Green Chile Gorditas

Peasant food is my favorite kind of food to make. It's cheap, filling, usually from locally sourced ingredients if you cook according to the climate you live in, and perfected over centuries by home cooks, so almost guaranteed to be delicious.

Lately I've been making gorditas, "fat ones" which are Mexican in origin. Masa dough stuffed with simple things like sauteed garlic and chilies and a dab of cheese, pan fried into tasty goodness. They're highly addictive, very filling, and even reheat well in the microwave for office lunches!

In this version I used some vegan cream cheese, but use any mild cheese or dairy cream cheese and you'll be pleased with the results. These make a quick and satisfying dinner when you want something on the table quick but don't have time for fussing in the kitchen. Make a big batch and your lunch is waiting for you in the morning.

Green Chile Gorditas
(makes 4-6)

4 cups masa
2 1/2 cups water
8 serrano chilies, minced (deseeded for less heat)
5 cloves garlic, minced
1 teaspoon salt
3-4 tablespoons cream cheese (vegan if you choose)
olive oil for frying

Combine masa flour, water and salt and combine well. Form into ball and set aside. Saute chilies and garlic in 1 tablespoon of olive oil until just softened, but do not let them darken. Remove from pan and wipe out pan. Divide masa into 5 balls and carefully flatten one ball in your hand, making a depression in the center. Spoon in 1 tablespoon of chile mixture and add 1 large heaping teaspoon of cream cheese. Fold the masa over the filling and carefully press the edges together to seal. Gently flatten the gordita to allow it to fry evenly. Repeat with remaining masa and filling. Heat the skillet over medium high heat and add 2-3 tablespoons of oil and pan fry gorditas until golden brown on each side.

Hugs!

Recipes currently inspiring me:

Peciatelli and Lentil Wheatballs at Ripe
Roasted Garlic, Caramelized Onion and Fig Pizza at The Vegan Road
Chickpea Flatbread and Basil Pistou at In Pursuit of More