With everyone cooking at home more than ever, I’ve partnered with Cacique® one of the country’s top authentic Mexican food brands, to show you how you can create authentic Mexican meals using the ingredients typically found in your kitchen. Today I will teach you how to prepare these authentic bean, chorizo and cheese stuffed gorditas. All opinions are 100% my own.
By combining a few key staples of Mexican cuisine from Cacique®, you can take your simple recipes to another level with authentic flavors.
In My Refrigerator, I Like to Keep Chorizo, Queso Fresco, Crema and Salsa
Cooking easy meals with authentic Mexican flavors is easy when you have quality ingredients. These bean, chorizo and cheese stuffed gorditas are just one of the many recipes that you can cook in your own kitchen for dinner tonight.
Enchiladas, tacos, sopes and more!
Easy recipes that come to mind are cheese enchiladas, chorizo and potato tacos, chorizo and bean sopes and bean tostadas with lots of cheese, crema, salsa and fresh garnishes!
Cooking is easy when you learn to adapt!
No time for home cooked beans? No worries! Canned beans, tomato products, rice, pasta, corn and wheat flour are a few of the staples I keep in my pantry. In a pinch, a can of black or pinto beans is a quick substitute when homemade is not available. All out of corn flour, masa harina? All-purpose flour can be used to prepare easy gorditas.
Bean, Chorizo and Cheese Stuffed Gorditas
- 1 1/4 cups warm water
- 1/2 teaspoon salt
- 1 cup masa harina corn flour
- Preheat one medium skillet at medium/low and one large griddle pan also on medium/low heat to start. Multi tasking is the key to getting this tasty gordita meal ready in a timely manner.
- In a bowl, add the warm water and salt. Mix to dissolve the salt. Gradually mix in the masa harina until dough forms. Knead for 1 minutes. Divide masa into 4 equal balls, weighing 4 oz. each(more or less)Cover with plastic wrap and let it rest for 5 minutes.
- While masa is resting, transfer Cacique® Pork Chorizo to a medium skillet that has been preheating. Once it begins to sizzle, stir now and then for the next 6-7 minutes.
- To the pork chorizo, mix in the 1 1/2 cups of refried black or pinto beans. Stir well to combine and cook for another 5 minutes. Cover, reduce heat to lowest setting.
- Using a tortilla press lined with plastic or the palms of your hands, gently press and flatten masa balls to form a 3 1/2-4 inch disc for gordita.
- Place the gorditas on the comal. If you don't have room for all four, you could use an extra skillet on another burner. If possible, cover the gorditas while they cook for the first 4 minutes. The steam created will help it cook all the way through. After 4 minutes, flip the gorditas and cook for another 3 minutes.
- Transfer to a tortilla warmer or cover in a clean kitchen towel. Let sit for a minute before slicing. It’s much easier to slice them while they are warm.
- With a small sharp knife, slice open the gorditas on one side. Carefully stick the knife in further to create a pocket. Fill with bean and chorizo mix, Cacique® Ranchero Queso Fresco, Crema Mexicana, Medium Homestyle Salsa and lettuce. Top off with more cheese and a squeeze of fresh lime juice. Save the extra ingredients for more gorditas, tacos, enchiladas or nachos!