Gorditas Encarceladas by Tia Vicky
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
20 gorditas
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Calories
229 kcal
-
Cuisine
Mexican
Gorditas Encarceladas by Tia Vicky
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Tia Vicky's "gorditas encarceladas", which means “jailed gorditas,” because the cheese and chile are "jailed" in the masa, dough. These gorditas are typical to San Luis Potosí.
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Ingredients
- 2 lbs. masa harina cornmeal
- ½ lb. Oaxaca Chihuahua, cotija or panela cheese
- 4 ancho chiles
- 6 cups water plus ½ cup if needed
- 1 tsp. salt
Instructions
- PREPARING THE GORDITA DOUGH
- Place your cornmeal in a large mixing bowl.
- Add the 6 cups of water.
- Knead with your hands to incorporate the water.
- If the dough is too dry, add a few tablespoons of water at a time until the dough has the correct consistency. It should be slightly moist but not sticky.
- PREPARING THE FILLING
- Break up the cheese first.
- Break open the ancho chiles and remove the seeds and veins.
- Soak the chiles in hot water for 15 to 20 minutes until they have reconstituted and softened.
- Use a food processor or blender to combine the ancho chile and cheese until you have a coarse paste. Don't overmix. It should have some texture.
- FORMING THE GORDITAS
- Form a palm-sized ball of masa, dough.
- Make an indentation in the center of the ball.
- Fill the indentation with about 1 ½ tablespoons of the chile cheese paste.
- Fold the edges of the dough over the filling and then press the ball to form the gordita.
- COOKING
- In a dry pan over medium-high heat cook them on each side for about 5 minutes. Cook until golden brown.
- With a sharp knife carefully split it gordita open. When the gorditas have cooled just slightly to the touch carefully split each one open with a sharp knife.
- Fill your gordita with your favorite guisado. We used potato and chorizo. They would also be great with some frijoles de la olla.
- SERVING
- Serve stuffed with your favorite guisado and topped with your favorite salsa.
Notes
- Tia Vicky uses "queso de rancho" for her gorditas which is locally made and only available in her region so she recommends using Oaxaca, Chihuahua, cotija or Panela cheese. Each cheese gives the gorditas a slightly different flavor.
Nutrition Information
Show Details
Calories
229kcal
(11%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
4mg
(1%)
Sodium
230mg
(10%)
Potassium
250mg
(7%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
1950IU
(39%)
Vitamin C
2.2mg
(2%)
Calcium
73mg
(7%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 20gorditas
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 230mg | 10% |
| Potassium | 250mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1950IU | 39% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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