For Gorditas:

1 1/2 oz ancho chiles, toasted, with stems, seeds, and veins removed
8 oz prepared corn tortilla masa (dough for corn tortillas)
1 tablespoon all-purpose flour
1/2 teaspoon salt, or to taste

For Sauce:

2 1/2 oz ancho chiles, toasted, with stems, seeds and veins removed
1 small onion, chopped
1 cup water
2 teaspoons vegetable oil
1/2 teaspoon salt, or to taste

For Topping:

1 small onion, minced
1/2 cup queso panela (low fat white cheese), farmer cheese, or cacciotta, crumbled


FOR GORDITAS: Cook the chiles in boiling water to cover until very soft, approximately 5 minutes. Strain and grind the chiles in a molcajete or mortar to make a smooth paste.Mix together the tortilla masa, flour, salt and chile paste until uniform in texture and color. Divide into 16 little balls and flatten to make thick tortillas about 3 inches in diameter.

Cook the tortillas on a comal or a cast-iron griddle over low heat, a few at a time, for approximately 2 minutes a side, or until flecked with dark patches.As soon as possible after removing from the pan, place a tortilla with the telita, or second side that was toasted, facing up, and pinch up the edge to form a ridge about 1/4 inch deep. Cover with a cloth to keep warm.FOR SAUCE: Place chiles, onions, and water in a blender and blend until completely smooth. Add salt to taste and mix thoroughly.Heat the oil in a small saucepan and fry the sauce over medium heat, stirring ocasionally for 3 to 4 minutes until slightly thickened. Use hot.TO SERVE: Reheat the gorditas on a hot comal or cast-iron griddle. Spread 1 tablespoon of sauce on the pinched side of each, sprinkle with 1 teaspoon of onion, and some crumbled cheese.Put the gorditas on a platter and serve immediately.

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Gorditas...Stuffed Pockets of Love

2 cups instant corn flour
4 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups water
Corn oil, for frying
1 cup poached shredded chicken breast
1/2 cup thinly sliced red cabbage
1/4 cup crumbled cotija cheese
Salsa Liquada, recipe follows

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 F. 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:

2 tomatoes
1 jalapeno, stemmed and seeded
1/2 tablespoon minced garlic
1 teaspoon dried Mexican oregano
Salt and freshly ground black pepperSubmerge tomatoes in boiling water for 30 seconds and then plunge into ice bath. Peel and seed the tomatoes. Puree the tomatoes, jalapeno, garlic, and oregano. Season with salt and pepper. Yield: 2 servings
Prep Time: 1 hour 25 minutes
Cook Time: 20 minutes