Easier to make than tortillas or tamales, they walk the line between appetizer and main course.
Making Vegan Bean and Cheese Gorditas doesn’t require the delicate touch of pressing tortillas. And it all starts with masa. I know the word “masa” means dough, particularly corn dough, but it might as well be short for “miracle,” because the process of producing this staple of Mexican cooking is pure alchemy.
Tortillas and tamales might be the best known to us Americans, but the list goes on to include sopes, pupusas, tlacoyas, tlayudas and so many more. Gorditas, whose name charmingly translates to “little fat ones” because of their squatter shape, can be patted out, griddled, split open and stuffed with a filling . I got the recipe from author Dora Stone, one of the collaborators on my latest book,Stone told me that in her hometown of Ciudad Acuña, a famous gordita cart outside the local hospital offers many vegan options, including refried beans, potatoes in salsa verde, potatoes and poblano peppers, and nopales in a guajillo salsa.
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