If you love Mexican snacks, try making this homemade version of gorditas on the griddle filled with nopal and beans. They are an excellent option for preparing a delicious and balanced snack and can even serve as a starting point for a food-selling business. Enjoy these nopal gorditas with beans!
2 tablespoons vegetable oil, for the nopal filling
1/2 cups onion, finely chopped, for the nopal filling
2 cups nopal, cut into strips and boiled, for the nopal filling
2 pasilla chiles, sliced, hydrated in hot water, for the nopal filling.
1/4 cups cilantro, finely chopped, for the nopal filling
salt, for the nopal filling
pepper, for the nopal filling
1 cup black beans, cooked for the nopal filling
500 grams masa dough
1 tablespoon lard
1 pinch salt
water
Preparation
15 mins
10 mins
Low
In a pan with hot vegetable oil, cook the onion until it begins to have a shiny tone.
Add the boiled nopal cut into strips, the hydrated pasilla pepper, and the cilantro. Season with salt and pepper, cook for 3 minutes, then add the beans and mix. Remove from heat and set aside.
In a bowl, mix the corn dough with the lard, salt, and water, remember to pour the water gradually until the consistency is manageable and slightly moist.
To form the gorditas, take a ball of approximately 40 grams with your hands, flatten it slowly until you get 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 salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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