Gorditas

I feel any day now that the taco spread (avocados, beans, cheese, chicken, etc) will turn into the “not-again” dinner that chicken was when I was growing up. Whatever dish the fillings go into — quesadillas, mega nachos, taco soup — it’s such a no-brainy strategy for my family since it’s customizable and takes practically no time at all to assemble. Last week, I was pleased to add a new one the rotation: Gorditas. All the same toppings as usual, but the cornbready “cups” were prepared in muffin tins. Pretty exciting stuff for first and second graders.

Gorditas
Adapted from our soon-to-be published Time for Dinner. (Pre-order now!!)

1 8.25-ounce can creamed corn
1/2 teaspoon salt
2/3 cup cornmeal
1 tablespoon unsalted butter
1/2 cup Jack cheese or cheddar
Any of the following fillings: cooked chicken (shredded or in small chunks), black beans, shredded lettuce, shredded cheddar, tomatoes, sour cream, avocado, lime

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. Let kids fill with whatever toppings they choose.

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8 Comments

Tina

I feel the same way about the fillings and toppings…this looks like a great new way to use them! (And deconstructable! Yay!) Question: can I make the corn muffins in advance? How far in advance? (Like, can I freeze them or will they get allmushy?)
Thanks!
Can’t wait for the book to come out!
Best,
Tina

Reply
Kate

Any thoughts on what I could sub for the creamed corn? Trying to avoid canned foods bc of bisphenol lining the cans. . .Maybe frozen corn that I cream up myself? Is the creamed corn there for taste or is it an integral component for making the shells hold together?

Reply
Berit

Thanks for adding a new twist to our Taco Night. These were easy to make and delish – especially with fresh garden tomatoes! Even my picky 3 and 5 year old ate them up (calling them Taco cupcakes helped). So…thanks!

Reply
Newsha

Omg, my family looooved these! Especially the crispy parts, mmmm. I used leftover pork carnitas as filling. It helped that my daughter helped make these “taco cupcakes.”
Thank you for so many amazing recipes my family and I love!

Reply
MarjAnn

I’m also curious about the possibility of making the cups ahead, anybody have advice or experience?

Reply