Gorditas Infladas Fried Puffy Black Bean Gorditas Food

GORDITAS INFLADAS (FRIED PUFFY BLACK BEAN GORDITAS)

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.

CHEESY BLACK BEAN GORDITAS

Steps:

• Mix masa, water and beans with hands until mixture forms dough; roll into 12 balls, each about 2 inches in diameter. Cover with damp towel until ready to use.
• Flatten each ball into 5-inch round. Spoon 2 Tbsp. cheese onto center of each round; gather dough at top to completely enclose filling, pressing edges together to seal. Flatten to 4-inch gorditas (patties).
• Heat large skillet or comal sprayed with cooking spray on medium-high heat. Add gorditas; cook 2 to 3 min. on each side or until slightly puffed. Serve topped with sour cream and salsa.