Roberto Diaz, the chef featured in this week's Chef and Tell interview, was born and raised in Nuevo Casas Grandes, Chihuahua, Mexico, where gorditas are king. "They were always served with our meal on Sunday while I was growing up, and I could never get enough of them," says Diaz. "They're very traditional, and very popular n Mexico, especially at street fairs." Diaz shares his gordita recipe after the jump.
For the dough
2 cups masa 2 cups white flour 2 cups warm water 1 tablespoon salt 1 tablespoon baking powder Canola oil for frying
1. Place the masa, white flour, salt and baking powder in a food processor. 2. Slowly pour in the water until a ball of dough forms. The dough shouldn't be too wet or too try. Add a bit more flour or water to get the right consistency. 3. Let the dough sit, covered with plastic wrap, for 30 minutes.
Ground Beef Picadillo filling:
1/4 cup canola oil 1 potato, peeled and diced ¼ pound of ground beef 1 cup Mexican cheese, preferably queso fresco, grated Salt and pepper to taste Additions: Tomatoes, shredded lettuce and sliced jalapeños
1. Heat the oil in saute pan and fry until the potatoes until tender 2. Add ground beef and fry for 20 minutes. 3. Add salt and pepper. 4. Drain the fat.
To make and assemble the gorditas
1. Pinch off equal portions of the dough (about the size of a Ping Pong ball) and flatten each piece into a 2 1/2-inch circle about 1/4-inch thick. 2. Heat about 2 inches of oil in a saucepan until it reaches 350 degrees. Fry the gordita shells, spooning the oil over the top, until they're golden and fluffy, about 30 seconds on each side. 3. Drain the shells on paper towels, and then make a horizontal slit in each shell. 4. Stuff the shells with picadillo filling, shredded lettuce, tomato slices and jalapeños.
Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.