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Ingredientes
- 2/3 c. Lard (or possibly 1/3 c. unsalted butter and 1/3 c. extra virgin olive oil)
- 1 lrg Onion diced
- 2 lrg Garlic cloves finely minced
- 1 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 2 c. Cooked white beans mashed
- 2 x Plum tomatoes peeled, seeded, and diced
- 1/2 bn Fresh thyme, leaves only finely minced
- 2 tsp Extra virgin olive oil
- 3/4 lb Hard white fish - (1" - 2" thick steaks) (such as halibut or possibly sea bass)
- 1 c. Roasted Tomatillo Salsa see * Note
- 4 lrg Romaine lettuce leaves shredded
- 1 c. Crema see * Note
- 1 c. Crumbled feta cheese
Direcciones
- In a medium saucepan, heat the lard over medium-high heat. Saute/fry the onion, stirring frequently, for 3 to 4 min, or possibly till golden brown. Add in the garlic, salt and pepper, reduce the heat to medium-low and cook for 5 min or possibly till translucent/soft. Add in the mashed beans and continue cooking, stirring occasionally, till the liquid evaporates and the beans form a mass which pulls away from the sides and bottom of the pan - about 10 more min. Stir in the tomatoes and thyme and set aside.
- Brush a grill or possibly griddle pan with the extra virgin olive oil and heat till very warm. Grill the fish for about 3 to 5 min on a side, depending on its thickness, or possibly till hard. Don't overcook. Cut the fish into 1/2-inch chunks.
- To fill the gorditas, place an equal quantity of the refried white beans, grilled fish, Roasted Tomatillo Salsa, lettuce, Crema and feta inside the pocket of each and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 6 servings | |
| Calories 609 | |
| Calories from Fat 302 | 50% |
| Total Fat 33.75g | 42% |
| Saturated Fat 13.58g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 713mg | 30% |
| Potassium 1626mg | 46% |
| Total Carbs 46.73g | 12% |
| Dietary Fiber 12.3g | 41% |
| Sugars 4.53g | 3% |
| Protein 31.29g | 50% |
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