Sponsored by Sargento® Foods
One of the many joys of motherhood is the special moments you get to share with your little ones. Whether it’s endless laughter during playtime or teaching moments during homework time, so many of our unforgettable memories happen at home. For Ariana Ruiz, home chef extraordinaire, cooking her favorite recipes with her daughters allows her to share a small part of her childhood with her kids. Family matters most to Ariana; that’s why she trusts Sargento®, a third-generation family-owned brand that believes in the power of food to bring people together!
Many of Ariana’s recipes are inspired by her time spent cooking with her abuela. As a strong mother figure in her life, cooking her grandma’s recipes brings a sweet nostalgia that inspires Ariana’s unique messaging throughout her content. Similarly, no one understands the importance of passing down recipes from generations like Sargento®. They know the love that goes behind cooking and honor that with their dedication to real, natural cheese for families to enjoy!
All in all, cooking is a love language, so make this Mother’s Day extra special with these delicious Cheesy Gorditas made with Sargento® 4 Cheese Mexican Shreds. Check out the full recipe below!
2 ½ cups (11 oz) all-purpose flour
½ tbsp (6.9 grams) baking powder
½ tbsp (8.5 grams) salt
4 tbsp (2 Fluid Ounces) lard (or vegetable shortening)
1 cup (8 Fluid Ounces) of hot water
1 can (16 ounces) of pinto beans
12 ounces of chorizo
1 pack of Sargento® 4 Cheese Mexican Shreds
- Add pinto beans to a pot and bring to a boil. Reduce to a simmer and cover with a lid on medium heat for 4 hours.
- Check regularly and add salt, as needed.
- Combine flour, baking powder, salt, and lard (or vegetable shortening) in a mixing bowl and crumble into the flour until the texture resembles sand.
- Next, add hot water to the bowl and knead it for 10 minutes.
- Let rest for 1 hour.
- After, grab a palm-sized ball of dough and shape it into thick circle patties.
- Cook on medium-low heat for a few minutes on each side until they have cooked through.
- Make a slit right through the middle of the gordita, creating a pouch, and set it to the side.
- Next, cook the chorizo on medium heat for about 5 minutes.
- Remove the chorizo from the pan, add the drained pinto beans, and mash up with the residual chorizo oil.
- Assemble the hot beans into the pocket and stuff them with Sargento® 4 Cheese Mexican Shreds right inside, along with your cooked chorizo meat.
As a 3rd generation family-owned company, you can trust Sargento’s commitment to bringing authentic flavors to your comida. Whether you’re trying out Ariana’s Cheesy Gorditas or another one of her delicious recipes, Sargento has something for everyone!
Check out Sargento’s website for more cheesy goodness for your next family meal.