Frito Gorditas

It seems like this past week has just slipped by in the blink of an eye.  This time last week, Kyle and I were jamming to Sirius XM’s Hair Nation (Kyle’s choice) on our road trip up to Lake George, NY as a stopover before meeting up with Annie of Annie’s Eats on Monday in Vermont (pictures to come tomorrow!).  The bourbon pumpkin tart I made last week was a big hit around here and leftovers lasted until mid-week (even the whipped cream stayed nice and fluffy!).  This week’s Project Pastry Queen recipe brings us back to the savory side of the cookbook, traditionally one of my favorite parts of this book.

And by traditionally, I mean I’ve loved every single recipe I’ve made from this part of the book…except this one.  This recipe for Beef Gorditas sounded excellent in theory but neither one of us was blown away by the filling.  As you can see, I opted out of making the actual gordita buns since I’ve been fighting a nasty head cold since Wednesday and decided to put the filling, which is much like Tex-Mex sloppy joes, over Fritos because…well, hello…it’s Fritos!  I found the filling a little on the bland side as written and I added an extra 1/2 tsp salt, an 1/2 tsp of cumin, and drizzled the final dish with extra hot sauce (Frank’s).  The Fritos and the hot sauce definitely helped to give the meal a boost but I can’t really see us making this recipe again.  In any event, Amanda of Fake Ginger has the full recipe posted if you’re interested.  Next week we’re doing apple pie!!