Gorditas de Chile Colorado

For Gorditas:

2 1/2 oz. ancho chile, toasted with stems, seeds and veins removed
8 oz. prepared corn tortilla masa (dough for corn tortillas)
1 tablespoon all-purpose flour
1/2 teaspoon salt, or to taste

For Sauce:

2 1/2 oz. ancho chile, toasted with stems, seeds and veins removed
1 small onion, chopped
1 cup water
2 teaspoons vegetable oil
1/2 teaspoon salt, or to taste

For Topping:

1 small onion, minced
1/2 cup farmer cheese (white cheese)

For Gorditas:
Cook the chiles in boiling water to cover until very soft, approximately 5
minutes.
Strain and grind the chiles in a mortar to make a smooth paste.
Mix together the tortilla masa, flour, salt and chile paste until uniform
in texture and color.
Divide into 16 little balls and flatten to make thick tortillas about 3
inches in diameter.
Cook the tortillas on a comal or a cast-iron griddle over low heat, a few
at a time,
for approximately 2 minutes a side, or until flecked with dark patches.
As soon as possible after removing from the pan, place a tortilla with the
second side
that was toasted, facing up, and pinch up the edge to form a ridge about
1/4 inch deep.
Cover with a cloth to keep warm.

For Sauce: Place chiles, onions, and water in a blender and blend until
completely smooth. Add salt to taste and mix thoroughly. Heat the oil in
a small saucepan and fry the sauce over medium heat, stirring occasionally
for 3 to 4 minutes until slightly thickened. Use hot.

To Serve: Reheat the gorditas on a hot comal or cast-iron griddle.
Spread 1 tablespoon of sauce on the pinched side of each, sprinkle with 1
teaspoon of onion, and some crumbled cheese Put the gorditas on a platter
and serve immediately.



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