the link to my tortilla press and grinder can be found here. 

Gorditas: 

340g bread flour

50g cornmeal

3.5g instant dried yeast

2g baking powder

1.5g baking soda

15g sugar

5g salt

125g water

125g yogurt

30g oil

Mix everything  together until it forms into a dough, then knead on a clean, cool, surface for about 7 minutes, after this time, if the dough feels nice and stretchy, rest, covered at room temp for 15 minutes. Then divide the dough into 50 gram balls and cover again, you can use anything to cover it as long as there isn’t any air getting to the dough’s surface. Leave this out at room temp for a further hour and a half. 

After that time, get a dry pan up to medium high heat, and start to roll out the doughballs on a floured surface. Add to the pan and cook a couple of minutes on each side. You are looking for little dark brown covered bubbles, but also trying not to over cook the bread, and dry it out. Especially if you plan on reheating them later. 

They can be stored anywhere but the fridge, in something airtight for quite a few days, use your best judgment here , and remember you can freeze some dough if you don’t plan on eating them all in one day. 

Tostones Ala Rollon. : 

1 green plantain for every 2 CGC you plan on making.  

for every 3 plantains : 

2 tbsp./ 30 ml white wine vinegar

500 ml water

2tbsp. 30g salt. 

Bring the plantains to a boil, from tepid. Then cook on medium high heat for about 10 minutes, strain and let cool, then squash with whatever you have handy, but I do recommend a tortilla press with plastic wrap on each disc. Store in between parchment paper and cover with plastic. 

If you refrigerate, then you will need to give them a little zap in the microwave then transfer to a paper towel to dry at room for a coupe of minutes for best results. 

Whenever you are ready to fry them off, simply add some cooking oil to a pan and bring to high heat, then fry until crispy (crunchy) then salt immediately.   

Baja Ranch : 

100g buttermilk 

100g mayonnaise

100g sour cream

1 tsp/2g chipotle powder

Salt and pepper. 

Oregano, fresh or dried is fine. 

Combine the above and pat yourself on the back. 

Taco Meat The right way. 

First you should really start with your own finely ground beef, using the smallest grinder plate, and I used chuck in this video.  400g total. 

2 tsp chili powder

1/2 tsp smoked paprika

1 tsp onion granule

2 tsp roast garlic powder

1/4 tsp cayenne pepper

4 bay leaves 

2 tsp cocoa powder

3 tbsp. tomato puree 

Couple drops of gravy browning optional. 

Salt and pepper. 

Sissle the bay leaves in some medium hot cooking oil, add the beef and lower the heat, after the beef is a uniform  LIGHT brown, strain about 75 percent of the fat off, depending on the fat content of the beef you used see this paragraph. Then add the puree and a cup of water and reduce on very low heat until you reach your desired consistency.    

Assemble the whole thing, melting some cheese between the gordita and the tostones, blow torch is great but you can just broil high for a couple of minutes.  and add some finely chopped iceberg, with a little squirt of lemon juice and some sea salt.