Gorditas de Huevos with Salsa Verde

Ingredients

• 2 cups (240g) masa harina (cornmeal) 2 cups (240g) masa harina (cornmeal)
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• 4 large eggs 4 large eggs
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• Salsa Verde: Salsa Verde:
• 6 tomatillos, husked and rinsed 6 tomatillos, husked and rinsed
• 1 jalapeno pepper 1 jalapeno pepper
• 1 small onion, quartered 1 small onion, quartered
• 2 cloves garlic 2 cloves garlic
• 1 cup (25g) fresh cilantro leaves 1 cup (25g) fresh cilantro leaves
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 9g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the masa harina, warm water, and salt. Mix until a soft dough forms. Cover the bowl with a damp cloth and let it rest for 15 minutes.
2. 2.
   In a separate bowl, whisk the eggs until well beaten. Set aside.
3. 3.
   Heat the vegetable oil in a skillet over medium heat. Add the chopped onion, jalapeno pepper, and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the beaten eggs to the skillet and cook, stirring occasionally, until they are scrambled and cooked through. Season with cumin, dried oregano, salt, and pepper. Remove from heat and set aside.
5. 5.
   To make the Salsa Verde, place the tomatillos, jalapeno pepper, quartered onion, and garlic cloves in a blender or food processor. Blend until smooth. Add the cilantro, lime juice, and salt. Blend again until well combined. Transfer the salsa to a bowl.
6. 6.
   Divide the dough into 8 equal portions and shape each portion into a ball. Flatten each ball into a disk, about 1/4 inch thick.
7. 7.
   Heat a griddle or skillet over medium-high heat. Brush the surface with vegetable oil. Cook the gorditas for about 2-3 minutes on each side, until they are golden brown and cooked through.
8. 8.
   Once cooked, carefully slice open each gordita and fill it with a generous amount of scrambled eggs. Top with Salsa Verde and serve hot.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina specifically made for tortillas or gorditas, as regular cornmeal will not yield the same results.
• Tomatillos — Choose tomatillos that are firm and bright green. Remove the husks and rinse them thoroughly before using.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno pepper when making the Salsa Verde.
• If you prefer a milder flavor, remove the seeds and membranes from the jalapeno pepper before adding it to the scrambled eggs.
• Serve the gorditas with a side of refried beans and avocado slices for a complete meal.
• If you don't have a griddle or skillet, you can also cook the gorditas on a stovetop comal or a non-stick pan.
• Leftover gorditas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or skillet before serving.

Serving advice

Serve the Gorditas de Huevos hot, allowing the flavors to shine. Garnish with additional chopped cilantro and a squeeze of lime juice for an extra burst of freshness.

Presentation advice

Arrange the Gorditas de Huevos on a platter, showcasing their golden brown exterior. Drizzle the Salsa Verde over the top, allowing it to cascade down the sides of the gorditas. Sprinkle some chopped cilantro on top for a pop of color.