El Gordito Burgers Recipes

GORDITAS

Steps:

• In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
• Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
• Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
• Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

CHIPOTLE HAMBURGERS ON GORDITAS

Steps:

• For the herb butter, in a small bowl, mash the chilies, salt and butter with a fork until smooth. Place the butter on plastic wrap and loosely fold the wrap over it. Roll into a log and harden in the freezer for at least 30 minutes.
• To make the gorditas, combine the masa flour, 1 tablespoon of corn oil, baking powder, salt and 3/4 cup of water in a bowl. With a fork, stir until smooth and then make 8 equal-size balls.
• Spread some masa flour on a board, place a ball of dough on it and roll to a diameter of 4 inches. Repeat with the remaining balls. Brush a large skillet or griddle with corn oil. Cook the gorditas over medium-low heat 7 minutes. Brush the tops of the gorditas with oil, turn and cook another 7 minutes.
• For the salad, combine the tomatillo, tomato, onion, oil, and teaspoon of salt in a nonreactive bowl.
• For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.
• With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter. Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides. Cook in a cast-iron skillet over medium heat, 4 to 6 minutes per side.
• Place each patty on top of a gordita and top with 4 or 5 slices of avocado and 1 to 2 tablespoons of salad. Serve.