| Ingredients | Image |
For the gorditas 8 ¼ oz can of creamed corn ½ tsp salt 1 tbsp unsalted butter ½ cup añejo or jack cheese Filling: Shredded chicken, or pork; beans, shredded lettuce, extra cheese, chopped tomatoes, sliced radish, sour cream, guacamole |
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1
Preheat oven to 400°F.
2
In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
3
Add the butter and cheese, stirring to combine. Remove from heat.
4
Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.
5
Bake until crisp, 20 to 25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin.
6
Stuff them with the fillings of your choice and serve.
Ingredients
For the gorditas
8 ¼ oz can of creamed corn
½ tsp salt
1 tbsp unsalted butter
½ cup añejo or jack cheese
Filling:
Shredded chicken, or pork; beans, shredded lettuce, extra cheese, chopped tomatoes, sliced radish, sour cream, guacamole