Photograph of the finished Gorditas de maíz

Mexico · Bánh ngô nứt túi nhân đậu chả

Gorditas de maíz

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.8 lb
  • Photograph of Black beans Black beans 1.3 lb
  • Photograph of Pork floss (shredded pork) Pork floss (shredded pork) 9.9 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Sour cream Sour cream 1 ⅛ cups
  • Photograph of Pork fat Pork fat 5.6 oz
  • Photograph of Lettuce Lettuce 8.5 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Knead the masa dough with warm water and salt, then press it into a disc 1.5 cm thick.
  2. 2 Toast the dough disc on a dry cast iron skillet for 4 minutes on each side, or until the pastry is slightly puffed up.
  3. 3 Puffed bread means the inside has separated into two layers, which is when it can be cut into a bag.
  4. 4 Make a slit around the edge of the hot pastry and open it into an empty pouch with a knife.
  5. 5 Cook the black beans until tender, then mash them and stir-fry in pork fat for 8 minutes until thickened.
  6. 6 Stuff the bag with mashed beans, shredded pork, fresh cheese, and lettuce, then drizzle with dried chili sauce and sour cream.

With an appliance

  • Oven 48 min

    For step 2: spray oil on both sides of the corn cob, place on the middle rack of the oven at 220 degrees for 10 minutes, and flip after 5 minutes; the cob will puff up evenly, requiring less monitoring of the pan, but without burnt spots on the cast iron.

Start cooking