Gordita with Beans and Jalapeños

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Servings:

• Recipe serving size: 1 gordita
• Number of servings: Adjust Reset

Ingredients:

• 1 cup dried corn masa flour (maseca)
• 2 ripe, fresh avocados, halved, pitted and peeled, divided
• 1/4 tsp. salt
• 2 tsp. chia seeds
• 2 tsp. ground flaxseed
• 1/2 tsp. baking powder
• 1/2 cup water, plus 3 tablespoons
• 1/2 tsp. oil
• 1 poblano chile
• 2 jalapeño peppers, diced, or use jalapeños from can
• 1/4 onion, diced
• 1 garlic clove, minced
• 1 15-oz. can pinto beans, drained
• 1/2 cup water
• 1/2 lime, juiced

Instructions:

1. Roast chiles first. If you prefer you can use jalapeños in a can instead. Use 2 or more jalapeños depending of how spicy you like. After you roast chiles and scrape off the charred skin, remove seeds and stems, cut into strips and dice.
2. In a skillet, heat oil over medium high heat. Saute onion and garlic for 1-2 minutes. Add chopped chiles and stir. Add beans and saute for 3 minutes.
3. Continue cooking and gradually add 1/2 cup water to lightly mash beans until slightly thickened, leaving some beans visible. It makes about 2 cups.
4. In a bowl, mash 1/2 avocado with a fork and add salt. Add dried corn masa, chia seeds, ground flaxseed, baking powder and continue to combine well with the fork. Gradually add water (about 1/2 cup and 3 tbsp) until you have a dough consistency. Use your hands and mix well to make a ball. Divide into 6 smaller balls.
5. To make gorditas, pat with hands each ball into a tortilla size. You can use a plastic wrap to form a round shape on all sides and pat on top to make them evenly rounded.
6. Mash the rest of avocado, sprinkle lime juice and set aside.
7. Heat a skillet or large heavy pan over medium heat and toast each gordita for 3 minutes on both sides. Press it down occasionally to make sure they are cooked through.
8. Remove gordita from heat and with the tip of a knife split in the middle to make an opening. Fill with mashed avocado, and mashed beans with chiles.
9. Serve hot or wrap in aluminum foil.

Notes & Tips: