Gorditas de Rajas con Queso Panela

Brenda Villagomez
If you love Mexican snacks, try making this homemade version of gorditas on the griddle filled with rajas and panela cheese. They are an excellent option for preparing a delicious and balanced snack, and they could even help you start a food selling business. Enjoy!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 2 tablespoons vegetable oil, for the rajas
  • 1/2 cups onion, finely chopped, for the rajas
  • 1 1/2 cups Poblano chile strips, for the rajas
  • 1/2 cups canned corn kernels, yellow, drained, for the rajas
  • 1 cup panela cheese, in cubes, for the rajas
  • salt, for the rajas
  • pepper, for the rajas
  • 500 grams masa dough
  • 1 tablespoon lard
  • 1 pinch salt
  • water
Preparation
15 mins
10 mins
Low
  • In a skillet with hot vegetable oil, cook the onion until it begins to become shiny. Add the rajas of poblano pepper and the yellow corn and mix; cook for 2 minutes over medium heat.
  • Add the panela cheese, salt, and pepper and stir until incorporated. Remove from heat and set aside.
  • In a bowl, mix the corn dough with lard, salt, and water, remembering to pour the water gradually until the consistency is manageable and slightly moist.
  • To form the gorditas, with your hands make a ball of approximately 40 grams, flatten it gradually until you obtain a circle half a centimeter thick; place it on a hot griddle and cook for 6 minutes on low heat on both sides. Remove from heat.
  • With a serrated knife, open the gorditas along the edge horizontally without cutting all the way through. Fill with the stew.
  • Return to the griddle and heat for 3 more minutes. Serve and accompany with green sauce.

Nutritional Information

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