Our Mexican Night Supper Came Early

For the Church, today is the Monday after the Epiphany. In our house, it is the Monday before the Epiphany. While the Mass might not always be celebrated on January 6, our traditions are still kept.

It goes without saying that our usual Tijuana Tuesday Supper needed to be preempted for a Feast Supper far more important. That’s okay – very little in life is ever written in stone. Besides, who’s going to complain if we have a Mexican Inspired Supper a day early?

Welcome to my third attempt at mastering Gorditas. I am determined to have perfected the dishes we will be leaving behind in our move to Tennessee. That is an advantage to living in the central valley – we have a large Mexican population and some of the best authentic places to enjoy Mexican cuisine outside of Mexico itself. I’m just not sure Tennessee will have the same authenticity we’ve taken for granted. The best Gorditas can be had at a Food Truck permanently parked at Flea Market not far from here. Hubby and I have taken to calling the market “Little Mexico”, as it has all the sights, sounds and delicious smells of a Mexican street market. We love it, and you don’t need a passport to travel there.

In this round of Gorditas I’ve increased the wheat flour while reducing the Mesa Flour in the hopes of a lighter, fluffier Gordita. I’ve also increased the Baking Powder for “lift” and given the dough a resting period. These changes did not result in a true Gordita, as you will see.

Beefy-Chorizo Gorditas Round III
Gorditas
1-1/2 cups warm Milk, approximately
1 cup Masa Flour
2 cups Flour
1 tablespoon Baking Powder
1-1/2 tablespoons Lard
2 cups Oil, approximately for frying

Warm milk in the microwave in a 2-cup glass measuring cup. In a large bowl, stir Masa Flour, salt and about 3/4 cup of the milk together to combine. Set aside.

In a small bowl, whisk flour with baking powder until combined. Gradually stir flour mixture into the Masa mixture. Work in the lard. With clean hands, work dough together, adding a little of the warm at a time to create a play-dough like mixture, evenly moistened and tacky without being sticky.

Shape dough into a 6-inch long cylinder; brush with oil, cover with plastic and let rest for 20 minutes.

Line a work surface with waxed paper. Spray the paper lightly with cooking spray. Cut dough into 6 pieces, form into balls. Working with one ball at a time, flatten the balls on the damp surface, forming a disk about 5-1/2 inches round and about 1/8-inch thick. DO NOT roll out too thin, but not so thick that the middle won’t cook property.

Heat a 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 per side. Place the gorditas in a single layer, uncovered, on a large plate or baking sheet.

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

Drain briefly on paper towels. Place fried gorditas on a wire rack and hold in a warm oven until ready to serve.

Note: At this point I would tell you to use a sharp knife to cut pockets into the gorditas. Mine fell apart when I tried, so I left them alone. I will tell you the thickess was right, as was the flavor, but not the “puff” for pockets. After this, it’s back to the drawing board yet again.

Meat Filling
1 lb Ground Beef
1/ lb chorizo
2 tablespoons Taco Seasoning
1 teaspoon Chipotle Seasoning

In a large skillet brown the meats together. Season with tack seasoning, then drain well, pressing out excess grease. Keep filling warm in the oven until ready to assemble.

Finishing Touches
Cilantro to taste
1/2 Yellow Onion
1 cup crumbled Mexican Cheese

Optional Finish (if punting)
1 can Refried Beans
1 Roma Tomato

Snip cilantro. Cut onion in half from root to tip. Reserve half for another purpose. Dice remaining half.

Warm refried beans, set aside. Seed and dice tomato.

Remove Gorditas from the oven. If you have pockets, fill them with meat, onions and cilantro. If not, spread some refried beans over the Gorditas, then top with meat, onions, some tomatoes, cilantro and crumbled cheese. Then serve up with your favorite Martarita.

---

And now, O kings, give heed;
take warning, you rulers of the earth.
Serve the LORD with fear, and rejoice before Him;
with trembling rejoice.