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Epicurious

Gorditas con Camarones

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A split gordita filled with salsaslicked shrimp avocado cilantro and onion
Photo by Rick Martinez

In the state of Sinaloa, where Mazatlán is situated, gorditas are thicker corn patties with a ridge around the edges to hold all the toppings. My recipe—for a gordita that is split open and filled—is more common outside of the area; but the filling, made with shrimp, reflects the amazing seafood that is abundant there.  

  

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