4 potatoes, peeled and cubed
1 1/2 cups water
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon green chilies
1 clove garlic, minced
pitas or pocket bread, halved, to serve
1. Turn heat on medium high and add potatoes and water. Add the spices, garlic, and chilies.
2. Stir occasionally to keep from sticking to the bottom of pan. After about 8 minutes of boiling potatoes and spices, reduce heat, cover, and simmer until thickened. Because potatoes are a natural thickener, they and the water make it kind of saucy.
3. I usually let it simmer about 20 minutes or more. When it's done, fill up the pita pockets.
For those of you who aren't familiar with gorditas (literally little fat ones) they are filled dough pockets. I have an aunt who used to add potatoes which inspired me. I don't have time to make the dough pockets, so I use pitas.'