Gorditas rellenas with beans and cheese Recipe
Gorditas rellenas are small, thick patties made from corn flour, slit open and stuffed with a filling – in this version, beans and cheese. In Mexico they are often bought from street stalls as a quick, hot meal during the day. The taste is reminiscent of a cross between pita bread and a dumpling, only in a corn version, with a creamy center and a slightly crispy crust.
Gorditas rellenas are the essence of Mexican street food – thick, corn patties with a steaming, creamy bean and cheese filling that you eat with your hands straight from the pan. The combination of slightly smoky cumin, fresh cilantro and a crispy crust makes the flavor both homely and exotic, like a cross between pita, a dumpling and a tostada. This dish shows how a few inexpensive ingredients can be turned into a hearty, characterful meal.
Chef's tips
The masa harina dough should be as soft as modeling clay – if the edges crack while you are shaping the discs, moisten your hands with water and gently smooth them. Fry the patties over medium, not high heat so they have time to cook through before the outside gets too dark. Only mash the beans partially – this way the filling will be creamy but with noticeable pieces, and add the cheese only to the cooled mixture so it does not separate and leak out.
How to serve
Serve them very hot, with lime wedges for squeezing and hot sauce or tomato salsa – they are perfect for a get-together with friends instead of traditional sandwiches. Light beer, lime water or homemade citrus agua fresca all pair well. For a bigger dinner, serve the gorditas with a bowl of arroz a la mexicana and a simple tomato salad to create a full Mexican-style sharing table.
Ingredients
- masa harina corn flour - 300 g
- water - 350 ml
- salt - 0.75 teaspoon
- vegetable oil - 3 tablespoon
- red beans - 240 g
- onion - 0.5 piece
- garlic - 1 clove
- ground cumin - 0.5 teaspoon
- cheese - 150 g
- cilantro - 0.25 bunch
Preparation
- In a bowl mix the corn flour with salt. Gradually pour in warm water, mixing with your hand until you get a soft, elastic dough that does not stick to your hands. If it is too dry and cracks, add a little water; if it is too wet, add a bit more flour.
- Cover the dough with a damp cloth and let it rest for 10 minutes.
- Finely dice the onion and chop the garlic. Grate the cheese and chop the cilantro.
- Heat 1 tablespoon of oil in a pan. Add the onion and fry for 3–4 minutes over medium heat until it softens and becomes slightly translucent. Add the garlic and cumin and fry for 1 more minute.
- Add the drained beans and partially mash them with a fork in the pan, mixing with the onion. Fry for 3–4 minutes until the mixture thickens. Season with salt to taste and set aside to cool.
- Add the grated cheese and chopped cilantro to the cooled beans and mix – the filling should be thick.
- Divide the dough into 10–12 equal balls. Flatten each ball in your hands into a disc about 1 cm thick and 8–9 cm in diameter.
- In a large pan heat the remaining oil over medium heat. Fry the gorditas for 3–4 minutes on each side, until golden and slightly crispy on the outside.
- While the patties are still hot, carefully slit them open on the side with a knife to create a pocket, taking care not to cut all the way through.
- Spoon 1–2 tablespoons of the bean and cheese filling into each pocket. Serve immediately while still warm.
Storage
Stuffed gorditas taste best fresh, but you can store leftovers in the refrigerator for up to 2 days. Reheat them in a dry pan or in the oven so the outside becomes slightly crispy again.
