Poblano with corn and cream Gorditas

Poblano with corn and cream Gorditas


  • 2 cups of MASECA® Antojitos corn masa flour
  • 1 1/3 cups of warm water
  • 3 poblano peppers
  • 1/2 onion, thinly sliced
  • 1 cup of yellow kernel corn, cooked
  • 1 garlic clove, minced
  • 2 tablespoons of oil
  • 1/2 cup of table cream
  • 5 green tomatoes
  • 2 serrano peppers
  • 1 cup of cilantro leaves


  1. Roast poblano pepper using an open flame; remove from heat, place them inside a plastic bag and allow to steam in the bag to loosen the skin. Peel the skin, devein, and remove the seeds. Slice and set aside.
  2. In a hot pan, sauté onion and garlic, then add poblano slices and corn. Add cream and cook at low heat for 10 minutes.
  3. In a bowl, mix MASECA® Antojitos flour and water until you form a soft and uniform dough. Divide masa in 10 portions and form small masa balls. With your hands, flatten to form little patties (gorditas) and cook in a griddle with a little oil. When cooked, make a slit half-way with a small knife and fill with poblano peppers casserole.
  4. In a blender, add tomatoes, serrano chilies, cilantro, and salt to taste. Blend all ingredients to make the salsa to serve with the gorditas.

Tip: Garnish with shredded panela cheese.

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