Nopal and Shrimp Gorditas - Ádan Medrano

Join Chef Adán Medrano as he shares a heartfelt connection to his Coahuiltecan heritage through the art of cooking. In this recipe video, Chef Adán prepares Gorditas de Nopalitos con Camarón—crispy corn masa pockets filled with tender shrimp, nopalitos (cactus), and a vibrant red chile sauce. This dish is a delicious nod to the rich culinary traditions of Mesoamerica, showcasing the deep cultural significance of corn and Indigenous ingredients. Dive into the history and flavors with Chef Adán as he walks you through his recipe, blending ancestral knowledge with contemporary techniques. Recipes like this, which celebrate the Native culinary heritage of Texas and Mexico, can be found in his book, Truly Texas Mexican: A Native Culinary Heritage In Recipes. Grab your ingredients and cook along with Chef Adán as he guides you step-by-step through the entire recipe. It's a flavorful and inspiring way to connect with food, culture, and identity—all from your own kitchen! Ingredients: 1 cup fresh shrimp, heads off, peeled, deveined, and cut into 1⁄2 ” pieces 1⁄4 cup Nopales, peeled, 1⁄4 squares 1⁄4 cup white onion, small dice 1/8 tsp salt or to taste 1⁄4 cup water 1 Tbs canola 1⁄2 cup cilantro, cut very fine 1⁄4 lb Queso Fresco For the Gorditas: 1 lb corn flour 2 1⁄2 cups water 2 tsp salt 3⁄4 cup canola oil. For the Chile Paste: 1 garlic clove 3 Chiles Ancho, cleaned, seeded and deveined 3 Guajillo chiles, cleaned, seeded and deveined 1/2 tsp ground cumin 3/4 cups water 1 Tbs canola oil 1 tsp salt or to taste Method: For the Gorditas: 1. Combine the corn flour, salt, oil and water in a bowl to make a soft, moist masa. It should be easily pliable. Add more water if needed. Cover with a damp cloth and let stand for 20 minutes. 2. Form the dough into 25 small balls, flatten them to 1⁄2 thickness 3. Place the gorditas on 3750F griddle or comal. After 2 minutes flip them and cook the other side also for 2 minutes. Now that both sides are nice and crunchy, just let each side cook for another 2 or 3 minutes until the gorditas are golden. For the chile paste: (this is the same chile paste as for tamales) 4. To devein the chiles, first lay the chile flat on a cutting board and, using a paring knife, cut a slit lengthwise. Grab the chile with one hand and with the other remove the stem along with the bunch of seeds still attached to it. Open the chile along the slit and take out the remaining seeds and veins. 5. In a large saucepan, cover the cleaned chiles with water and bring to a boil. Turn off the heat and let the chiles steep for 15 minutes so that they re-hydrate and become tender. 6. Drain the chiles, discarding the water. Let the chiles cool a bit, then place the chiles in a blender along with the garlic, cumin and salt. Blend to a very fine paste, adding about 1⁄2 to 1 cup water as needed. For the Shrimp and Nopalitos: 7. Heat the oil in a skillet, on medium heat, and cook the cactus squares for 13-15 minutes. Add the onion and cook 2 minutes, stirring. Add 1/3 cup chile paste, 1⁄4 cup water and combine well. Cover and cook on low for 5 minutes. 8. Add the shrimp, combine well, cover and cook for 3 minutes, then turn off the heat. They are ready to be served. To assemble: 1. Using a sharp knife and a cutting board, slice each gordita along the middle, making two separate disks and lay each disk flat on a serving tray, golden side down. 2. Place a half tablespoon of the shrimp mixture on each disk, then top with a light sprinkle of queso fresco. Finish by adding just a bit of color and aroma with the freshly cut cilantro leaves.