Mrs. Angela always knows how to captivate his followers, and this time he surprised us with a very simple but delicious recipe Just looking at it makes your mouth water. It’s about some drowned mexican gorditas in a cooked green sauce that shows how to make it step by step and that we share with you here with an approximate of the quantities that she uses, since she is not very specific in the portions.
This is because in Mexico, traditional cooks they do not use ingredients by measures, but “groping”that is to say, that one is learning to calculate proportions by sight that are used and this only happens when you cook regularly, because you understand how much more it requires to enhance the flavor. Similarly, Doña Ángela cooks in large quantities because he prepares for his whole family, but you can do less.
The benefit of this preparation is that if you have leftover chicharrón or cottage cheese stews you can use them in taquitos or quesadillas, which also taste delicious. As for the gorditas, in some places the stew is added before the gordita is fried, but in this case, Angela shows in your channel “From my ranch to your kitchen” another way that is also very common, cook the chubby first Y then fill it inyou will love them!
drowned mexican gorditas
Ingredients for the chicharrón stew:
- 400 grams of dry crackling
- 5 tomatoes
- 1 onion
- 2 tree chiles
Ingredients for cottage cheese stew:
- 500 grams of cottage cheese
- 1 peron chili
- 1/2 onion
- 6 sprigs of coriander
Ingredients for the drowned sauce and the gorditas:
- 1.5 kilos of green tomato
- 4 serrano peppers
- 1/4 onion
- 1 clove garlic
- 8 sprigs of coriander
- cumin
- dough for tortillas
- Vegetable oil
- Salt
Procedure:
1. Cook in a pot with water the green tomatoesthe serrano peppersthe onion and the Garlic for the drowned sauceLeave over high heat until softened.
2. From stuffing for the pork rindchop them tomatoesthe onion and the serrano peppers in cubes
3. Place a skillet over high heat with a splash of vegetable oil and add there tomatothe onion and the serrano peppers chopped with a handful of Saltstir and leave until dry.
4. When the liquid of the vegetables has been reduced, add the dried crackling into pieces, stir and once it softens, remove it.
5. From cottage cheese filling itches the Chile Peron in cubes, the cilantro finely and the onion in thin crescents.
6. Place a skillet over high heat with a splash of vegetable oiladd the Chile Peronthe cilantrothe onion and the curdstir for about 5 minutes and remove.
7. Pass the green tomatoesthe serrano peppersthe onion and the cooked garlic to blenderadd a dash of Watera handful of SaltA little bit of cumin and the cilantrogrind until you get a sauce.
8. Place a saucepan over high heat with a splash of vegetable oilserve there green sauce and leave until it boils.
9. In another saucepan add enough vegetable oilform the chubby taking a portion of dough for tortillas, form a sphere and flatten it with your hands until you have a kind of thicker tortilla, place it carefully in the pan with the oilleaves until it’s golden on both sides, repeat making as many gorditas as you want, remove from heat once they are ready.
10. Once they have cooled down a bit, carefully insert a knife around the edge and cut open the chubby girlfilled with curd and others with pork rind stew.
11. Serve two or three mexican chubby in a deep plate, bathe them with the green sauce cooked and enjoy!
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