450 gm masa for tortillas, for 12 x 14.5 cm tortillas
2 tablespoons all purpose flour
1/4 teaspoon achiote paste
salt to taste
1/2 cup Frijoles Negros para Gorditas (without avocado leaf, see separate recipe)
the shrimp filling (follows)
1/3 cup crumbled queso fresco or Muenster, grated
The Shrimp Filling (makes 1 cup):
2 tablespoons vegetable or olive oil
2 tablespoons finely chopped white onion
3 tablespoons finely chopped green bell pepper
salt to taste
1/2 cup finely chopped tomato
1 cup roughly chopped peeled raw shrimp
6 garlic cloves, roughly chopped
Use store-bought corn tortillas to speed the process.
Heat the oil in a small skillet, add the onion and pepper with a sprinkle of salt, and fry for a few seconds without browning.
Add the tomato and fry over high heat, scraping the bottom of the pan until the mixture is moist but not juicy.
Stir in the shrimp, adjust the seasoning, and cook over fairly high heat until the shrimp is just cooked crisp - about 3 minutes.
Mix the tortilla masa with the flour achiote, and salt and divide into 12 equal parts.
Roll into balls about 4 cm in diameter.
If you can't make the tortillas right away, cover with a damp towel or plastic wrap.
Line the tortilla press with 2 baggies and press one of the balls of masa out to a 14.5 cm disk.
Remove from the press, still on the baggie.
Spread with about 1 heaped tablespoon of the shrimp filling, and 1 heaped tablespoon of the cheese.
Press out another tortilla and carefully lay it over the first to cover the filling completely.
Seal the edges together firmly.
Heat 1/2 inch oil in a small skillet with a little of the chopped garlic, add one of the tortilla 'sandwiches,' and fry for about 2.5 minutes on each side - it should not be very crisp, just slightly golden.
Drain and serve with the garlic pieces sprinkled over the top.
Then proceed with the rest of the tortillas.