Corn pockets

Corn pockets

Gorditas

From
M is for Mexican
Serves
6
Prep
25 mins
Cooking time
25 mins

Ingredients

Quantity Ingredient
175g fine cornmeal/polenta
275g plain flour
1 teaspoon baking powder
1 teaspoon salt
70ml sunflower oil
3-4 tablespoons olive oil

fillings

Quantity Ingredient
cheese
see method for ingredients
see method for ingredients
sour cream

Method

  1. Mix together the cornmeal, flour, baking powder, salt, sunflower oil and 175ml water until you have a smooth dough. Cover and leave to rest for 15 minutes.
  2. Divide the dough into 16, and flatten each into a round cake, about 7cm in diameter. Cover the cakes with clingfilm (plastic wrap) as you work.
  3. Heat 1 tablespoon olive oil in a large frying pan, and fry the gorditas for 4 minutes on each side, until golden brown and crisp. Transfer to a plate lined with kitchen paper, and continue until all the gorditas are cooked, adding more oil as needed. Split the gorditas in two, and stuff with fillings of your choice before serving hot.
Tags:
Mexican
Mexico
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