In Germany approx. 1-3 working days, to other EU countries approx. 3-7 days delivery time. Products stored in refrigerator or freezer temperatures are shipped only from Monday to Thursday or max. two days before weekends extended by holidays. For further information please read our Shipping policy. Digital goods will be delivered usually right after successful payment.

- Corn flour preparation (corn flour (nixtamalized)
- Folic acid
- Iron
- Zinc
- Vitamins B1 B2 B3)
- Acidity regulator E526
- Releasing agentE466
- Flavoring

Nutritional values per 100g
- Energy 143,82 kJ
- Fat 1.9 g
thereof saturated fatty acids 0.42 g
- Carbohydrates 28.72 g
thereof sugar 0.42 g
- Protein 1.3 g
- Salt 1 g

Keine kennzeichnungspflichtigen Allergene enthalten

Recipe for gorditas with chili strips and creme fraiche

Ingredients
- 2 cups MASECA Antojitos corn flour
- 1⅓ cup warm water
- 3 poblano chilies
- ½ onion, cut into oblong pieces
- 1 cup cooked yellow corn kernels
- 1 clove garlic, chopped
- 2 tablespoons oil
- ½ cup creme fraiche
- 5 green tomatoes / tomatillo
- 2 pieces of serrano chilies
- 1 cup cilantro leaves

Preparation
1. roast the chilies at high temperature, sweat, peel and skin; make slits and set aside.

Sauté the onion and garlic in the oil. Once soft, add the poblano strips and corn kernels. Add the creme fraiche and cook over low heat for 10 minutes.

3. In a bowl, mix the MASECA Antojitos flour and water until the dough is smooth. Divide the dough into ten pieces, form the gorditas and grill them on a griddle with a little oil.

When they are done, open them in half and fill them with the chili strips.

5. serve at the end. For the sauce, simply puree the tomatoes, chilies and cilantro and season with salt.

Tip: Garnish the gorditas with grated cheese / shepherd's cheese.

Story in a dry place.