Gorditas con camarones: Delicious shrimp-stuffed tortillas

Ingredients for Gorditas con camarones

• 175 g instant corn masa flour (such as Maseca)

• 75 ml lard, melted, or vegetable oil, divided

• 10 g kosher salt, divided, plus more

• 4 guajillo or dried New Mexico chillies, stems and seeds removed

• 2 morita chillies, stems removed, or 2 canned chipotle chillies in adobo

• 5 ml ground coriander or cumin

• 675 g medium prawns, peeled, deveined

• 4 garlic cloves, thinly sliced

• 2 sprigs thyme

• 15 ml apple cider vinegar

• 5 ml agave syrup or honey

• 45 g unsalted butter, cut into pieces

• sliced onion

• sliced avocado

• coriander leaves with tender stems

• lime wedges (for serving)

How to make Gorditas con camarones

1. Stir together the masa, 15 g lard, 1 tsp salt, and 240 ml water in a medium bowl until a soft and slightly sticky dough forms. If the dough is dry, mix in an additional 15 ml water. Cover and let sit for at least 30 minutes and up to 3 hours.

2. Meanwhile, bring the guajillo chiles, morita chiles, coriander, and 360 ml water to a boil in a small saucepan. Cover, remove from heat, and let sit for 30 minutes, stirring occasionally, to allow the chiles to soften. Transfer to a blender and purée until smooth; set aside.

3. Place the oven rack in the lowest position and preheat the oven to 260°C (fan oven). Brush a rimmed baking tray with 30 g lard.

4. Divide the dough into 4 pieces and form each piece into a ball. Set the balls on a work surface and cover with a damp kitchen towel.

5. Place 1 ball between 2 sheets of parchment paper. Using a small frying pan or saucepan, gently press the ball into a disk approximately 13 cm in diameter. Carefully peel away the parchment and place the disk on the prepared baking tray. Repeat with the remaining balls.

6. Bake the gorditas until the outer edges are lightly golden, about 10–12 minutes. Turn them over and bake until golden brown and crisp, another 10–12 minutes. Transfer to plates and let cool for 10 minutes. Using a paring knife, insert it into the side of each gordita and carefully cut open along one side, keeping the other side intact.

7. Heat the remaining 30 g lard in a large frying pan over high heat. Cook the shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer the shrimp to a medium bowl.

8. Reduce the heat to medium and add the garlic to the same frying pan. Cook, tossing often, until beginning to brown, about 1 minute. Add the thyme sprigs, vinegar, agave syrup, 1½ tsp salt, and the reserved chile purée. Cook, stirring occasionally, until the mixture is brick red and thickened to a sauce consistency, about 6–8 minutes.

9. Add the shrimp and any juices back to the frying pan and cook for an additional 1 minute. Remove from heat, add the butter, and stir constantly until melted and the sauce is glossy. Season with more salt if needed, then remove and discard the thyme.

10. Fill the gorditas with the shrimp mixture, onion, avocado, and cilantro. Serve with lime wedges for squeezing over the top.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.