Gorditas Infladas Fried Puffy Black Bean Gorditas Food
GORDITAS INFLADAS (FRIED PUFFY BLACK BEAN GORDITAS)
Even though some would consider gorditas a snack food,these are very rich,especially if served with salsa negra,and make a very satisfying meal.These are good topped with a fried egg,tooThis is a recipe that's best made with friends-someone else can press out the disks while you fry them saving a lot of trouble.It's a little trickier ,but you can still make these if you are cooking alone(I did).The gorditas and salsa negra are Rick Bayless recipes,the additional garnishes my own touch.
Provided by strangelittlebeast
Categories Black Beans
Time 50m
Yield 24 gorditas, 6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the avocado leaf by holding them over a hot burner with tongs and turning until toasty.
- Puree beans and avocado leaf with enough liquid from the beans to make a smooth puree.
- Add puree to the masa and add salt to taste.Mix well.It should be thick enough to form in you hand but still wet and pliable.
- Form the dough into 24 balls.Using a tortilla press lined with wax paper or plastic press the balls into disks about 1/8 inch thick and 4 inches diameter.
- Pour oil 1/2 inch deep in a deep frying pan and heat over medium high(oil should be about 375 f).
- Carefully fry one gordita into the hot oil and using a spoon,bathe the top of the gordita with hot oil.The gordita should begin to puff.After 30 seconds,flip the gordita and fry for 15-20 seconds more.remove to a paper towel lined plate and keep warm.
- Repeat with the remaining dough.Do not fry too many gorditas at once about 2 or 3 at a time is enough.
- Serve topped with salsa negra,thinly sliced radishes,crumbled cheese,and pickled red onions.
Nutrition Facts : Calories 61.9, Fat 0.3, SaturatedFat 0.1, Sodium 520, Carbohydrate 12.3, Fiber 4, Sugar 2.7, Protein 3.9
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- Purée the plantain in a blender with the milk. In a medium-sized mixing bowl, combine the mixture with the masa, 1/4 cup of the flour, and 1/2 teaspoon of the salt. With your hands, mix the ingredients into a dough; work in more flour, 1/2 tablespoon at a time, just until it has a smooth, somewhat pliable but firm consistency. Taste for salt and work in a little more if desired. Shape the dough into about 12 ping-pong-sized balls and keep them covered with a damp cloth as you work.
- Press out each ball of dough into a 5-inch round; place them on baking sheets lined with parchment or waxed paper.
- Pour oil into a deep-fryer or deep heavy skillet to a depth of about 1-1 1/2 inches. Heat to 375 degrees F, or until a morsel of dough sizzles on contract. Have ready a large cooking spoon and a slotted spatula or skimmer. Slip the gorditas into the oil, one at a time. They will sink to the bottom at first, then come to the top. As the gordita rises to the surface, start flicking spoonfuls of the oil over it to make it puff evenly. Fry without turning for about 20-25 seconds; it should be darker than lightly golden. Turn and fry for about 10-15 seconds more. At once lift out with the skimmer, letting as much oil as possible drain back into the pan. Set on a baking sheet lined with paper towels. Watch the temperature carefully as you work and adjust the heat as necessary to maintain the oil at 375 degrees F.
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