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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Filling (chilorio): cook pork with water and salt, 1 1/2 hours or until tender. | 2. Cool and shred. | 3. In blender or food processor make salsa with chiles, oregano, cumin, parsley and garlic. | 4. Add to meat and bring to boil; reduce heat and simmer until sauce thickens. | 5. Gorditas: Prepare masa as indicated on package; mix with pinch of salt. | 6. Form masa into gorditas (1/2" thick tortillas). | 7. Cook in comal or skillet until lightly golden. | 8. Slice each gordita into halves without separating them. | 9. Spread with beans and fill with chilorio and diced onion. | 10. Serve warm and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
masa dough	2			-	-	-	-
pinto bean	2	cups	mashed	-	-	-	-
red onion	1/2		diced	-	-	-	-
pork	2			3411.072	0.0	126.1915	318.155
salt				-	-	-	-
ancho chilies	3		seeded blanched	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
garlic	6	cloves		26.82	5.9508	1.1448	0.09

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.