Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Name: Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 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; 2 cups masa harina; 1 tsp. kosher salt; 1 ⁄ 2 cup vegetable shortening

Serves
serves 8

TODD COLEMAN

These crisp, bean-filled masa cakes are a great snack.

Ingredients

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
1 tsp. kosher salt
¹⁄₂ cup vegetable shortening

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Instructions

Step 1

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.

Step 2

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.