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.
Keyword: chorizo, gorditas, potato
Author: Douglas Cullen
½lb.OaxacaChihuahua, cotija or panela cheese
6cupswaterplus ½ cup if needed
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.
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.
Serve stuffed with your favorite guisado and topped with your favorite salsa.
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.