Gorditas Encarceladas by Tia Vicky

Tia Vicky's "gorditas encarceladas", which means “jailed gorditas,” because the cheese and chile are "jailed" in the masa, dough. These gorditas are typical to San Luis Potosí.

📝 Ingredients

• 2 lbs. masa harina (cornmeal)
• 1/2 lb. Oaxaca (Chihuahua, cotija or panela cheese)
• 4 ancho chiles
• 6 cups water (plus 1/2 cup if needed)
• 1 tsp. salt

👨‍🍳 Instructions

1. 1PREPARING THE GORDITA DOUGH
2. 2Place your cornmeal in a large mixing bowl.
3. 3Add the 6 cups of water.
4. 4Knead with your hands to incorporate the water.
5. 5If the dough is too dry, add a few tablespoons of water at a time until the dough has the correct consistency. It should be slightly moist but not sticky.
6. 6PREPARING THE FILLING
7. 7Break up the cheese first.
8. 8Break open the ancho chiles and remove the seeds and veins.
9. 9Soak the chiles in hot water for 15 to 20 minutes until they have reconstituted and softened.
10. 10Use a food processor or blender to combine the ancho chile and cheese until you have a coarse paste. Don't overmix. It should have some texture.
11. 11FORMING THE GORDITAS
12. 12Form a palm-sized ball of masa, dough.
13. 13Make an indentation in the center of the ball.
14. 14Fill the indentation with about 1 1/2 tablespoons of the chile cheese paste.
15. 15Fold the edges of the dough over the filling and then press the ball to form the gordita.
16. 16COOKING
17. 17In a dry pan over medium-high heat cook them on each side for about 5 minutes. Cook until golden brown.
18. 18With a sharp knife carefully split it gordita open. When the gorditas have cooled just slightly to the touch carefully split each one open with a sharp knife.
19. 19Fill your gordita with your favorite guisado. We used potato and chorizo. They would also be great with some frijoles de la olla.
20. 20SERVING
21. 21Serve stuffed with your favorite guisado and topped with your favorite salsa.