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.
Enlarge Image Credit: Todd Coleman
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.