Oh this is heavenly food. What’s on the inside is really up to you, but you gotta master the gordita end of it. That’s where the true joy comes from.
It’s sorta like a taco but not really. It’s sorta like a burrito, but not really.
It will take a bit of time to make the gorditas but it’s so worth it.
So get out the flour and get busy.
for the masa:
- 2 1/2 c masa harina (found in most grocery stores)
- 1/2 c regular flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 c lard (this is best but you can use shortening or even regular oil)
- 2 + c of warm to hot water
for the innards:
- 1 lb ground beef
- 1 poblano, Anaheim or hatch chile, blistered, peeled and seeded and chopped
- 1 -2 jalapenos chopped
- 1 tbsp Mexican seasoning
- 2 c of Mexican coleslaw
- one batch of Pico de gallo
- cheese any kind you like, but queso fresco is great with this
- Mix the dry ingredients for the masa dough, and then drizzle over this the melted lard. Mix with fork until its sort of like peas.
- Add the water one cup at a time, mixing until it forms a dough (you could do this in a food processor). When it comes together, just knead it a few times to bring it together nicely.
- Cover with a towel and leave for 15 minutes or so. (You can put in fridge covered with plastic wrap, but you must bring it to room temp and then warm it in the microwave a bit before proceeding.
- When ready to fry, get a fry pan (cast iron works well here), filled with about a 1/4 inch of oil. Heat to around 350°.
- Divide the dough into fifteen or so balls about golf ball size (you can halve this recipe).
- Wet the left hand, and then place the ball in that palm, and press other palm to it, flattening, turning the disk and patting it out. You’ll get the hang of it. (you could use a tortilla press but I’d advise oiling or using plastic wrap to keep it from sticking).
- Place as many as will fit on a griddle or large dry pan and leave for just a minute or so to brown. Flip to other side and do the same.
- Place each partially cooked gordita into the hot oil, not crowding. They will puff up and rise to the surface. Flip and do the other side until lightly browned.
- Remove to a paper towel. Cool until they can be handled and slice open. Fill as desired.
- Brown the meat, chiles, and seasonings until no pink remains.
NOTES: You can use any fillings you prefer. Shrimp, chicken, turkey, carnitas, you name it. You can omit the coleslaw and used chopped tomatoes and lettuce. You can add any cheese you prefer or no cheese at all. These are like sandwich pockets and can be filled as you like. Peanut butter and jelly? I don’t see why not.
Yes I do post a lot of brownie recipes. But that is because I’m always trying to get a better brownie for my locarb.
This is really a great one, with just one slight drawback. It’s a bit dry and crumbly. I’m going to try to fix that and I’ll tell you what I plan to do next time I make them.
After I’ve tried about three or four other recipes I still have queued up waiting the taste test.
So here is how I made it.
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup plus 1 tbsp. unsweetened cocoa powder (or raw cacao powder)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/4 tsp Stevia or sweetener of choice (to taste)
- 2 tablespoons raw honey or organic coconut sugar
- 1 cup chopped walnuts or pecans
- 3 large pastured eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure coconut milk or heavy cream
- 2 tablespoons strong brewed coffee, at room temperature (or extra coconut milk or cream)
- 1/2 cup unsalted butter, melted
- 1/2 cup bittersweet chocolate chips
- **Plus and extra 2 tablespoons chopped nuts & 2 tablespoons chocolate chips for topping
- Preheat oven to 325 degrees F.
- Grease 8X8 inch pan with butter or coconut oil
- In medium bowl, add the dry ingredients and blend well with whisk.
- Add remaining ingredients and mix with wooden spoon. Taste for sweetness and adjust if needed. Spread batter evenly into prepared pan (it will be thick).
- Sprinkle extra chocolate chips and nut over batter.
- Bake for 18-20 minutes, depending on how moist you like your brownies.
- Do NOT over bake!
NOTES: Next time I’m going to eliminate the honey and add 1/3 c pureed dates and perhaps a couple of tbsp of either unsweetened applesauce or mayonnaise. I think that will help with the moistness. But truly, the chocolate chips made the experience quite moist, it just didn’t come out in a nice piece when you cut it. It tended to crumble. So use the recipe as is or try with the suggestions. Let me know how it turned out.
SOURCE: Ditch the Wheat
If you like a creamy fudge, this will do just fine. And it avoids most of the sugar, even the Swerve type, which is a blessing for those of us who have a lot of difficulty digesting it.
It definitely has a banana flavor to it, so if you are not a fan, find another recipe, or omit and use more butter.
Otherwise, go for it.
- /2 cup coconut butter or plain old butter
- 1 large, very ripe banana (160g) (For a banana free version, just use 2/3 cup more coconut butter.)
- 1/2 tsp cinnamon (optional)
- scant 1/8 tsp salt
- sweetener of choice, but if the banana is ripe enough you won’t need by about 2 tsp or so
- 1/4 cup unsweetened or dutch cocoa powder or cacao powder (20g)
- 1/2 tsp pure vanilla extract
- Make sure your butter is melted before use.
- Combine all ingredients in a food processor.
- Then smooth the fudge into a container or candy molds. (Plastic containers work well, because you can pop the fudge right out.)
- Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time; just be sure to thaw at least 15-20 minutes prior to eating.
SERVES: 12 pieces
NOTES: I have not tried omitting the banana, I enjoyed it that way. It will melt out if warm so make sure you serve it cold. I keep mine in the freezer and then just pop it out for a few minutes before eating.
SOURCE: Chocolate Covered Katie
This was a great sauce and so perfect with chicken.
Truth is you can use it with breast, wings or any cut at all. I used boneless thighs for this one. Stringing the meat on a skewer is not necessary but does make it easier to handle.
- 2 pounds chicken thighs skewered three on a stick
- 1 tablespoon baking powder
- 1 1/2 tsp ancho chili powder
- 1 teaspoon kosher salt
- For the glaze:
- 2 tbsp chipotles in adobo finely chopped
- 1 tablespoon of the adobo sauce
- 1/4 cup honey
- 1 tablespoons fresh lime juice
- 1 tablespoons soy sauce
- Sprinkle the chicken with the combined baking powder, chili powder, and salt, cover and leave in the fridge until ready to grill.
- Mix the rest of the ingredients in a small blender and whirr until smooth.
- Grill the chicken by your preferred method until done.
- Baste with the sauce and return to the grill until crisped and the edges are blackening.
NOTES: You can adjust the chipotles back if you want a milder form and add a bit of ketchup to tame it down.
These are always great appetizers and easy to put together. Just add tortilla chips, crackers, or veggie speaks and you got it done.
This one was really good.
Almost everything other than the bacon and green chiles are optional and can be traded out for other things. Add stuff to your hearts delight. Be inventive with the cheeses.
- 6 slices bacon
- 1 poblano chile, roasted, peeled, halved lengthwise, seeded and chopped
- 2 garlic cloves, minced
- 4 oz cream cheese, softened
- 8 oz shredded sharp Cheddar cheese
- Heat oven to 350ºF.
- Cook bacon in skillet until crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Add chiles and garlic to skillet; cook and stir 3 minutes or until tender.
- Crumble the bacon. Spread cream cheese on bottom of 9-inch pie plate; cover with half each of the bacon and chiles. Top with shredded cheese and remaining bacon and chiles.
- Bake 10 to 12 min. or until hot and bubbly.
NOTES: Alter the cheese as you wish, and certainly consider adding other chiles if you wish.
SOURCE: Hispanic Kitchen
I’m becoming a bit of a fanatic when it comes to wings. They are just great snack food. And there are so many sauces and rubs and ways of doing them.
Since I love Greek food, this seemed natural to me when I saw the recipe.
It turned out well.
Hope you enjoy it.
- 3 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 4 tablespoons extra-virgin olive oil
- 2 tablespoon greek yogurt
- 2 tablespoons finely minced fresh oregano
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons red wine vinegar
- 1 tablespoon freshly minced garlic, about 3 medium cloves
- 1 teaspoon freshly ground black pepper
- 1/2 cup grated Feta cheese (Get the Feta in a brick form which makes it easier to grate)
- Dry the wings and then sprinkle with salt and pepper. Place in a single layer on parchment lined cookie sheet and refrigerate uncovered for 8 hours or up to 24. (toss with the baking powder if you wish but I omitted that)
- Place all the wings in a bag and pour in a couple tbsp of olive oil and make sure they are well covered.
- Place single layer on a parchment lined cookie sheet and bake at 425 for about 30-40 minutes or until done.
- Meanwhile place all the rest of the ingredients together in a bowl and whisk. (Leave out the feta until the end).
- Add the wings to the bowl and mix, coating the wings with the dressing. Put the feta in and mix gently.
- Arrange on a plate and enjoy.
NOTES: You can have these hot if you wish, but I think room temperature is perfect. You can also grill the wings and that may be even better.
This dish was totally inspired by Serious Eats, mostly for the basic ingredients. But I changed the way you fix it rather severely (they used a pressure cooker), and I added plenty of ingredients.
You should do similarly, since the basic ingredients can be added to with just about anything veggie wise you have on hand.
This was a little more soupy that stewy, but you can adjust that easily as well.
- About six or so boneless chicken thighs, salted and peppered and sauteed to brown.
- About six ounces of Spanish chorizo (not Mexican), diced
- 1 medium onion
- 2 ribs of celery, diced
- 2 carrots, diced
- 1 can chickpeas well-drained and rinsed
- 1 28 oz can of diced tomatoes
- a cup of chicken stock (more if desired)
- A handful of green beans cut into about 2 inch lengths
- One medium sweet potato, diced
- 3 tbsp of fresh parsley chopped
- salt and pepper to taste
- 1 tbsp of red wine vinegar
- 1 tsp smoky paprika
- After browning the meat, remove to a slow-cooker. In the same pan, saute the onion, celery and carrots, adding a bit more oil if necessary. Cook until translucent and about half-cooked through.
- Add the veggies to the meat and add the stock and tomatoes.
- Add the chorizo and chickpeas.
- Add the wine vinegar and paprika.
- Cover and slow cook for at least 4 hours on low-medium. Just bubbling is fine.
- In the last hour, add the green beans and the potato.
- Just before serving check for salt and pepper and add the parsley.
NOTES: You could use a whole chicken cut up, or any other pieces you favor. The darker meat lends more flavor. Add any veggies you have, especially if you have left-over cooked ones. Just add towards the end so they can still hold up.
SOURCE: Inspired by Serious Eats