Gorditas
Traditional Mexican corn cups made with creamed corn, cornmeal and cheese, baked until crispy and stuffed with your choice of fillings like chicken, beans, lettuce and fresh toppings.
Ingredients
- •1 can 8.25-ounce can creamed corn
- •½ teaspoon salt
- •⅔ cup cornmeal
- •1 tablespoon unsalted butter
- •½ cup queso añejo (or Jack cheese)
- •1 cup Shredded rotisserie chicken (or cooked pork)
- •1 cup beans
- •1 cup shredded lettuce
- •½ cup extra cheese
- •½ cup chopped tomatoes
- •¼ cup sliced radish
- •½ cup sour cream
- •½ cup guacamole
Cooking Instructions
- 1.
1. Preheat oven to 400°F.
5 min
- 2.
2. In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
5 min
- 3.
3. Add the butter and cheese, stirring to combine. Remove from heat.
2 min
- 4.
4. Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.
5 min
- 5.
5. Bake until crisp, 20 to 25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin.
25 min
- 6.
6. Stuff them with the fillings of your choice and serve.
5 min
