GORDITAS DE RAJAS Y QUESO EN CÓMALA | SALSA DE MOLCAJETE

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Reduced-fat cheese lowers calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

In a large bowl, mix masaka, all-purpose flour, baking powder, and salt.

Slowly add warm water until the dough reaches a manageable consistency.

Knead the dough for 5 minutes, then cover and let it rest for 20 minutes.

Roast chili poblanos, chili serranos, and tomatoes on a griddle until fully roasted.

Peel the roasted tomatoes and chili serranos; let the chili poblanos sweat in a bag for 15 minutes.

In a molcajete, crush garlic cloves with salt and water, then add chili serranos and tomatoes to crush them together.

Chop the onion into half moons and prepare the roasted chili poblanos by peeling, removing stems and seeds, and cutting into strips.

In a large frying pan, heat oil over medium-high heat, add onion and chili poblanos, and brown for a couple of minutes.

Add the pasta, chicken bouillon, and cumin to the pan, mixing everything together and cooking for a few more minutes.

Preheat the griddle on medium heat and prepare to form the gorditas.

Grab a baseball-sized portion of dough, stuff it with cheese and rajas, then flatten it out.

Grease the griddle with oil and cook each gordita for 3-4 minutes on each side until fully cooked.

Once cooked, cut open the gorditas and stuff with additional ingredients like lettuce, tomatoes, avocado, queso fresco, and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens