- Roast poblano pepper using an open flame; remove from heat, place them inside a plastic bag and allow to steam in the bag to loosen the skin. Peel the skin, devein, and remove the seeds. Slice and set aside.
- In a hot pan, sauté onion and garlic, then add poblano slices and corn. Add cream and cook at low heat for 10 minutes.
- In a bowl, mix MASECA® Antojitos flour and water until you form a soft and uniform dough. Divide masa in 10 portions and form small masa balls. With your hands, flatten to form little patties (gorditas) and cook in a griddle with a little oil. When cooked, make a slit half-way with a small knife and fill with poblano peppers casserole.
- In a blender, add tomatoes, serrano chilies, cilantro, and salt to taste. Blend all ingredients to make the salsa to serve with the gorditas.
Tip: Garnish with shredded panela cheese.