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Mexican Gorditas de Frijol | Street Food Pockets
(0)
35 min
Quick
Gurkerl Küche
Authentische mexikanische Streetfood-Spezialität: Dicke, fluffig-knusprige Maistaschen frisch aus der Pfanne, gefüllt mit cremig gewürzten Frijoles Refritos, frischen Paradeisern, cremigem Sauerrahm und pikantem Feta.
Ingredients
Preparation method
Preparing & Resting the Masa Dough
Mix the fine corn flour with a pinch of salt in a bowl. Gradually work in approx. 280–300 ml of lukewarm water and knead with your hands into a smooth, non-sticky dough. Cover the dough and let it rest for 10 minutes.
Divide the dough into 8 equal portions, shape into balls, and flatten with the palms of your hands into round flatbreads about 1 cm thick.
Cooking Aromatic Frijoles Refritos
Finely chop the onion and fresh garlic. Heat half of the sunflower oil in a pan and sauté both until translucent.
Chef's tip
To get the ideal consistency for the masa dough: if it cracks at the edges, simply knead in another 1-2 tablespoons of lukewarm water.
If you like it spicier, you can refine the frijoles with finely chopped jalapeño or a pinch of smoked chili powder.
35 min
Quick
