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Monday, 31 May 2010

Gorditas revisited.

Saaay what?! Did I just said Gorditas? Did I, Andrea, made Gorditas from scratch? Indeed I did! 
Now, I didn't cook your usual straight from the market or the nearest street stall, no sire! 
This are snob-preppy-veggie Gorditas. 
Now sadly though, there are no pictures for the entire process but you wouldn't believe how extraordinary easy it actually is! 
And the reason why you can't see pictures of the process is because my lovely boyfriend. 

< ---- this guy right here
took my mobile yesterday, which, you all know is the sad camara I use to take the pictures. So blame him. 

Gorditas. Personally I had never tried them EVER but the ones I did turned up to be quite nice and yummy. 
They had a salty-sweetness flavor that was very enjoyable. Plus they aren't as greasy as the ones they sell on the street. So they taste delicious and they are healthy and they are 100% veggie. 
And soooo much fun to make!
So hail this Gorditas because they rock my Monday! 

Okay so for making the Gorditas you'll need: 

500g of fine cornmeal. 
1/2 teaspoon sea salt. 
1 teaspoon of baking powder. 
700 ml of hot water. 
Chipotle Sauce. 
Flour for dusting. 

For the Salsa: 

1 apple, halved and cored. 
1 large ripe tomato.
1/8 of an onion, chopped.
1 dry chilly. 
2 lemons or limes. 
2 teaspoons of sugar.
Olive Oil.
Salt && pepper. 

Okay Gorditas go like this: 

1. Put the cornmeal and salt in a large bowl and make a well in the center.
2. Mix the baking powder into the hot water (it might bubble a bit) and add it to the well in the middle of the cornmeal and salt. Using a fork mix the cornmeal into the liquid and when it starts to come together. Use your hands to knead it. 
3. Divide dough in equal squash-balls and dust with flour. 
4. Roll each piece around in your hands then pat and flatten them into small round balls. Set Aside. 

To make the salsa: 

1. Chop the apple, tomato and the onion and the dry chilly. Pour them into a bowl. 
2. Pour the lime or lemon juice into the mix and mix it together. Add two teaspoons of sugar and oil. And mix.
3. Take some of the same mix and pour into a different bowl and chop it into even smaller pieces (use the blender if you have to) 
4. I added a bit of hot salsa in the end. 

Back to the Gorditas: 

1. In an already hot pan place the gorditas and cook them 2-3 minutes on each side before putting them into a different skillet with the olive oil so you fry them. Again 2 to 3 minutes on each side or until they are 
Golden brown. 

And there you go, a mexican traditional dish with a slight healthier approach and it is still yummy. 

(ask my boyfriend n.n he is a bad-ass carnivore and he liked my veggie-healthy gorditas)  

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