MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gorditas De Flores De Jamaica * PART 1
Categories: Chilies, Herbs, Potatoes, Flowers
Yield: 8 servings

MMMMM--------------------------FILLING-------------------------------
2 Ancho chilies; stemmed,
- seeded
1 Guajillo chile; stemmed,
- seeded
2 Cascabel or chilies de Arbol
- stemmed, seeded
1 ts Dried Mexican oregano
1/2 ts Coriander seeds
1/2 ts Cumin seeds
1 Bay leaf
1/2 ts Black peppercorns
4 ts Kosher salt
3 c (90 g) dried flor de jamaica
- (hibiscus flowers); picked
- through
1 (3") stick canela (Ceylon
- cinnamon)
+=OR=+
1 (1") stick cassia cinnamon
1/4 c Extra-virgin olive oil
1 lg Sweet potato (340 g); peeled
- chopped in 1/2" pieces
1/2 md White onion; chopped
2 cl Garlic; fine grated

MMMMM--------------------------GORDITAS-------------------------------
1 3/4 lb (794 g) fresh yellow, blue,
- pink, or white fine-grind
- corn masa for tortillas
+=OR=+
2 1/2 c Masa harina
2 tb Extra-virgin olive oil
2 ts Kosher salt
1 1/2 c Refried black beans
Sliced iceberg lettuce,
- chopped onion, chopped
- cilantro, crema & crumbled
- queso fresco, to serve

* Spicy Hibiscus-Stuffed Gorditas

PREPARE THE FILLING: Combine the chilies, oregano, coriander, cumin,
bay leaf, peppercorns, salt and 2 cups water in a medium saucepan.
Bring to a boil over high heat, cover and reduce to a simmer. Cook
until chilies are very tender, about 15 minutes. Transfer to a
blender and purée until completely smooth. Set aside until ready to
use.

Meanwhile, fill a large pot with water and add the flor de jamaica.
Vigorously stir for about 30 seconds to clean the flowers. Using a
mesh strainer, lift the flowers out of the pot and discard the sandy
water. Repeat with fresh water until you don’t feel any more sand at
the bottom of the pot. Return jamaica to pot and add 4 cups water and
canela. Bring to a boil over high heat, cover, reduce to a simmer and
continue cooking until the jamaica are very tender, about 10 minutes.
Strain through a fine mesh sieve and save the liquid (concentrated
hibiscus tea) for cocktails or agua fresca. Transfer cooked jamaica
back to the pot and rinse with cold water, jostling to thoroughly
clean. Drain and discard water; squeeze out excess water.

Heat oil in a large skillet over medium-high and cook jamaica, tossing
occasionally, until steam has subsided and any liquid in the pan has
evaporated, about 5 minutes. Add sweet potato, onion and garlic, and
cook, tossing occasionally, until edges of the jamaica are reddish
brown and the onion is very tender, about 10 minutes more. Add chile
purée and bring to a boil, cover, reduce to a simmer and continue to
cook, stirring occasionally, until the sweet potato is cooked through
and the salsa has reduced and is slightly thickened, 25 to 30
minutes. Taste and add salt, if necessary.

PREPARE THE GORDITAS: In a large bowl, knead the fresh masa, oil, salt
and 1 tablespoon warm water until well incorporated and the mixture is
soft and pliable but doesn’t stick to your hands, about 4 minutes. If
the mixture is dry, crumbly or sticks to your hands, add a tablespoon
or two of warm water and continue to mix. Cover and let sit for 30
minutes to rest.

Divide the dough into 8 balls (about 98 grams each), keeping them
covered with a damp towel.

Cut and remove the zip-top from a 1 gallon freezer bag. Cut the sides
of the bag, so that you have 2 square pieces of plastic. If you’re
using a tortilla press, trim the sides of the bag to fit the flat
surface of the press. Line the press with the cut plastic (or use a
smooth, flat-bottomed skillet), and working with 1 ball at a time,
press each portion of masa into a 5" round about 1/3" thick.
Carefully peel off the plastic and transfer the disk to a
parchment-lined baking sheet.

CONTINUED IN PART TWO

By: Rick A. Martínez

Yield: 8 gorditas

RECIPE FROM: https://cooking.nytimes.com

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