Savory stuffed and puffed delicious corn cakes; Mexican Gorditas or Corn Cakes are an equivalent to our very own Punjabi stuffed paranthas. You can stuff them with anything you like but traditionally they are stuffed with chili braised pork or tender meat. I visited my son´s MIL in Guadalajara, Mexico and she made these yummy discs in front of me. Knowing I am a vegetarian she stuffed some with grated cheese, beans sauce, scrambled eggs in salsa and even mashed potatoes.
There is so much more to Mexican cuisine than just Nachos, Quesidillas or Tortillas.These Gorditas were such a revelation.
Imagine we meet we spend time together we even went on a trip together but we don’t converse much as she speaks only Spanish and thanks to Google translate we get to communicate or it is sign language.
Sylvia, as she is called is a great cook and was so adept at making the dough and patting the corn cakes with her hand into perfect discs which she pan fried on a long griddle. I saw her flipping the hot cakes with bare fingers just like we do our rotis.
These Corn cakes are made from masa dough and have a crisp exterior and a soft, steamy, tender interior which is stuffed with any fillings. Serve them any time and they will just disappear off the plate.
Recipe for Beans Sauce
2 tablespoons oil
2 garlic cloves peeled
2 cups black beans boiled
1 teaspoon cumin
1 teaspoon chili powder
Salt to taste
1/2 lime, juiced
Heat oil in a heavy pan over medium heat.
Cook garlic cloves in hot oil until brown on both sides.
Smash garlic cloves in skillet with a fork or better still with a pav bhaji masher.
Stir the boiled beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly mushy. Stir occasionally.
Smash the bean mixture with a potato masher to chosen texture. You can make a paste or keep them almost whole.
Squeeze the lime juice over smashed beans and stir until combined. You can prepare this sauce and store it in the refrigerator.
Recipe for Mexican Gorditas or Corn Cakes
2 cups masa flour
Vegetable oil, for frying
1 cup beans sauce…basically Rajma
1 cup mashed potatoes mixed with spices
4 eggs scrambled topped with salsa sauce
1 cup grated cheese
Cream for serving
Make soft dough with the Masa flour. Wet your hands; roll masa dough into golf-ball-sized balls. Pat the balls into flat 4-inch discs about 1/4 inches thick. See that the edges don’t crack. Cover and set aside for some time.
Heat a griddle and cook the corn cakes evenly on both sides. Flip them and roast till nicely browned and crisp. You can add oil if you want to.
Using a sharp knife make a cut in the cakes to open up the center.
Fill each Mexican Gorditas or Corn Cake with heaped spoonfuls of cheese or baked beans or braised meat or mashed potatoes.
If you like cream then smear top half of Gordita cake with cream like we put butter on paranthas.
Close the cake and serve immediately with salsa or beans sauce. Mexican Gorditas or Corn Cakes are ready to serve and beware as they can be really very hot on the inside.I went to a restaurant and ordered for Gorditas and I was served in an earthen platter and the filling was mushrooms.