I have mentioned before that I am not religious, but this Lent season I have challenged myself to make more meatless dinners. Like my friend Peter would say, I will never go “veg”, I don’t wanna go “veg”. I love meat too much, but it is always good to eat less meat for many reasons, right?
So here I present another meatless dinner perfect for Lent, gorditas de papa (potato corn cakes) Forget everything you have learned about Mexican food from Taco Bell. I know they have an item called gordita in their menu, but it doesn’t come even close to Mexican gorditas. Gorditas are a kind of fritangas (fried street food) found everywhere in the streets of Mexican cities and towns.
Gorditas are made with corn flour (the same kind used to make corn tortillas), they are stuffed with different ingredients and fried. After being cooked, they are opened and stuffed with lettuce, salsa, cheese, sour cream and chopped onion.The most common kind are gorditas de chicharron (pork skin), but for these gorditas I used mashed potatoes and pinto beans (for proteins) and stuffed them with chopped onions, sour cream, cheese, cabbage and salsa verde.
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To prepare them just hydrate the corn flour following the instructions in the package. Make several masa balls and flatten them with your hands. Spoon some mashed potatoes and beans and close the gordita. Fry them in hot canola or vegetable oil for about 5 minutes per side. Open them up using a table knife and stuffed them with lettuce, cream, cheese, salsa, etc. and enjoy this authentic Mexican fast food.
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