Potato and huitlacoche gorditas with charred tomatillo salsa and seared panela cheese

Instructions

1. 1

   1. Place the potatoes in a small saucepan with enough water to cover them and add 3 g salt. Cook over medium heat for 12 to 15 minutes, until tender. Drain and lightly mash them for a rustic texture.

2. 2

   2. While the potatoes cook, heat 15 ml vegetable oil in a skillet over medium heat. Add 70 g white onion and 3 g garlic, and sauté for 2 to 3 minutes until softened. Add the huitlacoche, fresh epazote, and 1 g salt. Cook for 6 to 8 minutes, stirring occasionally, until fragrant and the moisture reduces. Mix with the mashed potatoes and set the filling aside.

3. 3

   3. For the salsa, heat a griddle, cast-iron skillet, or sheet pan. If using the oven, preheat it to 425°F / 220°C. Char the tomatillos, serrano chile, 70 g white onion, and 6 g garlic for 10 to 12 minutes, turning as needed, until blistered and softened.

4. 4

   4. Blend the charred tomatillos, serrano chile, charred onion, charred garlic, 10 g fresh cilantro, lime juice, and 2 g salt until you get a slightly rustic salsa. Taste and adjust the salt if needed.

5. 5

   5. In a large bowl, mix the masa harina with 2 g salt. Gradually add the warm water and knead for 3 to 4 minutes until you have a soft, moist, pliable dough that does not stick to your hands. Divide into 8 equal portions.

6. 6

   6. Shape each portion into a ball, flatten into a disk about 4 inches wide, place a generous spoonful of the potato and huitlacoche filling in the center, seal carefully, and flatten again into thick gorditas about 1/2 inch thick.

7. 7

   7. Cook the gorditas on a hot griddle over medium heat for 4 to 5 minutes per side, until cooked through and lightly spotted brown. Remove and let them rest for 2 minutes. Then, using a small knife, cut a slit in the side of each gordita without slicing all the way through.

8. 8

   8. Heat 15 ml vegetable oil on the griddle or skillet and sear the panela cheese slices for 1 to 2 minutes per side, until lightly golden outside but still tender inside.

9. 9

   9. Add the remaining 15 ml vegetable oil to the griddle or skillet and cook the gorditas again for 1 to 2 minutes per side to give them a crispier surface.

10. 10

    10. Fill or top each gordita with a piece of seared panela cheese, spoon over the charred tomatillo salsa, and finish with the remaining fresh cilantro. Serve immediately.