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Rexal

Rexal

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Recipe of Corn Gorditas stuffed with Mushrooms
Rexal

Rexal

Recipe of Corn Gorditas stuffed with Mushrooms
Rexal

Rexal

Recipe of Corn Gorditas stuffed with Mushrooms
Rexal

Rexal

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Recipe of Corn Gorditas stuffed with Mushrooms
Recipe

Corn Gorditas stuffed with Mushrooms

30 mins
20 mins
Low
22
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Now you will be able to prepare these Corn gorditas cooked in the comal stuffed with mushrooms at home with this easy recipe. Its 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. The gorditas are a very popular sandwich in Mexican cuisine, since they are very versatile because you can fill them with what you liked the most. Play with different combinations and you will have many different options to enjoy. These gorditas cooked in the grill stuffed with mushrooms are an excellent option as an entry or to snack pampering your whole family.
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Ingredients

10 portions
  • 2 cups flour, 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
  • 2 tablespoons oil
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 cups mushroom, finely chopped
  • to taste salt and pepper
  • 1 tablespoon epazote, chopped
  • to taste Mexican sauce, To accompany

Preparation

For the dough, in a bowl mix the flour with the salt, the baking powder Rexal® adds the lard, adds the warm water little by little and kneads until it has a firm consistency and that doesn't stick on the hands. Reserve.
With your hands, form gorditas approximately 5 mm thick, cook on a low heat over 7 minutes on each side or until cooked. Reservation.
Heat the oil in a pan over medium heat and add the onion, add the garlic, the mushrooms, season with salt, pepper and epazote. Cook until the mushrooms are soft and the liquid has been reduced. Set aside.
With your knife, cut the gorditas in half without reaching the other end, fill with the mushrooms and serve with Mexican sauce. It serves.

PRESENTATION

On an enamel camping pewter plate accompanied with Mexican sauce and a refreshing drink.

TIPS

When you cook the gorditas it is important that it is low heat, so not to burn them and to cook properly. You can freeze the gorditas without filling for up to 2 months.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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