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Laura Muller

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Recipe of Gorditas Light
Recipe

Gorditas Light

15 mins
15 mins
Half
38
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A recipe of gorditas in which oil is not used, they are delicious and will serve to remove the craving of this exquisite Mexican appetizer.
Learn more about Laura Muller

Ingredients

6 portions
  • 1 cup cornmeal, nixtamalized
  • Water, necessary amount
  • 1 pinch black pepper
  • 1 pinch salt
  • 3 tablespoons butter
  • 1 cup curd
  • 2 poblano peppers
  • 1 pinch cumin
  • 2 tablespoons onion, finely chopped

Preparation

Add salt, pepper and cumin to the nixtamalized cornmeal.
Add baking powder to help sponge.
Add the onion that must be finely chopped.
Add butter or margarine, if preferred.
Mix perfectly and add the water little by little. You have to obtain a mixture with a compact texture.
Make balls with dough and place between two plastic bags to be able to flatten with the help of a plate and form the chubby.
Roast poblano peppers, put them to sweat in a bag, peel them and finally remove their tails, veins and seeds. Cut them into slices.
Mix the slices with the cottage cheese and season with salt. Reserve the filling of the gorditas.
Preheat the comal and cook the gorditas without adding fat.
Cook on one side and then turn on the other side.
Open and fill with the slices with cottage cheese. The filling can be changed by any other.
To serve.

TIPS

You can change the filling for any stew you have available at home, it's a way to create a new dish from one that already exists.

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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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