What we need:
for the gorditas:
250g fine cornmeal or masa harina
salt
1 teaspoon of baking powder
350 ml of hot water
plain flour for dusting
for the salsa:
1 apple
3 large tomatoes
2 spring onions
1 red chilli
coriander ( I used parsley)
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 lime
salt and pepper
to serve:
100 gr Don Francisco Mexican cheese or feta ( which is similar)
1 fresh red chilli
1 lime
What we have to do:
1. Put cornmeal and salt into a large bowl and make a well in the centre. Mix the baking powder into the hot water and pour into the well. Mix the cornmeal into the water and use your hands to knead it. Make about 8 balls and use your hands to shape into round and flat gordita. Dust with flour and put on oiled tray until you make your salsa.
2. For salsa, chop deseeded apple, tomatoes and spring onions, and finely slice the chilli. Put them into a bowl. Add corriander. Put pumpkin and sunflower seeds into a hot pan and some olive oil and toast them for a few minutes. Put the seeds into the salsa. Add oil, salt and pepper.
3. Put the pan back on the heat, add oil and cook the gorditas for about 2-3 minutes on each side.
4. Serve the gorditas warm out of the pan with a tablespoon of salsa, a little hunk of cheese and a couple leaves of corriander and a few slices of chilli. If you fancy add a squeeze of lime.
