Gorditas

Hi friends! Recently, my Aunt Kelly has been staying with my mom and I. She is couch-surfing until she moves to Brazil. We enjoy having her with us; we call ourselves the three bachelorettes! We have been cooking each other delicious meals and making fun frosty adult beverages. Needless to say, we are fat and happy. Tonight Kelly taught me how to make Gorditas. It is a recipe shown to her by her ex-sister-in-law, Elisa, who grew up in Mexico. This recipe is not written down, but is passed down from generation to generation in Elisa's family. Not a lot of measuring involved, but a fun and easy dish to make.

We started out by cutting up some chicken. You can also use pork if you would like. Cut about 2 or 3 pounds of meat up into 1 inch or smaller cubes.

Peel the paper layer off of 12-15 tamatillos and rinse well. Cut out the stem part, and on the opposite end, cut an X into the flesh.


Spread about 15-20 dried hot red chilis, we used Japanese chilis. Broil or roast them for a couple of minutes, just until they start to turn brown. Put them into a blender.
Meanwhile, boil the tamatillos in a pot until they start to turn a little yellow.
You can start the gordita shells while you wait for the tamatillos to boil. We took corn masa and added a bit of salt and water, until we got the consistency of play-doh.

Once the tamatillos are done, take them out of the water and let them cool. Peel them again, trying to just take the first layer off of the fruit. This is where the X that you cut into them earlier comes in handy. Throw the peeled fruit into the blender with the roasted peppers, salt and about a half cup of water.
Blend until thoroughly pureed. This will be like a thin salsa.
Add most of the salsa to the chicken in a pot, and cook until the chicken is cooked and the sauce thickens up a bit. Save some of the salsa for later.
While the chicken is cooking, form the gordita mix into flat balls and fry them in a pan until golden brown, about 3 minutes each side.
Set aside. With a fork, open the gorditas and scrape out the soft, uncooked batter on the inside.
Stuff the gordita shells with the filling.

Fry the stuffed gordita shells in a pan with plenty of oil, flipping after a couple minutes.
Remove from pan and top with remaining salsa mix. Enjoy!
I really liked the texture of the gordita shells, and the filling was delicious, with a little kick! We ate the rest of the filling with regular store-bought tortillas and a little guacamole.
Hope you like today's post! We will have another recipe sometime this week. Adios! ;)