Gorditas Rellenas de Queso de Cabra y Huitlacoche

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.