Gorditas on the Griddle Stuffed with Mushrooms

Rexal
Rexal
Now you can prepare these gorditas on the griddle stuffed with mushrooms at home with this easy recipe. Their filling of juicy mushrooms, with garlic and epazote is a delight. The soft and fluffy dough made with flour and lard is full of flavor and makes a perfect match with the filling.Gorditas are a very popular snack in Mexican cuisine, as they are very versatile because you can fill them with whatever you like most. Play with different combinations and you will have many different options to enjoy. These gorditas on the griddle stuffed with mushrooms are an excellent choice as a starter or for snacking, treating your whole family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 cups flour, for the dough 2 cups flour, for the dough
  • 1 teaspoon salt, for the dough 1 teaspoon salt, for the dough
  • 1 teaspoon REXAL® baking powder, for the dough
  • 100 grams lard, for the dough
  • 1/2 cups water, warm, for the dough 1/2 cups water, warm, for the dough
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
  • 1/4 cups onion, finely chopped 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped 1 tablespoon garlic, finely chopped
  • 2 cups button mushrooms, finely chopped 2 cups button mushrooms, finely chopped
  • salt and pepper salt and pepper
  • 1 tablespoon epazote, chopped
  • mexican sauce, to accompany
Preparation
30 mins
20 mins
Low
  • For the dough, in a bowl mix the flour with the salt, Rexal® baking powder, add the lard, gradually add the warm water and knead until you have a firm consistency that does not stick to your hands. Set aside.
  • Using your hands, form gorditas about 5 mm thick, cook on a griddle over low heat for about 7 minutes on each side or until cooked. Set aside.
  • Heat the oil in a skillet over medium heat and sauté the onion, add the garlic, the mushrooms, season with salt, pepper, and epazote. Cook until the mushrooms are soft and the liquid has reduced. Set aside.
  • With the help of a knife, cut the gorditas in half without going all the way through, fill with the mushrooms, and serve with Mexican salsa. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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