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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers. | 2. Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side. | 3. Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing. | 4. Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes. | 5. Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white corn	1			908.3958	184.815	23.4441	11.7967
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chorizo sausage	8	ounces		1031.94	4.2185	54.6588	86.7964
poblano pepper	2		roasted peeled sliced	-	-	-	-
garlic clove	1			-	-	-	-
tomato	1	halved	diced	-	-	-	-
onion	1/2		sliced	32.0	7.472	0.88	0.08
bean			refried	-	-	-	-
lettuce			shredded	-	-	-	-
tomato			sliced	-	-	-	-
queso fresco				-	-	-	-

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