Authentic Mexican Gorditas Cooking Recipe- Little Fat Ones
These tasty little fat ones are Mexican cooking at
it’s best. Think street food or comfort food and you have a Gordita. The
Gordita is a fat tortilla stuffed with whatever you have on hand or
like. Prepare the dough, heat up the comal or griddle / skillet then
cook the gorditas. when the gordita is cool enough to handle you cut it
open and smear refried beans inside and add some meat and cheese and
place it back on the heat to get it nice and hot and you have some great
eating. two of these and a drink and you will have a great smile and a
full belly. ! See video at bottom.
Recipe for Authentic Mexican Gorditas – Little Fat Ones
Authentic Mexican Gordita Dough Cooking Recipe
2 cups All Purpose Flour
1/4 tsp Salt
1/2 tsp Baking Powder
2 tbsp Shortening
2 cups Hot Water
1 tbsp Olive Oil
Cook in a medium skillet or griddle. Lightly brown and set aside to
cool. Once cooled, cut open and fill with refried beans, meat and
cheese. Place filled Gordita in hot skillet and heat up. Serve with
salsa.
Authentic Huevos Rancheros Recipe – Mexican Eggs with Ranchero Sauce
Huevos rancheros ( "rancher's eggs") is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, Mexican-style rice, slices of avocado, or guacamole are common accompaniments.
Variations
As the popularity of the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn and pureed chile or enchilada sauce instead of tomato-chile salsa have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common beyond the dish's native range.
"Huevos divorciados", divorced eggs, are simply two eggs served in the usual style, but with a different sauce for each, usually a red and a green chile.
Here ya go. Great breakfast made EASY. If you have trouble finding guajillo chiles or chipotles in adobo. See the links below .
Guajillo Chiles CLICK ABOVE Buy Now Best Price
Chipotle in Adobo Sauce CLICK HERE Buy Now Best Price
Ingredients 4 single servings :
4 Eggs
2 large Roma Tomatoes
1 large Guajillo Chili
2 Chipotle Peppers in Adobo
Cilantro
1 1/2 tsp Fresh Oregano
1 cup Chicken Stock or Broth
1/4 tsp. Salt
1/4 tsp Fresh Ground Black Pepper
1/2 Red Onion
3 cloves Garlic
Oilve Oil
4 Corn Tortillas
Queso Fresco
Chop roma tomatoes into large pieces and place into food processor.
Seed guajillo chile, cut into thin strips and add to processor, add 2
chipotles plus 1 tbsp adobo sauce add cilantro, oregano, salt, ground
black pepper and chicken stock / broth. Run food processor till liquid
and chunky.
Chop red onion and garlic and set aside. heat fry pan on medium
heat, add 3 tbsp olive oil. When oil is hot add corn tortillas one at a
time and soften tortillas. Place tortillas on paper towels to remove
excess oil. Using same fry pan add chopped onions and garlic heat
slowly till onions become translucent. Add contents of food processor
and simmer vigorously for 10 minutes. Taste for proper seasoning, remove
from heat and cover. Cook eggs sunny side up or over medium. Place
tortilla on plate top with egg, sauce, 1 tbsp crumbled queso fresco and
chopped onion. Serves 4
Mexican Huarache From Scratch Recipe - Fast Easy Delicious
For Video Recipe visit 4you2eat.com
Huarache - Mexcican Flat Tire Recipe -
Huarache is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings. The name "Huarache" is derived from the shape of the masa, similar to the popular sandals of the same name. The word Huarache is originally from Purepecha (Tarascan) and the Nahuatl word for huarache is kwarachi. Huaraches are similar to sopes but differ in shape.
Huaraches are topped with green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue, and then finished with queso fresco cheese.This dish is most popular in its hometown, Mexico City. However, Huaraches have branched out to cities with Mexican-American populations like Chicago, New York, or Houston, but have yet to become widely available across the entire United States.
Serves 4-5
3 cups Corn Masa
1 cup AP Flour
1/2 tsp salt
2 cups Hot Water
2 TBSP Extra Virgin Olive Oil
1 can 12oz Heated Refried Black Beans
1 lb. Cooked Seasoned Mexican Chicken Breast cut into strips
Shredded Lettuce
2 Roma Tomatoes Diced
1 cup Mexican Crema w/ Lime Juice
1/2 lb. Queso Fresco
1 cup Salsa
Preheat a skillet on medium heat. Combine dry ingredients and oil and mix thoroughly. Add hot water a little at a time. Use only enough water till you get correct consistency. Work dough till it is crumbly and sticks together. Cover w/ a towel and let rest for 15 minutes. Form 8" long roll 1 1/2 inches in diameter. Flatten Huarache in a plastic bag to make a 1/4" thick Huarache sized like a flip flop 10" long and 3" wide. Place 2 TBSP Oilive Oil in skillet and place flattened Huarache in skilliet. Do not let pan get too hot. You want to carefully turn Huarache after a minute and turn every minute till Hurache is golden brown.
Dress Huraches w/ Black Beans, top w/ Cooked Mexican Chicken Strips, Lettuce, Diced Tomatoes, Mexican Crema and Salsa.
For Video Recipe visit 4you2eat.com
