WHAT YOU NEED
- 2 large poblano chiles
- 1½ cups masa harina
- 1½ cups warm water
- ¼ teaspoon salt
- 1 tablespoon olive oil, plus more for cooking
- 1 10-ounce package Cacique® Queso Fresco, crumbled
HOW TO MAKE IT
- Place the poblanos over an open gas flame on the stovetop or put them on a baking sheet under the broiler. Roast until the skin is blackened, turning once or twice, about 5 to 6 minutes. Put the roasted poblanos in a paper bag and let them sit until cool enough to handle, about 10 minutes. Remove and discard the skin, seeds and ribs. Slice the roasted chiles into narrow strips and set aside.
- Preheat the oven to 400°F and preheat a large griddle or cast-iron pan over medium-low heat. In a large bowl, mix the masa harina with the water, salt and olive oil. Combine to make a firm dough and leave to rest for 5 minutes.
- On a clean work surface, knead the dough for 2 minutes. Divide the dough into six balls. Shape each ball into a flat cake 4 inches across.
- Slick the surface of the heated griddle or cast-iron pan with a little olive oil. Lay the cakes on the surface (working in batches if necessary) and cook for 3 to 4 minutes, until the bottom is browned. Flip and cook an additional 3 to 4 minutes until the other side is brown. Lift all the browned cakes onto a baking sheet and bake for 10 minutes.
- Lay them on a serving plate and cover with a clean dish towel for 2 to 3 minutes (the steam will soften the exterior slightly and also let them cool so you can handle them). Using a small paring knife, cut a pocket into each cake, working the knife to the edges so you can stuff the cake with filling.
- Fill the gorditas with the poblano strips and a generous amount of the crumbled queso fresco. Serve at once.