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
Ingredients6 servings
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.
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