![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2024\/05\/429567866_382848971165481_5722893652756891420_n.jpg\")
<\/p>\n<\/p>\n
3 Tbsp avocado oil or cooking oil of your choice<\/p>\n
8 potatoes, peeled and diced<\/p>\n
1 tsp pepper<\/p>\n
1 tsp garlic salt<\/p>\n
9 oz pork chorizo<\/p>\n
1\/2 white onion, diced<\/p>\n
3 cups Maseca corn flour<\/p>\n
1\/2 tsp salt<\/p>\n
2 1\/2 cups warm water (or more as needed)<\/p>\n
Avocado jalape\u00f1o crema<\/p>\n
Mexican crema<\/p>\n
Salsa<\/p>\n
Grated queso fresco<\/p>\n
<\/p>\n
<\/p>\n
Cook the Potatoes<\/strong>: Heat the avocado oil in a large skillet over medium heat. Add the diced potatoes and cook until they start to soften, about 10-12 minutes. Season with pepper and garlic salt.<\/p>\n Add the Chorizo and Onion<\/strong>: Push the potatoes to one side of the skillet and add the chorizo. Cook the chorizo, breaking it up with a spoon, until it starts to brown, about 5 minutes. Add the diced onion and cook until the onion is translucent and the chorizo is fully cooked, about another 5-7 minutes.<\/p>\n Combine<\/strong>: Mix the potatoes with the chorizo and onion mixture until well combined. Continue to cook until the potatoes are fully tender and have absorbed some of the chorizo flavor, about 5 more minutes. Remove from heat and set aside.<\/p>\n Prepare the Dough<\/strong>: In a large bowl, combine the Maseca corn flour and salt. Gradually add the warm water, mixing with your hands, until a dough forms. The dough should be moist but not sticky. Add more water if needed.<\/p>\n Form the Gorditas<\/strong>: Divide the dough into 10-12 equal portions. Roll each portion into a ball, then flatten into a disk about 1\/2 inch thick.<\/p>\n Cook the Gorditas<\/strong>: Heat a large skillet or griddle over medium heat. Cook the gorditas for about 3-4 minutes on each side, until they develop a slight crust and are cooked through. You can press down gently on them with a spatula to ensure even cooking.<\/p>\n Split the Gorditas<\/strong>: Once cooked, let the gorditas cool slightly. Use a knife to carefully split them open, creating a pocket for the filling.<\/p>\n Fill the Gorditas<\/strong>: Fill each gordita with the papas con chorizo mixture.<\/p>\n Add Toppings<\/strong>: Top with avocado jalape\u00f1o crema, Mexican crema, salsa, and grated queso fresco.<\/p>\n Serve<\/strong>: Serve the gorditas warm and enjoy!<\/p>\n Feel free to adjust the seasonings and toppings to your liking. Enjoy your delicious Mexican Papas con Chorizo Gorditas!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For Papas con Chorizo 3 Tbsp avocado oil or cooking oil of your choice 8 potatoes, peeled and diced 1 tsp pepper 1 tsp garlic salt 9 oz pork chorizo 1\/2 white onion, diced For Gorditas 3 cups Maseca corn flour 1\/2 tsp salt 2 1\/2 cups warm water (or more as needed) For […]<\/p>\n","protected":false},"author":1,"featured_media":5259,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5257","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tFor Gorditas<\/h4>\n
To Assemble<\/h4>\n