Stuffed Pockets Of Love - {Gorditas}

Recipe Ingredients

2 cups	125g / 4.4oz	Instant corn flour
4 tablespoons	60ml	Flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Salt
1 1/2 cups	355ml	Water
		Corn oil - for frying
1 cup	62g / 2.2oz	Shredded poached chicken breast
1/2 cup	118ml	Thinly-sliced red cabbage
1/4 cup	36g / 1.3oz	Crumbled cotija cheese
		Salsa Liquada
2		Tomatoes
1		Jalapeño - stemmed, seeded
1/2 tablespoon	7.5ml	Minced garlic
1 teaspoon	5ml	Dried Mexican oregano
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Mix flours, baking powder, and salt and add the warm water. Combine thoroughly to make a smooth dough. Make balls the size of a walnut, a few at a time. Set aside and keep covered.

Moisten a cloth napkin and spread out on a flat surface. Roll each ball of dough in moistened palm of your hand until smooth, lay on the damp towel, cover with a plastic bag and press down to flatten. To shape the patty, cut with a 2 to 2 1/4-inch diameter cookie cutter. It should be about 1/4-inch thick. Smooth the rough edges with your finger making ready to fry.

Heat a cast-iron skillet, filled half way with corn oil, to 375 degrees. Slide the patties into hot oil and fry until the light golden brown and crispy about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they cool enough to handle. Push 1 teaspoon of shredded cheese, chicken, and cabbage, and drizzle entire packet with Salsa Liquida.

Salsa Liquida: Submerge tomatoes in boiling water for 30 seconds and then plunge into ice bath. Peel and seed the tomatoes. Puree the tomatoes, jalapeño, garlic, and oregano. Season with salt and pepper.

This recipe yields 2 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B64) - from the TV FOOD NETWORK

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