Adobo Gorditas

Yields: 4

Recipe, Photo, and Food styling: Dora’s Table

“Gorditas have to be one of the best Mexican antojitos or street foods. Golden brown pockets of masa are filled with your favorite stew or sauté, topped with guacamole, and salsa. They are meant to be eaten with your hands, and they are a great on the go meal.” - Dora’s Table

We’re excited to have Dora Stone create this recipe for us for the launch of our meaty Adobo Mexican Crumbles! Dora was born and raised in Mexico, trained at the Culinary Institute of America, and became vegan to take better care of her health needs. She’s the author of Vegan Tamales Unwrapped: a step-by-step guide to sweet and savory tamales. and has a blog also in Spanish, Mi Mero Mole. Check the recipes in her blogs for more plant-based Mexican recipe ideas, and make sure to try out her other two Hodo Adobo Mexican Crumbles Recipes: Adobo Migas and Adobo Chiles Rellenos!

Ingredients

Masa

• 2 cups masa harina

• ½ tsp salt

• ½ tsp baking powder

• 2 cups warm water

Filling

• 1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product

• 1 tbsp vegetable oil

• 1/2 cup diced onion

• 1 cup diced zucchini

• 1 cup diced tomato

• 1 ½ cups pinto beans, drained

Instructions

1. To make the masa: In a large bowl combine the masa harina, salt, and baking powder. Slowly add in the warm water and mix with your hand. Knead for 5 minutes or until the dough has absorbed all the water. The dough should be the consistency of soft playdough. Cover with a moist paper towel and set aside.

2. To make the filling: Heat oil in a large skillet set to medium heat. Add onion and cook until it is tender and translucent, 3 minutes. Stir in zucchini and tomato and cook until the zucchini becomes tender and the tomato starts to cook down, about 3 minutes.

3. Stir in the Crumbles and cook until golden brown. Stir in beans and season with salt and pepper to taste. Set aside.

4. To cook the gorditas: Uncover your dough and divide it into 2 oz. balls. You will be able to make about 12. Place on a surface covered with plastic wrap. Flatten the balls with your hands to make a round patty about 1/3 inch thick. You can also do this between the palms of your hands. Continue this process with the rest of the balls.

5. Set a large cast-iron pan or griddle to medium-high heat. Place the gorditas on the skillet and let cook for 3 minutes on each side or until brown spots appear on the gordita and it is hard to the touch. Repeat with the rest of the rounds

6. Then using a sharp serrated knife, cut a slit in the edge about half way around its circumference, making a sort of pocket. Fill each gordita with the filling and serve with guacamole and salsa.

Print

With ImageWithout Image

Adobo Migas

Yield: 4

Author: Dora Stone

“Gorditas have to be one of the best Mexican antojitos or street foods. Golden brown pockets of masa are filled with your favorite stew or sauté, topped with guacamole, and salsa. They are meant to be eaten with your hands, and they are a great on the go meal.” - Dora’s Table

Ingredients

Masa

• 2 cups masa harina
• ½ tsp salt
• ½ tsp baking powder
• 2 cups warm water

Filling

• 1 (10oz) pack of Hodo Adobo Mexican Crumbles LOCATE PRODUCT
• 1 tbsp vegetable oil
• 1/2 cup diced onion
• 1 cup diced zucchini
• 1 cup diced tomato
• 1 ½ cups pinto beans, drained

Instructions

1. To make the masa: In a large bowl combine the masa harina, salt, and baking powder. Slowly add in the warm water and mix with your hand. Knead for 5 minutes or until the dough has absorbed all the water. The dough should be the consistency of soft playdough. Cover with a moist paper towel and set aside.
2. To make the filling: Heat oil in a large skillet set to medium heat. Add onion and cook until it is tender and translucent, 3 minutes. Stir in zucchini and tomato and cook until the zucchini becomes tender and the tomato starts to cook down, about 3 minutes.
3. Stir in the Crumbles and cook until golden brown. Stir in beans and season with salt and pepper to taste. Set aside.
4. To cook the gorditas: Uncover your dough and divide it into 2 oz. balls. You will be able to make about 12. Place on a surface covered with plastic wrap. Flatten the balls with your hands to make a round patty about 1/3 inch thick. You can also do this between the palms of your hands. Continue this process with the rest of the balls.
5. Set a large cast-iron pan or griddle to medium-high heat. Place the gorditas on the skillet and let cook for 3 minutes on each side or until brown spots appear on the gordita and it is hard to the touch. Repeat with the rest of the rounds
6. Then using a sharp serrated knife, cut a slit in the edge about half way around its circumference, making a sort of pocket. Fill each gordita with the filling and serve with guacamole and salsa.