Little Fat Girls
Last night at La Providencia, Paco made gorditas, a wonderful treat that I’d never had before. Translated, a gordita is a “little fat girl.” That seems kind of prophetic, and perfect. Cute, chubby, round and firm and fully packed with goodness. Sometimes I eat something that is so good I just want to eat it again as soon as possible. Before I even took the first bite, I knew that was going to happen with the little fat girls, so I got Paco to tell me how to make them. I do a lot of cooking with masa flour, so I figured I could probably make it happen. They are fairly easy to make and a real treat. I stuffed them with refried beans and tofu cashew cheese. You could use anything that appeals to you. We just had these for lunch and Fred is a happy hombre.
Well, this couldn’t be easier. I really cheat here and use canned ones. Just make absolutely sure you get the vegetarian version. Of course, I do my own spin on them, as follows:
1-15 Oz cans refried beans. I like Amy’s
1/2 large yellow sweet onion
2 cloves garlic. I really do prefer fresh, but you can buy it in a little jar, already chopped.
1 small jalapeño, seeds removed and chopped
2 T olive oil
1/4 teas hickory smoked salt
1 T adobo seasoning, or chili powder
1 T smoked vinegar
You can buy the smoked salt and vinegar at blvd if you live in Nashville. You can use regular salt and cider vinegar in a pinch
Chop the onion and add to hot olive oil. Sauté about 5 minutes over medium heat, then add the garlic and jalapeño and continue to cook for another 5 minutes.
Add the adobo and salt and cook until it starts to stick to the pan
De-glaze pan with the vinegar and cook low heat for a few minutes.
Add the beans and stir
CASHEW AND TOFU CHEESE
This makes a pretty big batch. You’ll have some left over to be creative with.
I got this idea from my dear friend, Edward Tomlin, and I use it so much. Great for anything that needs cheese. Creamy and delish. I also use this on my pizzas.
In food processor blend
1/2 cup raw cashews
1T lemon juice
2 T olive oil
2 cloves fresh or roasted garlic
When these ingredients are all blended and nuts are well chopped add and blend well
1 package firm tofu, drained and crumbled. My favorite is Mori Nu (12.3 oz.) if you are using tofu packed in water place it between paper towels and press out the water.
1 1/2 tea dried basil
1 tea salt.
Taste and see if you’d like more salt.
And the GORDITAS. This makes 4, which is a nice portion for 2 people. You can double this recipe.
1 cup Maseca masa flour
1 cup warm vegetable broth. I always use vegetable broth in my masa cooking. It is traditional to just use warm water, but I like the added flavor.
1 teas baking powder
2 T olive oil
Mix the baking powder with the flour and add the broth and oil and mix well. Now it is ready to knead a little bit. It needs to be kind of like play dough, not too wet but not too dry. It should hold together well and not be sticky. You may need to add a bit more masa, or liquid. Probably a bit more masa.
Separate this dough into 4 balls, which you form into patties, about 1/2 inch thick.
Start them cooking in a hot skillet, with no oil. About 3 minutes on each side. Now take them out and add oil to the skillet–enough to almost cover the patties. When the oil is hot, put them back in and fry them, turning once. You want them to be a nice golden color; crispy but not over cooked. Drain on a paper towel and let cool enough so that you can pick them up. With a sharp serrated knife cut them about half open, like a hamburger bun. I put equal parts beans and tofu cheese in each one. Serve with greens, sliced onion, and tomato. Pickles are great with these.
And now, amigos, I think it is past time for my siesta. ¡Buen provecho!