Gorditas, the Mexican brother of Salvadorian Pupusas, are pretty easy to make and can be enjoyed anytime of the day. Fillings for gorditas differ and there are definitely no set rules as to what you can use to fill these little corn pockets of joy. For this recipe I have marinated tofu in a spicy tomato sauce then sautéed with onions and peppers to create a great filling. The warm, steamy pockets get filled to the brim with the tofu filling and topped with cheese and lettuce. So simple yet so delicious
WHAT YOU NEED:
– 1 teaspoon of cumin;
-2 tablespoons of brown sugar;
-1 teaspoon of chile powder;
– ½ teaspoon of curry powder;
-1 can of El Pato Tomato Sauce;
– 1 12 oz. package of firm tofu, cubed;
– ¼ onion, thinly sliced;
– ½ red bell pepper, sliced;
– 2 cups of masa harina or prepared masa;
-crumbled cheese (optional);
-shredded lettuce (optional).
WHAT YOU DO:
In a saucepan heat tomato sauce, cumin, salt, chile powder and curry powder on medium to low heat until it reduces into a thick saucy marinade (almost by half). Let cool and toss tofu in the sauce and let marinade for at least 4 hours but up to overnight.
When ready to prepare, heat oil in large sauté pan. Sauté onions and peppers until onions are translucent. Add tofu and left over marinade and toss to coat evenly. Cook until heated through.
Meanwhile prepare masa according to package directions (I generally add a good splash of oil to the mix to add extra moisture). Separate dough into golf-ball sized balls. Using the palm of your hand or a tortilla press flatten out the dough into ¼ inchish thick discs. Heat griddle or non-stick pan on medium-high heat. Place gordita discs on griddle and cook until it begins to char. Flip and cook until a nice crust is developed and is cooked through. Take off griddle and let cool slightly.
Using a sharp knife cut a slit lengthwise into the gordita shell to split open, Fill with the tofu mixture. Top with cheese and lettuce. Savor and relish.