-
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.
-
5
Divide into 16 little balls and flatten to make thick tortillas about 3 inches in diameter.
-
6
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.
-
7
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.
-
8
Cover with a cloth to keep warm.
-
9
FOR SAUCE: Place chiles, onions, and water in a blender and blend until completely smooth.
-
10
Add salt to taste and mix thoroughly.
-
11
Heat the oil in a small saucepan and fry the sauce over medium heat, stirring ocasionally for 3 to 4 minutes until slightly thickened.
-
12
Use hot.
-
13
TO SERVE: Reheat the gorditas on a hot comal or cast-iron griddle.
-
14
Spread 1 tablespoon of sauce on the pinched side of each, sprinkle with 1 teaspoon of onion, and some crumbled cheese.
-
15
Put the gorditas on a platter and serve immediately.
