Gordita de Calabaza, Epazote y Queso
Source: Emmanuel Galvan, Bolita
This recipe was demonstrated at the Foodwise Classroom on August 5, 2023.
3 ounces olive oil
12 ounces Bolita masa
2 ounces leek, sliced thin
4 ounces white onion, diced
1 ounces serrano or jalapeño pepper, fine diced
10 leaves epazote, sliced
8 ounces summer squash, assorted, grated
4 ounces melting cheese (mild cheddar, Monterrey jack, queso Oaxaca), grated or shredded
Combine 2 ounces of olive oil and the masa in a bowl. Add a generous pinch of salt. Mix to combine, about 1 minute. Form into 4 equal sized balls, set aside.
Add remaining olive oil to a saute pan on medium low heat. Once oil shimmers, add leek, onion, and pepper. Saute gently until translucent, about 4 minutes.
Add epazote and grated squash. Add 1 teaspoon of salt and cook until squash releases moisture until the pan is fairly dry, about 6-8 minutes. Set aside to cool slightly.
Hold masa ball in the palm of your hand and make a large indentation into each ball, roughly 1 inch wide. Place a large spoonful of the squash mixture into each masa ball and 1 ounce of shredded cheese.
Working slowly, stretch the masa around the filling and begin to work the masa back into a ball shape. Once you have formed the ball, with the filling inside, begin to flatten the masa to make a puck shape roughly 4” wide and ½” tall.
Heat a cast iron pan on medium heat for 8 minutes. Once hot, drizzle a bit of oil and cook the gorditas for 3-4 minutes per side, until toasty and edges feel firm to the touch. Serve with your favorite Bolita salsas and beans.