Name: Stuffed Gorditas with Mushrooms in Green Sauce
Prep time: 40 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 tablespoons vegetable oil, for the mushroom stew; 1/4 onions, sliced, for the mushroom stew; 1 clove garlic, finely chopped, for the mushroom stew; 6 tomatillos, quartered, for the mushroom stew; 1 cup button mushrooms, sliced, for the mushroom stew; 1 cup oyster mushrooms, sliced, for the mushroom stew; 1/2 cups vegetable broth, for the stew; 2 serrano chiles, finely chopped; 2 tablespoons chipotle chile in adobo sauce, ground for the stew; 1/4 cups fresh cilantro, for the stew; salt, for the stew; pepper, for the stew; 500 grams masa dough; 1 tablespoon vegetable oil, for the dough; 1 tablespoon baking powder, for the dough; salt, for the dough; avocados, for serving; red onion, finely chopped, for serving; fresh cilantro, finely chopped, for serving

Preparation

10 mins

30 mins

Low

For the stew, in a small pot with hot oil, sauté the onion and garlic until they change color. Add the tomato and cook over medium heat for 10 minutes, until it begins to break down. Incorporate the mushrooms and cook for 5 more minutes. Pour in the vegetable broth, serrano chili, chipotle, and cilantro; season with salt and pepper and cook for another 5 minutes. Set aside. For the dough, in a bowl mix the corn masa with the oil, baking powder, and salt; knead until incorporated. Using your hands, form a small ball of dough and flatten it to form a circular gordita. Cook on a hot griddle on both sides over medium heat for 10 minutes. Set aside.

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Stuffed Gorditas with Mushrooms in Green Sauce

Ingredients

Preparation

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