Makes 12 Gorditas
4 – 6 servings

Ingredients:
4 Roma (plum) tomatoes
6 – 8 oz. chorizo (Mexican sausage)
3 cups masa harina
3 cups water, approx.
1/4 cup small diced onion
8 oz. pkg. La Vaquita Queso Fresco

Preparation:
(1) Salsa de Chorizo
Boil tomatoes slightly and remove stems and skin. Place them in a blender with about 1/4 cup water and blend well. Set aside.

Meanwhile, in a high sided pan heat about 1 tablespoon of oil. Fry the chorizo and onion, crumbling the chorizo, until it is cooked through, about 5 – 7 minutes. Add the tomato puree and let simmer for about 7 – 10 minutes.

(2) Masa
Mix the masa harina and the water (a bit at a time) together to form the masa. The masa should feel moist yet not sticky. Divide evenly and roll between your hands into twelve plum size balls. Place a ball between two pieces of wax paper or plastic wrap and apply gentle pressure with a flat dish or plate to make rounds that are approx. 1/4" thick and 5" in diameter. Set each shaped piece aside onto parchment or wax paper.

Place onto a hot griddle and cook on both sides until the gorditas are golden brown and puff up slightly.

(3) Gorditas – Assembly
Insert a knife between the layers of the gordita, but do not cut the layers apart (it will resemble a pita pocket). Through the opening, add one heaping tablespoon of the tomato / chorizo sauce. Follow with one heaping tablespoon of La Vaquita Queso Fresco. Drizzle a bit of the tomato / chorizo sauce on top and serve immediately.

Serving Suggestions / Ideas:
• If you like a more "picante" taste, boil and blend one or two stemmed serrano peppers along with the tomatoes when making the sauce.
• For a slightly sharper Queso flavor, substitute crumbled "La Vaquita" Cuajada Fresca or "La Vaquita" Queso Fresco Salvadoreño Estilo Campesino for the "La Vaquita" Queso Fresco.

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