MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gorditas De Flores De Jamaica * PART 1 Categories: Chilies, Herbs, Potatoes, Flowers Yield: 8 servings MMMMM--------------------------FILLING------------------------------- 2 Ancho chilies; stemmed, - seeded 1 Guajillo chile; stemmed, - seeded 2 Cascabel or chilies de Arbol - stemmed, seeded 1 ts Dried Mexican oregano 1/2 ts Coriander seeds 1/2 ts Cumin seeds 1 Bay leaf 1/2 ts Black peppercorns 4 ts Kosher salt 3 c (90 g) dried flor de jamaica - (hibiscus flowers); picked - through 1 (3") stick canela (Ceylon - cinnamon) +=OR=+ 1 (1") stick cassia cinnamon 1/4 c Extra-virgin olive oil 1 lg Sweet potato (340 g); peeled - chopped in 1/2" pieces 1/2 md White onion; chopped 2 cl Garlic; fine grated MMMMM--------------------------GORDITAS------------------------------- 1 3/4 lb (794 g) fresh yellow, blue, - pink, or white fine-grind - corn masa for tortillas +=OR=+ 2 1/2 c Masa harina 2 tb Extra-virgin olive oil 2 ts Kosher salt 1 1/2 c Refried black beans Sliced iceberg lettuce, - chopped onion, chopped - cilantro, crema & crumbled - queso fresco, to serve * Spicy Hibiscus-Stuffed Gorditas PREPARE THE FILLING: Combine the chilies, oregano, coriander, cumin, bay leaf, peppercorns, salt and 2 cups water in a medium saucepan. Bring to a boil over high heat, cover and reduce to a simmer. Cook until chilies are very tender, about 15 minutes. Transfer to a blender and purée until completely smooth. Set aside until ready to use. Meanwhile, fill a large pot with water and add the flor de jamaica. Vigorously stir for about 30 seconds to clean the flowers. Using a mesh strainer, lift the flowers out of the pot and discard the sandy water. Repeat with fresh water until you don't feel any more sand at the bottom of the pot. Return jamaica to pot and add 4 cups water and canela. Bring to a boil over high heat, cover, reduce to a simmer and continue cooking until the jamaica are very tender, about 10 minutes. Strain through a fine mesh sieve and save the liquid (concentrated hibiscus tea) for cocktails or agua fresca. Transfer cooked jamaica back to the pot and rinse with cold water, jostling to thoroughly clean. Drain and discard water; squeeze out excess water. Heat oil in a large skillet over medium-high and cook jamaica, tossing occasionally, until steam has subsided and any liquid in the pan has evaporated, about 5 minutes. Add sweet potato, onion and garlic, and cook, tossing occasionally, until edges of the jamaica are reddish brown and the onion is very tender, about 10 minutes more. Add chile purée and bring to a boil, cover, reduce to a simmer and continue to cook, stirring occasionally, until the sweet potato is cooked through and the salsa has reduced and is slightly thickened, 25 to 30 minutes. Taste and add salt, if necessary. PREPARE THE GORDITAS: In a large bowl, knead the fresh masa, oil, salt and 1 tablespoon warm water until well incorporated and the mixture is soft and pliable but doesn't stick to your hands, about 4 minutes. If the mixture is dry, crumbly or sticks to your hands, add a tablespoon or two of warm water and continue to mix. Cover and let sit for 30 minutes to rest. Divide the dough into 8 balls (about 98 grams each), keeping them covered with a damp towel. Cut and remove the zip-top from a 1 gallon freezer bag. Cut the sides of the bag, so that you have 2 square pieces of plastic. If you're using a tortilla press, trim the sides of the bag to fit the flat surface of the press. Line the press with the cut plastic (or use a smooth, flat-bottomed skillet), and working with 1 ball at a time, press each portion of masa into a 5" round about 1/3" thick. Carefully peel off the plastic and transfer the disk to a parchment-lined baking sheet. CONTINUED IN PART TWO Recipe by Rick A. Martínez RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM