Checking off the list

I have a running list in my head of "Things That Adults Do," which comprises a rough sketch of activities and responsibilities that push folks past the realm of teenagedom once and for all. Most are pretty boring and mundane, like owning an ironing board or going to the movies alone, but some carry a little bit of excitement. One of the more recent decisions I've made has allowed me to check off yet another item to move me up on the ol' adulthood barometer--I bought a magazine subscription!

After what seemed like an interminable waiting period between purchasing my subscription and getting one of these glossy treasures in my mailbox, I hungrily pored through my first issue with delight. I love Mexican food, and I could not have anticipated a more welcome set of recipes to help temper the cravings I have for things like corn cakes or red chile sauce. Best grown-up decision ever.

Here, I've sort of simplified an already easy recipe for gorditas de huevos, which are thick, hand-pressed corn cakes stuffed with chile-spiced scrambled eggs. I've written before about how much I love cornmeal pancakes, but these cakes have a whole different feel to them. Made with masa harina, a fine-ground corn flour used to make tortillas, these cakes are more dense and have a finer crumb than their cornmeal-based brethren. Little flecks of crushed red pepper and sautéed garlic run throughout the eggs, giving them just enough heat to perk up your tastebuds in the morning.

GORDITAS DE HUEVOS
Adapted from SAVEUR, May 2011

These are the measurements from the original recipe, which serves six. If you're not looking to feed that many people at once, go ahead and make all of the dough--it'll keep for a day or two in the refrigerator. Then, just prepare enough scrambled eggs for however many folks get to partake in this breakfast.

2 cups masa harina (you can find masa harina at most health food stores, often in the bulk sections)
1 tsp kosher salt, plus more to taste
1 tbsp olive oil
1/4 tsp crushed red pepper flake
2 cloves garlic, minced
6 eggs

1. In a medium bowl, stir together masa harina, salt, and 1 1/4 cups water with a wooden spoon until a thick dough forms, then let sit for 5 minutes. Divide the dough into six 2-inch balls, then flatten with your hands into 1/4-inch thick disks. Don't worry if the cakes crack a little bit around the edges--they're still good that way.

2. Lightly beat the eggs with 1/4 cup of water in a medium bowl. Season with salt and pepper and set aside.

3. In a 10-inch skillet, heat the red pepper flake in the olive oil over medium-high heat for 2-3 minutes. Reduce the heat to medium, then add the garlic. Cook until the garlic softens, about 1 minute. Slowly stir in the egg mixture using a wooden spoon or rubber spatula. Cook about 8 minutes or until cooked through, stirring often. Set aside.

4. Heat a 12-inch cast-iron skillet over medium-high heat. Working in batches, add the corn cake disks and season with salt. Cook, turning once, until golden brown on both sides, about 4 minutes. Transfer to a work surface, cut disks in half horizontally and stuff with the scrambled egg mixture. Serve immediately, topped with salsa, cheese, or cilantro to taste.