Made these tonight for supper. Very disappointing will not be making these again.
Gorditas Zacatecanas (Zacatecan Baked Masa Cakes)
Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
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Credit: Todd Coleman
SERVES 8
FOR THE BEAN FILLING:
2 dried New Mexico chiles, stemmed and seeded
3/4 tsp. ground cumin
1 clove garlic
1 tbsp. canola oil
2 cups cooked pinto beans
Kosher salt and freshly ground black pepper, to taste
FOR THE GORDITAS:
2 cups masa harina (available from mexgrocer.com, here)
1 tsp. kosher salt
1/2 cup vegetable shortening
Make the bean filling: Heat chiles in a 10″ skillet over high heat and cook, turning, until lightly toasted, about 5 minutes. Transfer to a blender with cumin, garlic, and 1/2 cup water; puree until smooth. Heat oil in a skillet over medium heat and add chile mixture, beans, salt, and pepper; mash with a fork and cook, stirring often, until thickened but not dry, about 20 minutes. Set aside.
Make the gorditas: Heat oven to 400°. In a large bowl, whisk together masa harina and salt; add shortening and 1 1/4 cups water, and stir until dough forms. Divide into eight 2″ balls (about 2 1/2 oz. each); flatten each into a 1/4″-thick disk, and place 1 heaping tbsp. bean filling in center. Wrap disk around filling, pinching edges together to seal, then transfer, seam side down, to a parchment paper–lined baking sheet. Bake until golden brown, about 30 minutes.
 Recipe - Saveur.com){kind=link}