Cuban-style Stuffed Corn Cakes

Ingredients

In this Cuban adaptation of Gorditas Zacatecanas, we incorporate Cuban flavors and ingredients to create a unique fusion dish. The original Mexican gorditas are typically filled with ingredients like cheese, beans, and meat, while the Cuban version features a filling of seasoned ground beef, black beans, and plantains. Additionally, the traditional Mexican salsa is replaced with a zesty tomato salsa, adding a tangy kick to the dish. We alse have the original recipe for Gorditas Zacatecanas, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 cup (235ml) water 1 cup (235ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (170g) cooked black beans 1 cup (170g) cooked black beans
• 1 ripe plantain, diced 1 ripe plantain, diced
• 1 cup (240ml) tomato salsa 1 cup (240ml) tomato salsa
• 1 avocado, sliced 1 avocado, sliced

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 24g, 7g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 28g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, flour, baking powder, salt, cumin, paprika, and cayenne pepper.
2. 2.
   Gradually add water and vegetable oil to the dry ingredients, mixing until a dough forms. Knead the dough for a few minutes until smooth.
3. 3.
   Divide the dough into small balls and flatten them into thick discs.
4. 4.
   Heat a skillet over medium heat and cook the corn cakes for about 3 minutes on each side, until golden brown. Set aside.
5. 5.
   In a separate skillet, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent.
6. 6.
   Add cumin, oregano, salt, and black pepper to the beef mixture. Stir in the black beans and diced plantain. Cook for an additional 5 minutes.
7. 7.
   To assemble, slice the corn cakes in half and spoon the beef mixture onto the bottom half. Top with tomato salsa and avocado slices. Place the other half of the corn cake on top.
8. 8.
   Serve warm and enjoy!

Treat your ingredients with care...

• Plantain — Make sure the plantain is ripe but still firm for the best texture in the filling.

Tips & Tricks

• If you prefer a spicier version, add some chopped jalapenos or hot sauce to the beef filling.
• You can also experiment with different fillings such as shredded chicken or roasted vegetables.
• Serve these corn cakes as a main dish with a side of rice and beans for a complete Cuban meal.

Serving advice

Serve the Cuban-style stuffed corn cakes warm, allowing the flavors to meld together. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of freshness.

Presentation advice

Arrange the stuffed corn cakes on a platter, showcasing their golden brown color and the vibrant colors of the filling. Place a small bowl of tomato salsa and avocado slices on the side for guests to add as desired.