Puffed black bean-masa cakes with smoky chipotle (Gorditas infladas de frijol con salsa negra) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 188) by Rick Bayless

  • black beans
  • vegetable oil
  • avocado leaves
  • dried chipotle chiles
  • queso añejo
  • piloncillo sugar
  • masa
  • cooked black beans
  • EYB Comments

    Can substitute dark brown sugar or molasses for piloncillo sugar, masa harina for masa, and feta cheese or Parmesan cheese for queso añejo.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar or molasses for piloncillo sugar, masa harina for masa, and feta cheese or Parmesan cheese for queso añejo.

  • twoyolks on January 07, 2018

    These are pretty close to tortilla chips with black beans added. I didn't have enough chipotle chiles so I used a variety including chipotle, guajillo, and pasilla. The salsa wasn't particularly hot but was smoky and sweet and just a touch bitter. The gorditas were really good with some guacamole on them. I found the cheese to be superfluous.

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