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
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
- First, prepare the gorditas (recipe follows).
- Next, roasted tomatillo salsa (recipe follows).
- Prepare the frijoles refritos (recipe follows).
- Finally, prepare the calabacita con huitlacoche filling (recipe follows) and keep warm.
- To begin assembly, prepare the sour cream sauce by mixing sour cream and fresh goat cheese until smooth. Set aside.
- Fill the gorditas with spreadable goat cheese, refried beans, calabacita huitlacoche
- mixture, and lettuce.
- Top with goat cheese crumbles, sour cream-goat cheese sauce and roasted tomatillo salsa.
Gorditas Preparation:
- Combine corn flour, goat cheese crumbles, all-purpose flour (if using) and salt in a bowl.
- Using just your fingertips, blend until mixture resembles coarse meal with some
- roughly pea-sized lumps of goat cheese.
- Drizzle water evenly over mixture and gently stir with a fork until fully incorporated.
- Shape pieces of dough into 2-inch balls, and then flatten into small ½-inch thick discs.
- 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.
- Remove the gorditas with a slotted spoon and transfer to a paper towel-lined plate to drain.
- When all the gorditas have been cooked, use a small knife to open them up from the side to make a deep pocket.
- Continue until you have 8 gorditas.
- Cover and set aside.
Roasted Tomatillo Salsa Recipe:
- Grill the tomatillos, onion, garlic, and chiles for 15 minutes until they are charred, but not burned.
- Transfer the vegetables into a blender and process until the ingredients are thoroughly combined.
- Season to taste with salt and sprinkle with cilantro.
Frijoles Refritos Preparation:
- Heat the oil in a saucepan over medium heat.
- Add onion and sauté for 7 minutes.
- Add the beans, stir, and cook for 5 minutes.
- Remove from heat and mash the beans. Set aside.
Calabacita con Huitlacoche Filling Preparation:
- Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes until transparent, but not golden.
- Add the corn, calabacitas, chile peppers, huitlacoche, and epazote. Season with salt to taste.
- Cook for 15 minutes or until calabacitas are tender. Keep warm.
