Valparaiso Zacatecas-Style Gorditas with Rajas

Preparation

In Valparaiso, these thin gorditas are filled with either a soft queso anejo enchilado from local ranchos or queso menonita, which is sold by the local mennonite community. Whichever cheese you use, make sure it will melt and has a funky flavor. The rajas and cheese are mixed with fresh epazote, which adds a beautiful herbal finish. 

*This recipe originally ran in Mexico on HexClad.mx.

1. Make the rajas. Warm a HexClad 12"/30 cm Hybrid Griddle over medium heat for 2 minutes. Add poblanos and jalapenos and char until dark green all over, about 15 minutes. Transfer to a bowl and cover with plastic wrap. Steam for 10 minutes until softened. Wipe griddle clean and set aside to make gorditas.

2. Peel, seed and stem the chiles; you may leave the seeds in for a spicier rajas. Slice the chiles into ¼ inch wide strips. 

3. In a HexClad 12"/30 cm Hybrid Fry Pan, heat the oil over medium heat. Add garlic and cook, stirring, until aromatic, about 30 seconds. Add onion and cook, stirring frequently, until softened, 3 to 5 minutes. Add chiles and cook, stirring occasionally, for 6 minutes. Add ½ cup/120 ml water and simmer until water reduces, 2 minutes. Remove from heat and stir in cheese until melted. Stir in epazote just until the leaves soften and remove from the heat. Keep warm.

4. Make the gorditas. Pour masa harina and ½ teaspoon salt into a mixing bowl and gradually pour in the water while mixing with your hands or a wooden spoon. Knead the masa for about 1 minute, then let sit for 10 minutes covered with a damp towel to let the masa fully hydrate. 

5. Divide masa into 5 even pieces and roll each into a ball. Using your hands or a tortilla press, flatten the masa into a 4 inches/100 mm round. Repeat with remaining masa and keep covered with a damp kitchen towel.

6. Heat a HexClad 12"/30 cm Hybrid Griddle over low heat and add 1 teaspoon of oil. Sear the gordita for 1 minute, then flip and cook the other side for 4 minutes. Flip again and cook the first side for 3 minutes, for a total of 8 minutes; the gordita will be browned in spots with a slight crust.  Transfer to a cutting board, cover and keep warm while cooking the remaining gorditas with oil.

7. Using a knife, slice open the hot gorditas about two-thirds of the way, creating a pocket. Using a spoon, fill gorditas with about ¼ cup of hot rajas. (If the cheese sets, reheat the mixture until melted, adding ¼ cup water if the mixture is too dry). Serve hot.