I’m just going crazy over here with the fried foods. Nothing tastes better than something fried in oil. Gorditas de Res from Jalisco. The coolest part about these are that they are a mix between a tostada and a taco.
Once your masa dough is ready you flatten them into about 4 inch wide tortillas and cook them how you normally would, on a comal. While they are cooking you pinch up the edges to make a low rim.
Once they are done you drench them in a sauce made of ancho chiles and spices and throw them in some hot, hot oil. Being sure to step back and guard your face from the sizzles and pops that are about to start.
Once they are fully fried and and crispy you top them with the bean paste. On top of the bean paste goes the skirt steak that was cooked with tomatoes and onions. On top of that goes the cabbage and cheese. These were pretty good. I could have gone for a salsa to moisten the dish a little. It was pretty cool and unique to fry the tortillas with the ancho sauce. It gave the tortilla more of an earthy flavor and contributed to the other parts of the dish instead of just being a vessel to shove food in my face. Andrew had to work late that night. You booze, you lose.