Gorditas & salsa

Gorditas

Serves 16

  • For the gorditas

  • 500 g fine cornmeal or masa harina

  • ½ level teaspoon sea salt

  • 1 heaped teaspoon baking powder

  • 700 ml hot water

  • plain flour, for dusting

  • olive oil

  • For the salsa

  • 1 red apple, halved and cored

  • 3 large ripe tomatoes, quartered and deseeded

  • 2 spring onions, trimmed

  • 1 red chilli, deseeded

  • 1 small bunch fresh coriander

  • 1 tablespoon pumpkin seeds

  • 1 tablespoon sunflower seeds

  • 1 lime

  • sea salt

  • freshly ground black pepper

  • To serve

  • 200 g Don Francisco Mexican cheese, or feta

  • 1 fresh red chilli, very finely sliced, optional

  • 1 lime , cut into wedges

Put the cornmeal and salt into a large bowl and make a well in the centre. Mix the baking powder into the hot water and pour this into the well. Using a fork, mix the cornmeal into the liquid, and when it starts to come together use your hands to knead it. Divide the dough into 16 equal squash-ball-sized pieces and dust them lightly with flour. Roll each piece around in your hands, then pat and flatten into a small round roughly the size of the base of a wine glass. Put these on an oiled tray, dust with flour and put aside while you make your salsa.



Finely chop your apple, tomatoes and spring onions, and finely slice your chilli. Put them all into a bowl. Pick the leaves from your coriander and put them into a bowl of water until you're ready to serve. Chop the coriander stalks up nice and finely and add to the bowl with the other salsa ingredients. Put a large pan on a medium heat and add your pumpkin and sunflower seeds. Toss them around for a few minutes and toast them. Add them to your salsa with the juice of your lime, a good lug of olive oil and a pinch of salt and pepper. Mix well, then have a taste and add a little more seasoning, lime juice or chilli if you think it needs more attitude. Put the pan back on a medium heat and add a couple of good lugs of olive oil. Cook as many gorditas as will comfortably fit into the pan for about 2 to 3 minutes on each side, or until they're golden and puff up a little.



Serve the gorditas warm out of the pan with a tablespoon of your beautiful salsa, a little hunk of cheese, a couple of your drained coriander leaves and a few slices of chilli, if you fancy, and with lime wedges on the side for squeezing over.



Wine suggestion:

French dry white – a Gewürztraminer from Alsace

Nutritional Information

Gorditas & salsa

Cute little Mexican tortilla bites

More Vegetarian recipes >
0 foodies cooked this
The delicate apple salsa is my twist on the spicy classic, and delicious with the puffy gorditas
Serves 16
35m
Not too tricky
Print this recipe
Method

Gordita means 'little fat girl' in Spanish and is meant as a sort of cute, cuddly term of endearment. It's also the name for these sweet little puffy tortillas, which are often made around Easter and other special occasions. Look at the gorditas as a tasty spoon for carrying all kinds of big exciting flavours. Mexicans put all sorts of things, from beans, to meat, to salsa, on them. I've gone for quite a delicious and delicate apple salsa here – give it a try.

Put the cornmeal and salt into a large bowl and make a well in the centre. Mix the baking powder into the hot water and pour this into the well. Using a fork, mix the cornmeal into the liquid, and when it starts to come together use your hands to knead it. Divide the dough into 16 equal squash-ball-sized pieces and dust them lightly with flour. Roll each piece around in your hands, then pat and flatten into a small round roughly the size of the base of a wine glass. Put these on an oiled tray, dust with flour and put aside while you make your salsa.

Finely chop your apple, tomatoes and spring onions, and finely slice your chilli. Put them all into a bowl. Pick the leaves from your coriander and put them into a bowl of water until you're ready to serve. Chop the coriander stalks up nice and finely and add to the bowl with the other salsa ingredients. Put a large pan on a medium heat and add your pumpkin and sunflower seeds. Toss them around for a few minutes and toast them. Add them to your salsa with the juice of your lime, a good lug of olive oil and a pinch of salt and pepper. Mix well, then have a taste and add a little more seasoning, lime juice or chilli if you think it needs more attitude. Put the pan back on a medium heat and add a couple of good lugs of olive oil. Cook as many gorditas as will comfortably fit into the pan for about 2 to 3 minutes on each side, or until they're golden and puff up a little.

Serve the gorditas warm out of the pan with a tablespoon of your beautiful salsa, a little hunk of cheese, a couple of your drained coriander leaves and a few slices of chilli, if you fancy, and with lime wedges on the side for squeezing over.

Wine suggestion:
French dry white – a Gewürztraminer from Alsace

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 503
    25%
  • Carbs 90;.9g
    35%
  • Sugar 4.7g 5%
  • Fat 9.0g 13%
  • Saturates 1.0g 5%
  • Protein 14.1g 31%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the gorditas

  • 500 g fine cornmeal or masa harina

  • ½ level teaspoon sea salt

  • 1 heaped teaspoon baking powder

  • 700 ml hot water

  • plain flour, for dusting

  • olive oil

  • For the salsa

  • 1 red apple, halved and cored

  • 3 large ripe tomatoes, quartered and deseeded

  • 2 spring onions, trimmed

  • 1 red chilli, deseeded

  • 1 small bunch fresh coriander

  • 1 tablespoon pumpkin seeds

  • 1 tablespoon sunflower seeds

  • 1 lime

  • sea salt

  • freshly ground black pepper

  • To serve

  • 200 g Don Francisco Mexican cheese, or feta

  • 1 fresh red chilli, very finely sliced, optional

  • 1 lime , cut into wedges