Gorditas invite you to explore a world of filled masa pockets where the alchemical dance of heat and spicing crafts a deeply satisfying experience.
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Combine masa harina, water, and salt to make dough.
Divide dough into balls; shape each into a thick, small disc.
Cook on a griddle with a bit of oil until each side is golden.
Slice them open and fill with carnitas, cheese, lettuce, and sour cream.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
