I had some left over pork and green salsa from tamales and decided I didn't want to make more and I remembered.....Gorditas. So there you have it: my first Gordita making attempt with some "cafe rio" dressing.
To make the puffy tortilla I mixed 2 cups of masa and 2 cups of warm water, made them into balls and flattened them out but not tortilla thin. I cooked them on a greased pan for a long time and made a slit with a butter knife about an inch wide, making sure not to cut through the gordita. I used the knife to continue to make a pocket inside the gordita so that I could stuff them with pork and green salsa.
For the green salsa, I used 5 to 6 tomatillos. I boiled them along with a jalepeno for about 15 minutes. I blended the tomatillos and 1/3 of the jalepeno with cilantro and salt to the taste.
For the pork, I used my slow cooker and put a whole package of pork ribs covered with water. It cooked for a while and I seasoned it with salt. Pretty simple.
For the cafe rio dressing, I used 2 boiled tomatillos, 1/3 boiled jalepeno, a bunch of cilantro and blended it with hidden valley ranch dressing packet (powder) , 1/3 cup milk, 2/3 cup Mayonaise. I didn't have buttermilk yesterday so I used regular milk...it turned out different and I didn't know if I liked it so I added about 2/3 cup of our own canned red salsa and thought it was an improvement. I've made this recipe before using half tomatillos and half red tomatoes. It gives it an orangish instead of green color and tastes pretty good.
I must have been hungry when I had a dream about brownies with walnuts, ice cream and minty, hot fudge sauce. It was a pretty vivid dream with stomach noises and all. I was craving them until I finally made some. Yummy.
These are brownies out of a package. Making brownies from scratch isn't much harder but might as well use the box since I had one. I used a typical hot fudge sauce recipe but instead of adding 2 tsp. of vanilla at the end I added 2 tsp. of mint extract.