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Title: Gorditas De Flores De Jamaica * PART 2
Categories: Chilies, Herbs, Potatoes, Flowers
Yield: 8 servings

DIRECTIONS CONTINUE

Heat a large cast-iron skillet or griddle over medium and cook the
gordita until the center puffs slightly and the gordita is browned in
spots, 3 to 4 minutes per side. Repeat with the remaining gorditas.
Let sit 10 minutes to cool slightly before you split them.

Insert a sharp paring knife into the edge of the warm gordita. Cut a
pocket into the gordita, leaving it intact on the other side (similar
to a pita bread) to prevent the filling from leaking out. Repeat with
the remaining gorditas.

Stuff the gorditas with a few tablespoons of beans spread evenly over
the interior. Layer with 1/3 cup of the guiso de jamaica. Top with
lettuce, onion, cilantro, crema and queso.

By: Rick A. Martínez

Yield: 8 gorditas

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

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