Chorizo and Potato Gorditas

Mexican

Chorizo and Potato Gorditas

This Chorizo and Potato Gorditas recipe brings all the flavor of the authentic Mexican street food, gorditas, filled with a robust and easy-to-make chorizo con papas (chorizo with potatoes) stew.  The little corn cakes made from masa dough have a pocket that is stuffed with delicious filling making this hand held street food a tasty and versatile snack or meal!

Ingredients

For The Gorditas

3 c masa harina

1 tsp baking powder

1 tsp salt

2 Tbsp vegetable oil

2 c warm water (more as needed)

For The Chorizo Con Papas

2 lbs Yukon Gold potatoes, cut into ¼ inch cubes

½ c water

14 oz Mexican chorizo 

5 oz queso fresco 

Salt (to taste)

Instructions

For The Gorditas

In a large bowl, mix the masa harina, baking powder, and salt. Add the oil and mix with your fingers until it is evenly distributed.

Add the water slowly while mixing with your hands, until a soft dough forms.

Cover the dough and let it rest for 15 minutes.

Pinch off about ¼ c of dough. With wet hands, roll the dough into a ball and flatten it to ¼ inch thick (about 4 inches in diameter). (If you want to use your counter to help flatten/roll out your dough, it works best if done over a piece of plastic wrap. That way the flattened dough is much easier to transfer to your skillet.)

Heat a griddle or cast iron skillet over medium heat. Place the flattened dough on the hot surface and cook over medium heat for 2-3 minutes on each side, until golden and cooked through. Remove cooked gordita from the pan to a plate and cover with a tea towel to keep warm and soft.

Continue with the remaining dough.

Once the gorditas are cooked and have cooled slightly, carefully slit them through the side with a wet knife, going ½ - ¾ of the way through.

Keep the gorditas warm in an oven or covered with a towel while you make the filling.

For The Chorizo Con Papas

Place the diced potatoes in your skillet and add ½ c water. Cover and cook for 5 minutes.

Add Mexican chorizo (removed from casing). Cook until potatoes are tender and chorizo is cooked through, breaking up the chorizo as it cooks.

Putting It All Together

Fill gorditas with chorizo con papas.

Top with queso fresco.

Serve warm.