Tag: main course
Gorditas
Gorditas
Gorditas are a popular Mexican street food. Gorditas are a tortilla that is thicker than a normal. The name actually translates from Spanish to “small fatty”. The dough is similar to a regular tortilla, arepa, or huaraches; except it also contains butter. Instead of pressing to a thin tortilla, it is pressed to about 1/2” thick. They are then fried until they are crispy on the outside and soft on the inside. They are then sliced open, much like pita for a gyro, and stuffed with pretty much anything you want. The ones in the picture are stuffed with chicken, avocado, cheese, chipotle peppers, and mixed greens.Stop eating Taco Bell.
Equipment
- tortilla press
Ingredients
- 1 cup masa harina flour
- 1/4 tsp salt
- 1 tbsp butter melted
- 1 cup hot water plus more
- 2 tbsp vegetable oil
Instructions
- Mix together all of the ingredients. Form into 2 dough balls.
- Place a dough ball in between wax paper on a tortilla press.
- Press down until it is just under 1/2” thick.
- Heat up the cooking oil on a griddle over medium heat. Place the gorditas on the griddle.
- Cook for 3-4 minutes a side.
- Take a sharp knife and slice in half.
Karaage Chicken
Karaage Chicken
Karaage fried chicken is one of the most popular Japanese dishes inside, as well as outside, of Japan. Unlike the fried chicken you might be used to, karaage chicken is boneless and cut into bite sized pieces. What makes this chicken special is that it’s fried twice. This helps seal in the juices, keeping the chicken moist while keeping the outside nice and crispy.
Ingredients
- 1 lb boneless skinless chicken breast or thigh cut into 2” cubes
- 1 tbsp soy sauce
- 1 tbsp sake
- 1/2 tsp mirin
- 1 tbsp ginger grated
- 1/4 cup flour
- 1/4 cup cornstarch
- vegetable oil for frying
Instructions
- Marinte the chicken in the soy sauce, sake, mirin, and ginger for 1 hour.
- Mix together the flour and cornstarch.
- Toss the chicken in the flour, making sure that it is evenly coated.
- Heat up 2” of cooking oil in a pot over medium high heat. Fry the chicken for 5 minutes until golden brown. You will have to cook the chicken in batches.
- Drain the chicken on paper towels.
- Turn up the heat on the oil a little bit. Fry the chicken for a second time for 2 more minutes. Drain the grease again.
Potato Patties with Cheese
Potato Patties with Cheese
Potato patties are eaten year round in Mexico. They consist of mashed potato, cheese, and egg mixed together into a dough. They are then formed into patties, dredged in flour and lightly fried. The potato patties are sometimes topped with more cheese, tomato sauce, or canned tuna. The potato patties I made were topped with pico de gallo and served with grilled chorizo.
Equipment
- potato masher
Ingredients
- 1 1/2 lbs potatoes peeled and cubed
- 1/2 cup queso fresco
- 1/2 cup mozzarella
- 1 large egg beaten
- salt and pepper to taste
- 1/4 cup flour
- vegetable oil for frying
Instructions
- Boil the potatoes in salted water for 10 minutes until cooked through. Drain and cool.
- Mash the potatoes with a masher.
- Mix in the cheese, egg, salt, and pepper until a firm dough forms.
- Roll into 8 uniform balls.
- Form each ball into a patty and dredged in flour.
- Heat up 1/4 cup of cooking oil in a non-stick skillet. Add in the potato patties.
- Fry for 4 minutes a side until crispy. Drain grease on paper towels.
