Gorditas Rellenas de Queso de Cabra y Huitlacoche | Laura Chenel

Ingredients

• 283g corn flour
• 113g Laura Chenel goat cheese crumbles
• 56g all-purpose flour, optional
• 1g sea salt
• 113g water
• 113g canola oil
• 56g extra virgin olive oil
• ½ red onion, peeled and diced
• 2 garlic cloves, peeled and diced
• 170g corn kernels
• 2 calabacitas, trimmed and chopped
• ½ serrano pepper, trimmed and finely chopped
• 1 poblano pepper, roasted, peeled, seeded and diced
• 113g huitlacoche
• 1 sprig epazote
• Sea salt, to taste
• 85g canola oil
• 1 red onion, peeled and finely diced
• 454g black beans, cooked and strained
• 12 tomatillos, husks removed
• ½ red onion, peeled
• 2 garlic cloves, peeled
• 2 serrano peppers, trimmed
• 1 bunch cilantro, chopped
• Salt, to taste
• Shredded romaine lettuce
• 1 part Laura Chenel fresh goat cheese
• 3 parts sour cream
• 1 tablespoon Laura Chenel fresh goat cheese
• 1 teaspoon Laura Chenel goat cheese crumbles