Gorditas De Piloncillo Sweet Fried Masa Cakes Recipes

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GORDITAS DE PILONCILLO (SWEET FRIED MASA CAKES)



Gorditas de Piloncillo (Sweet Fried Masa Cakes) image

The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.

Provided by Fany Gerson

Categories     Dessert     Cheese     Hominy/Cornmeal/Masa     Spring     Summer     Fall     Tree Nut Free     Soy Free     Dairy     Fry

Number Of Ingredients 5

2 ounces finely chopped piloncillo
3 ounces queso anejo or ricotta salata
1 teaspoon freshly ground canela
1 pound fresh masa, or 1⅔ cups masa harina mixed with 1 cup hot water
Lard or vegetable oil, for frying (about 2 cups)

Steps:

  • Combine the piloncillo, cheese, and canela in a bowl and knead in the masa until uniformly distributed. Add a bit of water if it feels too dry or a little masa harina if it's too sticky. Shape the dough into 12 even balls.
  • Place enough lard in a heavy pot to reach a depth of least 3 inches and heat to about 365°F. (You can check the temperature by dipping a wooden spoon in the fat; once it steadily bubbles, it's ready.) While this heats, flatten the masa rounds between your hands (you can dampen your hands very lightly so they don't stick or press down on top with a piece of plastic wrap) to about ⅛ inch thick. Slide them into the hot fat and bathe them with a spoon so they are covered with fat at all times, and turn often, frying until they are golden on all sides and make sure not to overcrowd the pan. Drain on paper bags or towels and enjoy warm. (You can keep them in a warming oven for 15 minutes.)

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  • Add both piloncillo cones, the cinnamon stick, and water to a small saucepan. Bring the mixture to a low boil, then turn the heat down to simmer until the piloncillo is melted and the sauce is honey-like. Remove from heat and set aside.
  • While the sauce is simmering, whisk the masa harina, baking powder, salt, and cinnamon together in a large mixing bowl.
  • Add in ¾ cup of the piloncillo syrup to the bowl of dry ingredients. Combine the dough with a spatula, then add in the plain water and continue mixing and kneading with your hands. The dough will be somewhat sticky from the sugar, but it shouldn’t be so mushy you can't handle it.
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