1. FOR GORDITAS: 2. Cook the chiles in boiling water to cover until very soft, approximately 5 minutes. 3. Strain and grind the chiles in a molcajete or mortar to make a smooth paste. 4. Mix together the tortilla masa, flour, salt and chile paste until uniform in texture and color. Divide into 16 little balls and flatten to make thick tortillas about 3 inches in diameter. 5. Cook the tortillas on a comal or a cast-iron griddle over low heat, a few at a time, for approximately 2 minutes a side, or until flecked with dark patches. 6. As soon as possible after removing from the pan, place a tortilla with the telita, or second side that was toasted, facing up, and pinch up the edge to form a ridge about 1/4 inch deep. Cover with a cloth to keep warm. 7. FOR SAUCE: Place chiles, onions, and water in a blender and blend until completely smooth. Add salt to taste and mix thoroughly. 8. Heat the oil in a small saucepan and fry the sauce over medium heat, stirring ocasionally for 3 to 4 minutes until slightly thickened. Use hot. 9. TO SERVE: Reheat the gorditas on a hot comal or cast-iron griddle. Spread 1 tablespoon of sauce on the pinched side of each, sprinkle with 1 teaspoon of onion, and some crumbled cheese. 10. Put the gorditas on a platter and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
