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I’ve gotten a few emails about these Mayocoba beans from Rancho Gordo and I finally got around to making a batch: Overall I thought they were delish and on par with varieties I’ve tried in the past. Once cooked they have a mild, buttery flavor that makes them a prime choice for some epic batches of creamy refried beans

Yes, technically the tomatillos need less time than that to roast, but I usually just leave them in there knowing that all the juices in the roasting pan will go into the blender. I like this Salsa best when it’s light, vibrant and sharp And even though I’m a huge fan of serving Salsas warm, I actually like this one best when it’s chilled. It’ll be warm when it’s right out of the blender, and it’s definitely still tasty at that point, but when it chills in the fridge for a bit I like it even better.

Instead of cutting them open and adding the fillings after they’ve been cooked, we’re going to add the bacon and serrano directly to the masa dough. Lately, I’ve been substituting bacon drippings for lard more often (see Flour Tortillas Made With Bacon Fat) and these Gorditas are a great way to add that trick to your repertoire. The bacon needs about 20 minutes in a 350F oven to fully cook and while that is usually a bit longer than I roast tomatillos, it’s close enough! Here’s what this batch looked like after 20 minutes: The parchment paper is helpful with clean-up and it also makes it easy to pour the bacon fat into a container.

So in the above pic I’ve got: I use pure chili powder that doesn’t contain any salt, so keep that in mind if you’re using regular chili powder as you may not need to add as much salt. Once the onion is sizzling it usually means the pan is hot enough and the onion will finish cooking as the chicken cooks. Once the chicken goes in the pan I usually add the tortillas and cheese to a dry skillet over medium heat. When the tortillas are warm and crispy, and the cheese is melted, and the chicken is seasoned, and the Salsa is warm and goopy