Brenda Villagomez

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Brenda Villagomez

Gorditas de Papa con Chorizo

Name: Gorditas de Papa con Chorizo
Prep time: 65 min
Cook time: 65 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/2 cups cornmeal, for the mass; 1/8 cups lard, for the mass; 1/2 teaspoons salt, for the mass; 1 cup water, for the mass; vegetable oil, for the potatoes with chorizo; 1/2 cups onion, finely chopped, for potatoes with chorizo; 1 1/2 cups chorizo, cut into small pieces; 1 1/2 cups potato, cooked and cut into medium cubes; 1 jalapeño pepper, in strips, for the potatoes with chorizo; salt, for the potatoes with chorizo; pepper, for the potatoes with chorizo; 1/4 cups sour cream, To accompany; 1/4 cups fresh cheese, grated, to accompany; 1/4 cups onion, chopped, to accompany; 1/4 cups coriander, chopped, to accompany

40 mins

25 mins

Low

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Brenda Villagomez

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If you are fascinated by Mexican antojitos, try these gorditas de papa con chorizo, one of the easiest stews to make in Mexican cuisine. Prepare the dough from scratch, enjoy making the stewed filling and accompany it with a raw green sauce. A delicious way to eat corn chubby. You will love them!

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Ingredients

6 portions

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Preparation

For the dough, mix the cornmeal together with the butter and salt in a bowl; add the water little by little while continuing to move until the ingredients are integrated and obtain a thick consistency. Reservation.

For the potato with chorizo, in a saucepan heat oil over medium heat and cook the onion until it begins to have a bright tone.

Add the chorizo and fry without stopping to move. Incorporate the diced potato, the Lenten chili, the salt and the pepper; cook for 5 minutes. Let cool and reserve.

To assemble the gorditas de papa con chorizo, take a portion of approximately 35 grams of dough, form a ball and flatten with your hands to form a medium circle half a centimeter thick.

Cook on a hot griddle over medium heat on both sides. Then, cut the chubby in half with the help of a knife and fill with the potatoes with chorizo.

Serve the potato gordita with chorizo and serve with cream, cheese and green sauce.

PRESENTATION

Serve the gorditas on a plate. Accompany with cream, cheese and green sauce to taste.

TIPS

The corn dough is very delicate, if you have left over, try to cover it well with the help of plastic. In addition, the flour absorbs the water, so you must rehydrate the dough if necessary.