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Gorditas con Requesón y Epazote
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Gorditas con Requesón y Epazote
Gorditas con Requesón y Epazote is a traditional Mexican dish featuring small, stuffed cornmeal pockets filled with a delicious blend of requesón, epazote, and spices. These tender treats can be enjoyed as a snack or as a side dish for a variety of meals. To prepare the gorditas, you will need to make a simple dough using masa harina, warm water, and a pinch of salt. The filling is then carefully placed inside the dough and sealed before being cooked on a griddle or comal until golden brown and crispy. Serve with your favorite toppings, such as salsa, shredded cheese, and sour cream.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy
Ingredients
2 cups
Masa Harina
0 Calories
1 cup
Warm Water
0 Calories
1/4 teaspoon
Salt
0 Calories
1 cup
Requesón
0 Calories
1/4 cup
Epazote
0 Calories
1 tablespoon
Vegetable Oil
0 Calories
1/2 cup
Queso Fresco
0 Calories
Step-by-Step Instructions
1
In a large bowl, combine the masa harina and salt. Gradually add the warm water, stirring with a fork until the dough comes together. Knead the dough for 5-7 minutes until it is smooth and pliable. Cover with plastic wrap and let rest for 30 minutes.
2
In a separate bowl, combine the requesón and epazote. Mix well until the epazote is evenly distributed.
3
Divide the dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly into a disk shape. Place a tablespoon of the requesón mixture in the center of each disk. Fold the dough over the filling and press the edges together to seal. Use a fork to crimp the edges and create a decorative border.
4
Heat a large griddle or comal over medium heat. Cook the gorditas for 2-3 minutes on each side, until they are golden brown and crispy. Brush with a little vegetable oil to prevent sticking.
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Where cooking meets life and technology.
© 2025 Cooklaif