- 4 cups instant corn masa (Yellow Maseca)
- 3 1/2 cups warm water
- 2 tsp Himalayan salt
- 4 TBSP oil
- ZUBI’S Refried Black Bean Recipe (https://eatzubi.com/blogs/zubi-blog/my-moms-toast-recipe)
- Chopped onions
- Chopped cilantro
- Finely chopped lettuce
- ZUBI’S Crema
- ZUBI’S Salsa
- ZUBI’S Queso
HOW TO MAKE GORDITAS
Step 1: Knead together corn masa, water and salt to create a dough. Roll the dough into 6 balls. At this point, heat a large skillet, griddle or comal over low-medium heat, add oil to evenly coat the pan. *Do not let dough sit for too long, immediately cook*
Step 2: Lightly flatten a masa ball. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla. If you mess up and make it too thin, simply gather the flattened dough, reform it into a ball and try again.
Step 3: Let it cook for about 45 seconds, flip it over and let that side cook for another 45 seconds. This helps to sort of seal the dough so that an air pocket can form more easily. Flip it over one more time and cook each side for about 1 minute, until they have beautiful brown spots.
Step 4: At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate and cover it with a light damp kitchen towel.
Step 5: As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and have a little pocket to stuff all the wonderful fillings. We will be stuffing these with our ZUBI’S Refried Black Bean recipe, ZUBI’S Crema, lettuce, red onions, ZUBI’S Queso & Cilantro.