Gorditas De Chile Colorado ( Vegetarian)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 ounces ancho chilies, toasted, with stems, seeds, and veins removed
• 8 ounces prepared corn tortilla masa harina flour (dough for corn tortillas)
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 ounces ancho chilies, toasted, with stems, seeds and veins removed
• 1 small onion, chopped
• 1 cup water
• 2 teaspoons vegetable oil
• 1/2 teaspoon salt
• 1 small onion, minced
• 1/2 cup queso panela farmer cheese (low fat cheese)

Recipe

• 1 for gorditas:
• 2 cook the chiles in boiling water to cover until very soft, approximately 5 minutes.
• 3 strain and grind the chiles in a molcajete or mortar to make a smooth paste.
• 4 mix together the tortilla masa, flour, salt and chile paste until uniform in texture and color. divide into 16 little balls and flatten to make thick tortillas about 3 inches in diameter.
• 5 cook the tortillas on a comal or a cast-iron griddle over low heat, a few at a time, for approximately 2 minutes a side, or until flecked with dark patches.
• 6 as soon as possible after removing from the pan, place a tortilla with the telita, or second side that was toasted, facing up, and pinch up the edge to form a ridge about 1/4 inch deep. cover with a cloth to keep warm.
• 7 for sauce: place chiles, onions, and water in a blender and blend until completely smooth. add salt to taste and mix thoroughly.
• 8 heat the oil in a small saucepan and fry the sauce over medium heat, stirring ocasionally for 3 to 4 minutes until slightly thickened. use hot.
• 9 to serve: reheat the gorditas on a hot comal or cast-iron griddle. spread 1 tablespoon of sauce on the pinched side of each, sprinkle with 1 teaspoon of onion, and some crumbled cheese.
• 10 put the gorditas on a platter and serve immediately.