Potato and chorizo gorditas
Ingredients
- 2 cups of Maseca Nixtamasa corn masa flour
- 1 1/3 cups of warm water
- 3 medium potatoes
- 3.5 ounces of chorizo
- 3.5 ounces of Manchego cheese
- ¼ onion
- 1 serrano chili
- Salt to taste
Preparation
- Bring the potatoes to a boil. Once cooked, peel and cut them into cubes.
- Brown the chorizo in a bit of lard or oil.
- Add the potatoes, followed by the onion and the serrano chili. Season with salt to taste.
- Remove from heat and let cool slightly before adding the grated cheese.
- In a bowl, mix the MASECA® Nixtamasa flour and water until you get a smooth and uniform dough. Divide the dough into ten parts and form small balls.
- With your hands, flatten each ball to form the gorditas and cook them on a griddle with a bit of oil.
- When cooked, slit them in half and fill them with the potato, chorizo, and cheese mixture. Return to the griddle until the cheese melts.
- Serve with lettuce, tomato, cream, and your favorite salsa.
