Frontera gorditas from The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes from Texas-Mexico Border Kitchens (page 144) by Sylvia Casares and Dotty Griffith

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 vegetable shortening for lard.

  • mjes on August 14, 2021

    This is a standard recipe except for the use of chicken stock rather than water. I used refried beans and scrambled eggs as the filling with a bit of pico de gallo. This is a very good recipe but I need to try it with other fillings before making a final judgment.

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