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Gorditas

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      Title: GORDITAS
 Categories: Mexican, Appetizers
      Yield: 24 Gorditas
 
      2    Dried ancho chilies or if
           You can't find ancho chilies
           Substitute 1/2 tsp. crushed
           Red chilies
      8 oz Can red kidney beans
      1 c  Water
  1 3/4 c  Masa harina
    3/4 ts Salt
    1/2 ts Baking powder
           Fat for frying
  1 1/2 c  Guacamole
           Radish slices
 
  Open the chili peppers, cut off the stems and discard, remove the
  seeds and discard also.  Finely chop the chilies. Cover with boiling
  water to rehydrate. Allow the chilies to sit for about one hour, then
  drain off the water.  Put the chilies into a blender and add the
  undrained beans, water, and a half teaspoon of the salt. Replace lid
  on blender and blend on high speed, until well mixed and smooth.  Mix
  the masa harina, 3/4 salt and the baking powder.  Add bean mixture
  and mix very well. Cover this mixture and allow it to stand for 15
  minutes. Divide dough into 24 peices. Pat all peices separately, into
  2 inch rounds. In a frying pan, heat about 1/8 inch of fat. Fry the
  gorditas until they are crisp (about 2 mins. per side). Drain them on
  paper towels, until no longer greasy. Put a teaspoonful of guacamole
  on top of each gordita and garnish each with a radish slice.
  
  Source:  Adapted by Deborah Kuhnen from "Better Homes and Gardens
  Mexican Cookbook".
 
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