3 tablespoons butter chilled cut into small pieces
15 ounce pinto beans rinsed drained canned
1 cup less-sodium chicken broth fat-free
3.3 ounces flour all-purpose
2 tablespoons cilantro leaves fresh chopped
1 teaspoon juice of lime fresh
1.5 cups i would have liked to use an version of masa but i couldn't find one at the time of making the tamal
1 cup pork carnitas
2 tablespoons onion red finely chopped
0.5 cup salsa verde green ( salsa)
0.5 teaspoon salt
Equipment
bowl
frying pan
knife
blender
measuring cup
Directions
Lightly spoon masa harina and flour into dry measuring cups; level with a knife.
Combine masa harina, flour, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add broth; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 or 6 times.
Divide dough into 6 equal portions. Shape each portion into a ball. Press each ball into a 6-inch circle on a lightly floured surface (cover remaining balls to prevent drying).
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Place 1 gordita in pan; cook 2 minutes on each side or until lightly browned.
Remove gordita from pan; cover and keep warm. Repeat the procedure with cooking spray and remaining gorditas.
Place beans in a bowl; mash with a fork to desired consistency.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add beans; cook 2 minutes, stirring frequently. Stir in salsa verde; cook 2 minutes or until liquid almost evaporates, stirring frequently.
Combine avocado and lime juice; toss gently to coat.
Spread about 1/4 cup bean mixture on each gordita; top with about 2 1/2 tablespoons Pork Carnitas and 2 teaspoons avocado mixture.
Sprinkle 1 teaspoon onion and 1 teaspoon chopped cilantro over each serving.
