| Gorditas Gorditas I Gorditas II Chorizo & Shrimp |
| Chorizo and Shrimp Gorditas "As with the pork, I will make the filling for this dish the first day and use part of it for dinner that night. In the shrimp and chorizo filling I add the green bananas at the last minute. It is just important that they not be cooked. It is perfectly well and good that they be in the filling to hold for one day till you make the gorditas." Makes 12 Dorette E. Snover For the gordita dough: 2 cups masa harina 1/3 cup all purpose flour 1 teaspoon salt 1 teaspoon baking powder 3 tablespoons vegetable shortening 1 1/3 cups warm water vegetable oil for deep frying 1. In a food processor combine the masa harina, flour, salt, and baking powder. Add the shortening and process just until mealy. Pour in the water and process until the dough becomes smooth and moist. Add a little more water, if needed, for the desired consistency. 2. Take the dough out of the food processor, form it in a ball and cover it in plastic wrap. Let it rest for at least 20 minutes (up to 1 hour). 3. Divide the dough into 12 smaller balls and flatten each to about ½-inch thickness, rounding any rough edges. Cover the dough rounds loosely with plastic wrap. 4. In a Dutch-oven or large, heavy saucepan, heat 3-4 inches of oil to 365 degrees. Fry the dough in batches, cooking them for 4-5 minutes until golden and crisp. Turn them or hold them under the oil with tongs if needed for even cooking. Drain and repeat with the remaining dough. 5. Wrap several layers of paper towels around one of the gorditas and hold it and slice it open, cutting about one third of the way around it. If there is uncooked dough in the middle, adjust the oil temperature a bit lower to allow for more time to cook them. 6. Place the sliced gorditas on a platter and fill them with the shrimp and chorizo filling. For the chorizo and shrimp filling: 1 pound bulk spicy chorizo 1 pound large shrimp, peeled 2 tbsp olive oil 2 cloves garlic 6-8 cracked green olives, pitted and chopped 1 poblano pepper, chopped coarsely 2 tomatoes, chopped coarsely 3 green bananas, chopped coarsely, added at the last minute 1. Heat the olive oil in a heavy 14 inch skillet over medium high heat, add the chorizo when the oil is hot. Turn and brown the chorizo. When the chorizo begins to release its oil, add the chopped garlic, olives, poblano pepper, and tomatoes. Cook over medium heat until the chorizo is done and the vegetables have softened and made a chunky sauce. 2. Add the shrimp and continue to cook only until the shrimp are pink, about 5 minutes. Remove the pan from the heat; cool filling, then transfer to another container and store in refrigerator overnight if making it the day before the party. The next day add the three coarsely chopped green bananas before stuffing the gorditas. 3. If you are filling the gorditas immediately, add the bananas and set filling aside until gorditas are ready to fill. |
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