Live and Learn

Hubby and I like to visit “Little Mexico” a few times a year, usually in the spring and early fall. The rest of the time it’s either too blistering hot or too wet to visit this huge flea market just south-west of us. We call it Little Mexico because it’s a lot like visiting Mexico.

Vendors are selling their wares from make-shift tents and rickety tables. There are places you can go to get a hair cut or a massage. There are several areas featuring fresh produce. You can buy leather goods, embroidered clothing, tools, cookware, and even birds. You’ll find a one-stop shop for all your Quinceañera needs. Nothing is priced, and everything is up for negotiation, if you speak Spanish. I like to get some of my makeup in Little Mexico because the shades of cheek color, lipsticks and shadows match my olive complexion better. It’s a great place to just walk around, get some excersize and enjoy the fresh air.

We also like to eat at one of several food trucks. In particular, we like the Gorditas. Gorditas are a Mexican pastry made with ground Masa that is fried to puff up. The air pocket creates a place to stuff all sorts of fillings. Generally gorditas are filled with cheap meats and quick fried vegetables.

Usually when I share a recipe with you, it’s perfect. This is far from perfect. The original recipe did not yield enough dough balls, so to stretch the dough I rolled what I had out far too thin to properly puff. Live and learn. I also didn’t cook enough filling to really make what I wanted. Too thin, too lean, just not right. I’ve made some adjustments to the recipe. Hopefully, this is better. If not, I’ll let you know. One thing I will tell you is that the flavor was spot on. There just wasn’t enough of it. Oh well, the Margaritas were flowing anyway!

Beefy Chorizo Gorditas
Gorditas
1-2/3 cup Hot Water, approximately
1-1/2 cup Masa Harina
1-1/2 teaspoons Salt
1-1/2 cups Flour
2-1/4 teaspoons Baking Powder
1-1/2 tablespoons Lard
2 cups Oil for frying

In a 2 cup measuring cup, heat water almost to the point of boiling. In a large bowl, stir Masa Harina, salt and about a cup of water together until combined.

Whisk flour and baking powder together in a small bowl until combined. Gradually stir flour mixture into the Masa Mixture. Work in the shortening. With clean hands, work dough together, adding a little hot water at a time to create a play dough-like mixture, evenly moistened and tacky without being sticky.

Evenly divide dough into 6 balls, weighing the balls for consistency in weight, about 3 ounces or so each. Keep dough balls covered in plastic wrap to prevent from drying out.

Line a work surface with waxed paper. Sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a disk about 5 1/2-inches round and about 1/8-inch or so thick. DO NOT roll out too thin, but not so thick that the middle won’t cook properly.

Heat griddle or comal over medium-heat. Give a quick spray with cooking spray. Cook Gorditas until dry to the touch with light golden brown spots, about 2 minutes or so per side. Place gorditas in a single layer, uncovered, on a large plate or large baking sheet.

Heat oil in a large heavy skillet over medium to medium-high heat. The oil should be hot enough to bubble immediately when the edge of the gordita is dipping in. Fry gorditas, one by one, until puffed up, about 45 seconds per side.

Drain briefly on paper towels, then cut crosswise to create a pocket for the filling. Place gorditas on a wire rack and hold in a warm oven until ready to serve.

Meat Filling
1/2 Yellow Onion, divided
1 lb Ground Beef
1/2 lb Chorizo
3 tablespoons Taco Seasoning
4 tablespoons Taco Sauce
Masa Harina as needed

Cut onion in half, reserve half for another purpose. Cut remaining half in half again. Roughly chop half, finely mince remaining half.

In a cast iron skillet over medium heat, cook ground beef with chorizo and the roughly chopped onion. Cook until meat is no longer ping and cooked through, about 10 minutes. Drain well. Season with taco seasoning and taco sauce. Simmer for 10 minutes. Add a little Masa Harina to absorb any remaining liquid. Keep warm.

Final Touches
1 large Roma Tomato
1 cup Salsa Verde
1/2 cup shredded Colby or Mild Cheddar

Seed and dice tomato.

Fill gorditas with meat, tomatoes, finely minced onion and grated cheese. If desired, add salsa for even more heat and flavor. Close, serve and enjoy.

Great with a side of refried black beans and Margaritas.

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You descendants of Abraham, His servants,
sons of Jacob, His chosen ones!
He, the Lord, is our God;
throughout the earth His judgments prevail.
Seek always the face of the Lord.