Recipe: Gorditas with zucchini
- 3-4 tablespoons of olive oil
- 1/2 cup finely chopped onions
- 2 cups of diced zucchini
- 1/2 cup of diced roma tomatoes
- 1 teaspoon of salt
- (Optional) 1 cup of grated Jack Cheese
1. Heat 2-3 tablespoons of the olive oil in a skillet and sauté the onions for about 4 minutes over medium-high heat.
2. Add the zucchini and sauté 4 minutes longer until softened
3. Add the diced tomato and sauté for 3 minutes longer
4. Season with salt.
- 2 cups of corn flour (instant corn masa mix)
- 1 1/2 cups of warm water
1. In a large bowl, stir together the corn flour and warm water. If dough seems dry you can add a little more water. Form the dough into balls that will fit into the palm of your hand.
2. Flatten the balls on a tortilla presser: Use plastic or wax paper to flatten the balls. Press down the tortilla presser until the gordita is formed or shaped to the thickness that you desire.
3. Heat a griddle or comal over medium heat. Cook the gorditas on each side until They are cooked through once the gorditas puffs you can slice the gordita and fill the gordita with zucchini filling.
Optional: You can add grated Jack Cheese and heat for about a minute on the griddle so the cheese can melt
About La Cocina:
La Cocina is a non-profit incubator kitchen that provides affordable commercial kitchen space and technical assistance to low-income entrepreneurs who are launching and formalizing food businesses. We will be hosting our first ever Street Food Festival this Saturday, August 22nd, 2009, from 11 AM to 7 PM. Entrance is free, and the festival will feature the amazing and diverse street food of San Francisco. The festival website is www.sfstreetfoodfest.com La Cocina's website is www.lacocinasf.org.
About Norma Quinonez, Owner of Gorditas El Comal in San Francisco:
I was born in Durango, Mexico and raised in San Francisco, California since the age of one. My passion for cooking gorditas has been since I was 5 years old.
Every summer I would travel to Santiago Papasquiaro, Durango, Mexico to visit my grandmother who live in a small farm which is where I learned to cook many of the recipes. My grandmother and mother would make cheese, chorizo, bread and salsas from scratch using farm fresh ingredients. The gorditas were my favorite and I loved seeing my mother and grandmother cook gorditas on an old-fashioned comal which were filled with tasty fillings that were prepared on a daily basis. What is a comal? A comal is griddle or grill typically used for cooking foods and gorditas.
I learned from my many trips to Durango, Mexico the traditional fresh farm method of cooking which included not only using the freshest farm ingredients but also mixing the corn flour (dough) until it had the right texture and using the perfect comal which was essential in order to ensure the gorditas cooked evenly.
It is my desire to bring to the Bay Area this traditional method of home cooking and the tastes of a farm from Durango, Mexico to the Bay Area serving freshly made corn gorditas filled with a variety of fillings such as chicken, beef, beans, cheese and vegetables and much more.
Gorditas El Comal "Where exquisite flavors and aromas transport you to grandma's kitchen table."