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      Title: Gorditas De Flores De Jamaica *  PART 2
 Categories: Chilies, Herbs, Potatoes, Flowers
      Yield: 8 servings

           DIRECTIONS CONTINUE

  Heat a large cast-iron skillet or griddle over medium and cook the
  gordita until the center puffs slightly and the gordita is browned in
  spots, 3 to 4 minutes per side. Repeat with the remaining gorditas.
  Let sit 10 minutes to cool slightly before you split them.

  Insert a sharp paring knife into the edge of the warm gordita. Cut a
  pocket into the gordita, leaving it intact on the other side (similar
  to a pita bread) to prevent the filling from leaking out. Repeat with
  the remaining gorditas.

  Stuff the gorditas with a few tablespoons of beans spread evenly over
  the interior. Layer with 1/3 cup of the guiso de jamaica. Top with
  lettuce, onion, cilantro, crema and queso.

  Recipe by Rick A. Martínez

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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