Favorite Recipes of Maverick Swaniel Harrienger











{October 1, 2013}   Gorditas with Turkey Mole (Southern Living Annual Recipes, 2003)

Gorditas:
2 cups masa harina
1.25 cups chicken broth
.25 cup vegetable shortening
.5 cup plus 1 tablespoon all-purpose flour
.5 teaspoon salt
1 teaspoon baking powder
Vegetable oil
1 cup refried beans
Turkey Mole:
1 8.25-9.25 ounce can mole sauce
1 10 ounce can enchilada sauce
4 cups chicken broth
1 tablespoon creamy peanut butter
2 1 ounce unsweetened dark chocolate baking squares
1.5 pounds shredded cooked turkey
.5 teaspoon salt

Stir together masa harina and broth in large mixing bowl.  Cover and let stand 30 m.  Add shortening, flour, salt, and baking powder; beat at medium speed with electric mixer until smooth.
Divide dough into 12 golf-size balls.  Arrange on wax paper, and cover with damp towels.  Pat each ball of dough into 3″ circle.  (Lightly oil fingers to keep mix from sticking.)  Pinch edges of circles to form a ridge,and press a well into each center to hold toppings (1 15 ounce can rinsed and drained black beans; shredded lettuce; chopped tomato; sour cream, lime wedges and cilantro sprigs (garnish)).  Cover with a damp towel to prevent dough from drying.
Pour oil to .25″ depth into large skillet; heat to 350ºF.  Fry gorditas, in batches, 2 m on each side.  Drain gorditas on paper towels.

While the gorditas are cooling…

Stir together mole and enchilada sauces in medium saucepan, and add chicken broth.  Bring mix to boil; reduce heat, and simmer 5 m.
Stir in peanut butter and chocolate until melted and smooth.  Stir in turkey and salt; cook until thoroughly heated.

Assembly:
Dollop each gordita with 2 tablespoons refried beans; spoon 1 tablespoon Turkey Mole over beans on each gordita.  Top gorditas with toppings and garnish. Serves 12.

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