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Gorditas Rellenas de Queso de Cabra y Huitlacoche
Gorditas Rellenas de Queso de Cabra y Huitlacoche

Ingredients

Gorditas:

  • 283g corn flour
  • 113g Laura Chenel goat cheese crumbles
  • 56g all-purpose flour, optional
  • 1g sea salt
  • 113g water
  • 113g canola oil

Calabacita con Huitlacoche Filling:

  • 56g extra virgin olive oil
  • ½ red onion, peeled and diced
  • 2 garlic cloves, peeled and diced
  • 170g corn kernels
  • 2 calabacitas, trimmed and chopped
  • ½ serrano pepper, trimmed and finely chopped
  • 1 poblano pepper, roasted, peeled, seeded and diced
  • 113g huitlacoche
  • 1 sprig epazote
  • Sea salt, to taste

Frijoles Refritos:

  • 85g canola oil
  • 1 red onion, peeled and finely diced
  • 454g black beans, cooked and strained

Roasted Tomatillo Salsa:

  • 12 tomatillos, husks removed
  • ½ red onion, peeled
  • 2 garlic cloves, peeled
  • 2 serrano peppers, trimmed
  • 1 bunch cilantro, chopped
  • Salt, to taste

Garnish:

  • Shredded romaine lettuce
  • 1 part Laura Chenel fresh goat cheese
  • 3 parts sour cream
  • 1 tablespoon Laura Chenel spreadable goat cheese
  • 1 teaspoon Laura Chenel goat cheese crumbles

Gorditas Rellenas de Queso de Cabra y Huitlacoche

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Serves:
8

Recipe courtesy of Chef LUIS ARCE MOTA, Executive Chef / Owner - La Contenta

Ingredients

Gorditas:

  • 283g corn flour
  • 113g Laura Chenel goat cheese crumbles
  • 56g all-purpose flour, optional
  • 1g sea salt
  • 113g water
  • 113g canola oil

Calabacita con Huitlacoche Filling:

  • 56g extra virgin olive oil
  • ½ red onion, peeled and diced
  • 2 garlic cloves, peeled and diced
  • 170g corn kernels
  • 2 calabacitas, trimmed and chopped
  • ½ serrano pepper, trimmed and finely chopped
  • 1 poblano pepper, roasted, peeled, seeded and diced
  • 113g huitlacoche
  • 1 sprig epazote
  • Sea salt, to taste

Frijoles Refritos:

  • 85g canola oil
  • 1 red onion, peeled and finely diced
  • 454g black beans, cooked and strained

Roasted Tomatillo Salsa:

  • 12 tomatillos, husks removed
  • ½ red onion, peeled
  • 2 garlic cloves, peeled
  • 2 serrano peppers, trimmed
  • 1 bunch cilantro, chopped
  • Salt, to taste

Garnish:

  • Shredded romaine lettuce
  • 1 part Laura Chenel fresh goat cheese
  • 3 parts sour cream
  • 1 tablespoon Laura Chenel spreadable goat cheese
  • 1 teaspoon Laura Chenel goat cheese crumbles

Instructions

  1. First, prepare the gorditas (recipe follows).
  2. Next, roasted tomatillo salsa (recipe follows).
  3. Prepare the frijoles refritos (recipe follows).
  4. Finally, prepare the calabacita con huitlacoche filling (recipe follows) and keep warm.
  5. To begin assembly, prepare the sour cream sauce by mixing sour cream and fresh goat cheese until smooth. Set aside.
  6. Fill the gorditas with spreadable goat cheese, refried beans, calabacita huitlacoche
  7. mixture, and lettuce.
  8. Top with goat cheese crumbles, sour cream-goat cheese sauce and roasted tomatillo salsa.

Gorditas Preparation:

  1. Combine corn flour, goat cheese crumbles, all-purpose flour (if using) and salt in a bowl.
  2. Using just your fingertips, blend until mixture resembles coarse meal with some
  3. roughly pea-sized lumps of goat cheese.
  4. Drizzle water evenly over mixture and gently stir with a fork until fully incorporated.
  5. Shape pieces of dough into 2-inch balls, and then flatten into small ½-inch thick discs.
  6. Heat oil in a rondeau pot or deep fryer over medium heat. Add the gorditas in batches and cook over medium-low heat for about 5 minutes, turning until they are golden brown.
  7. Remove the gorditas with a slotted spoon and transfer to a paper towel-lined plate to drain.
  8. When all the gorditas have been cooked, use a small knife to open them up from the side to make a deep pocket.
  9. Continue until you have 8 gorditas.
  10. Cover and set aside.

Roasted Tomatillo Salsa Recipe:

  1. Grill the tomatillos, onion, garlic, and chiles for 15 minutes until they are charred, but not burned.
  2. Transfer the vegetables into a blender and process until the ingredients are thoroughly combined.
  3. Season to taste with salt and sprinkle with cilantro.

Frijoles Refritos Preparation:

  1. Heat the oil in a saucepan over medium heat.
  2. Add onion and sauté for 7 minutes.
  3. Add the beans, stir, and cook for 5 minutes.
  4. Remove from heat and mash the beans. Set aside.

Calabacita con Huitlacoche Filling Preparation:

  1. Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes until transparent, but not golden.
  2. Add the corn, calabacitas, chile peppers, huitlacoche, and epazote. Season with salt to taste.
  3. Cook for 15 minutes or until calabacitas are tender. Keep warm.
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