mexican recipe

Recipe for gorditas

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Ingredients:

  • 500g corn flour/corn masa – make sure it is the one that says ‘suitable for tamales’ 1 cup of water
  • Salt
  • Vegetable oil
  • Refried black beans
  • Makes approximately 10 gorditas

Instructions:

  • Wash hands carefully or wear food-safe gloves for this recipe
  • Put the corn flour/masa in a large bowl and sprinkle in about 1 tablespoon of salt
  • Add a splash of water and some of the oil and start mixing with your hands
  • Keep adding water bit-by-bit until a solid dough is formed
  • Scoop out a 2” ball of dough and roll between your palms until smooth
  • Make a dent in the middle with your thumbs and place approximately 1 large tablespoon of refried beans into the middle of the ball
  • Fold the sides over and use your hands to create a flat disc-shaped gordita approximately 1⁄2 an inch thick
  • Heat approximately 1” of vegetable oil in a large pan to a medium/high heat
  • Place gorditas into the hot oil and fry for approximately six minutes, turning halfway to ensure that they are golden and crisp all over
  • Remove gorditas from oil and drain on paper towel for approximately three minutes
  • Use a sharp knife to cut the gordita open and fill with your favourite toppings and condiments.
  • We like fresh white onion and coriander/cilantro, topped with salsa verde but anything goes really

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

Make chilaquiles

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Ingredients:

  • 1 large bag of totopos/corn chips
  • 2 cups of cooked Salsa Verde (see our recipe for raw Salsa Verde and cook well)
  • 1 cup of refried beans (see our recipe for these)
  • Vegan sour cream (we used the Tofutti brand)
  • 1⁄3 cup of finely sliced white onion
  • Half a ripe avocado, sliced

Makes approximately one large plate/serves two

Instructions:

  • ­ If not already warm, heat the salsa verde in a medium/large saucepan ­
  • Stir in the totopos/corn chips and stir until they are well covered
  • Spoon totopos/salsa verde onto a large plate
  • Add warmed refried beans
  • Add a couple of tablespoons of vegan sour cream
  • Place the finely sliced onion on top
  • Finally, add the avocado to finish

This recipe is for Chilaquiles Verdes (Green Chilaquiles). You can also make Chilaquiles Rojos (Red Chilaquiles) using our Salsa Roja recipe instead of the Salsa Verde. Optional toppings can include anything, but frequently Chilaquiles are served with fried mushrooms, cheese, cilantro/coriander etc.

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Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

Salsa roja recipe

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Here’s the recipe!

Makes approximately two cups/serves four

Ingredients:

  • 3 Roma tomatoes
  • 2 cloves of garlic
  • 1⁄4 of a large white onion
  • 1 green chile
  • A fist­ sized bunch of fresh cilantro/coriander
  • Salt to taste

Instructions:

  • ­Heat a large, heavy frying pan on medium heat ­ do not use oil
    ­
  • Halve the tomatoes lengthways and place them face­ down in the frying pan
    ­
  • Peel the garlic cloves and place them in the pan together with the chile* and onion
    ­
  • Roast the vegetables in the pan, turning occasionally, until they are nicely browned all over ­
  • Place the roasted vegetables in a blender with the cilantro/coriander and a pinch of salt
    ­
  • Pulse for about 10 seconds until well blended, but not completely smooth

*Remove the seeds from the chile if you don’t want your Salsa Roja too spicy!

Serve on its own with tortilla chips or use it as a topping for your favourite dishes. Salsa Roja is often served together with Salsa Verde and Guacamole as the standard condiments with a Mexican meal.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © 2016 fatgayvegan.com

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