Gorditas
Serves 6 | 15 minutes active time | 45 minutes total
This customizable dinner is made to be deconstructed. Set out the fillings, and let the kids assemble their own at the table.
- 1 8.25-ounce can creamed corn
- 1/2 teaspoon salt
- 2/3 cup cornmeal
- 1 tablespoon unsalted butter
- 1/2 cup queso añejo (or Jack cheese)
- Fillings of your choice: Shredded rotisserie chicken (or cooked pork), beans, shredded lettuce, extra cheese, chopped tomatoes, sliced radish, sour cream, guacamole
- Preheat oven to 400° F.
- In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
- Add the butter and cheese, stirring to combine. Remove from heat.
- Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.
- Bake until crisp, 20 to 25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin.
- Stuff them with the fillings of your choice and serve.
