Gorditas Stuffed with Refried Black Beans

makes 12 gorditas. Combine the masa harina with the salt, then add 1 cup water and the garlic oil and work for a few minutes with your hands to create a smooth, soft dough. Work in more water, 1 Tbsp at a time, if the dough is crumbly rather than soft. Divide the dough into 12 equal balls. Pick up a ball and make a deep indentation in the center with your thumb. Place about 1 teaspoon of the beans into the indentation and pinch the dough closed over them. With your hands, pat the ball into a 1/2-inch-thick circle. It is fine if the beans bleed through the dough. Form 12 patties in this manner and set them aside on a plate. Meanwhile, pour the canola oil into a heavy-bottomed skillet to a depth of 1/4-inch and heat it over medium heat until hot enough to sizzle a speck of masa. When the oil is hot enough, place a few gorditas in the pan and fry 3 to 4 minutes per side, until lightly browned. Drain briefly on layers of paper towels and serve immediately with your garnishes of choice on the side. Do not allow the gorditas to cool off too much before serving: their texture is best when freshly cooked and piping hot. Garlic oil 2 cups olive oil 10 medium cloves garlic, minced Combine the garlic and olive oil in a glass pint jar. Cover and allow to stand at room temperature but out of direct sunlight for 24 to 48 hours. Strain out the garlic and store the oil in a covered jar or bottle in a dark cupboard. It will keep for a few months. Refried Black Beans 1/2 tsp cumin seeds 1 Tbsp extra virgin olive oil 1/2 cup yellow onion, minced 1/4 tsp pure chili powder 2 1/2 cups cooked black beans 2 Tbsp bean cooking liquid Crush the cumin seeds thoroughly with a mortar and pestle and set aside. Heat the olive oil in a heavy-bottomed skillet over medium heat. Add the onion and saut=E9 for 2 to 3 minutes. until it begins to soften. Add the cumin and chili powder. Continue to cook for about a minute, then increase the heat to medium-high and stir in about a third of the beans, along with the bean cooking liquid. Mash them with a potato masher or the back of a wooden spoon. Add another third of the beans and mash them in the same manner. Stir in the remaining third of the beans and mash again. Continue to cook for about 5 minutes, stirring almost constantly, until the beans are very hot.