Queso Enchilado and Rajas Gorditas
WHAT YOU NEED
- 2 1/2 cups corn flour (masa harina)
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons lard (or shortening)
- 1 1/2 cups warm water
- 1 tablespoon vegetable oil plus enough for frying
- 1/2 medium yellow onion, sliced thinly
- 4 pasilla peppers, roasted, peeled, sliced thinly
- 6 ounces Cacique® Enchilado, crumbled
- 1 1/2 cups refried beans
HOW TO MAKE IT
- In a large mixing bowl combine the corn flour, baking powder and salt. Mix in the lard with your hands, then slowly add water and mix until the dough comes together.
- Divide the dough into 6 equal pieces and roll into balls. (If the dough seems brittle simply wet your hand before rolling the dough.)
- Using a tortilla press, gently press the dough balls into flat ¼ inch thick rounds. (If you don’t have a tortilla press, you can roll them out with a rolling pin or simply shape them with your hands.) Begin heating the oil for frying.
- Once your oil is hot enough (about 360-370°F) begin frying your gorditas. They should be golden brown and slightly puffed. To make sure the inside is cooked, you will need to fry each gordita for about 2 minutes each side. Allow to drain on paper towels.
- While you are frying the gorditas, sauté the onions in a medium skillet over med-high heat using 1 tablespoon of oil. Allow the onions to soften and become translucent, about 7 minutes. Mix in the strips of pasilla chiles and Cacique® Enchilado. Allow to cook until the cheese starts melting, about 3 minutes, then cover and remove from the heat. Reserve until the gorditas are ready.
- To Serve: Cut a wide slit into each gordita, making a pocket to hold the filling. Spoon some beans in the gordita first and then fill with the cheesy rajas and onion mixture. Additionally, serve with shredded iceberg lettuce, diced tomatoes and Cacique® Crema Mexicana.