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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the avocado leaf by holding them over a hot burner with tongs and turning until toasty. | 2. Puree beans and avocado leaf with enough liquid from the beans to make a smooth puree. | 3. Add puree to the masa and add salt to taste.Mix well.It should be thick enough to form in you hand but still wet and pliable. | 4. Form the dough into 24 balls.Using a tortilla press lined with wax paper or plastic press the balls into disks about 1/8 inch thick and 4 inches diameter. | 5. Pour oil 1/2 inch deep in a deep frying pan and heat over medium high(oil should be about 375 f). | 6. Carefully fry one gordita into the hot oil and using a spoon,bathe the top of the gordita with hot oil.The gordita should begin to puff.After 30 seconds,flip the gordita and fry for 15-20 seconds more.remove to a paper towel lined plate and keep warm. | 7. Repeat with the remaining dough.Do not fry too many gorditas at once about 2 or 3 at a time is enough. | 8. Serve topped with salsa negra,thinly sliced radishes,crumbled cheese,and pickled red onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1	cup	cooked	661.54	120.9784	41.903999999999996	2.7548
avocado leaf	2			-	-	-	-
tortilla	2	cups		259.7	38.024	14.014000000000001	4.998
salt				-	-	-	-
oil				-	-	-	-
salsa	2	cups		150.8	34.528	7.904	0.884
queso anejo	1	cup		492.36	6.1116	28.3008	39.5736
radish	6		sliced	111.36	23.664	4.7328	0.696
red onion	1	cup	pickled	-	-	-	-

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