Gorditas Mexicanas Recipes

GORDITAS RECIPE

Steps:

• In a mixing bowl, combine 2 cups masa harina, 3/4 teaspoon salt, and 1 teaspoon baking powder. Add 2 tablespoons lard and combine well (I usually crumble it into the mixture using my fingers.)
• Now add only 1 cup of the warm water and combine as much as you can using a spoon or spatula. Add the rest of the water incrementally until you have a cohesive ball of masa dough. I usually dump the mixture onto a work surface and add the remaining water a few tablespoons at a time, kneading the dough until it comes together. Set aside and cover until you need it.
• Pull off a 3 oz. chunk of masa dough and use your hands to roll it into a ball. (3 oz. is somewhere between a golfball and a racquetball.)
• Surround the dough ball in plastic (I use a Ziploc bag with the top cut off) and use a flat-bottomed casserole dish to flatten the dough ball to a thickness that lies somewhere between 1/8" and 1/4". Keep in mind that you can always make them thicker at the cost of a longer cooking time. You can alternatively use a tortilla press for this step.
• Pre-heat a dry skillet or comal to medium heat. Cook each side of the Gordita until light brown spots are forming, approximately 1-2 minutes per side.
• Meanwhile, heat up a thin layer of oil in a separate skillet. I use a thermometer to get the oil up to 360F, and this corresponds to a medium setting on my stove.
• Add the partially cooked Gordita from the dry skillet and cook it in the hot oil for 1-2 minutes or until the bottom side is brown and crispy. You can optionally cook the second side in the oil but I frequently will only cook the first side in oil. Set aside to drain on some paper towels.
• Use a knife to cut open the edges. Insert your favorite filling and serve immediately. I filled this batch with refried beans and cheese.

GORDITAS

Steps:

• In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
• Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
• Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
• Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

GORDITAS MEXICANAS

Steps:

• Bring 2 cups water to a boil in a saucepan. Add chicken, chicken bouillon, onion, and garlic. Cover and simmer until chicken is no longer pink the middle, about 40 minutes.
• Meanwhile, preheat a pancake grill to 400 degrees F (200 degrees C).
• Mix corn flour, 1 1/4 cups water, and salt together in a bowl until a smooth, moist dough is formed. Add more water if the dough seems too dry. Divide dough into 8 to 10 medium-sized balls and pat each into a 1/4-inch thick round.
• Cook dough rounds on the preheated grill until cooked on the outside, about 3 minutes per side. Pull the edges out while still hot, making a little indention in the center of each gordita.
• Heat oil in a skillet over medium heat. Deep fry gorditas until golden brown on both sides, 2 to 5 minutes per gordita. Set aside on a wire cooling rack.
• Pour beans into a small saucepan and warm over medium heat.
• Drain chicken, reserving cooking liquid. Remove meat from the bones and transfer meat to a food processor. Add a few tablespoons of cooking liquid and chop to desired consistency.
• Spread a layer of warm beans on each gordita, then top with chopped chicken, lettuce, tomato, avocado, and cotija cheese. Finish with a dollop of sour cream.

MEXICAN GORDITAS ( LITTLE FAT ONES) (GORDITAS RELLENAS)

Steps:

• 1. In a large bowl, mix the Masa Harina with the water or broth and 2 tablespoons oil or melted lard and the salt.
• 2. Knead the dough just until it comes to a ball. You might need to add a little more water or broth to make it a little moist but not sticky.
• 3. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log.
• 4. Cut into 10 pieces.
• 5. Using a 3 inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.
• 6. Heat a large griddle or comal ( a round flat griddle). Put the gorditas on the griddle to cook over moderate/high heat, turning once, until lightly browned in spots about two minutes per side.
• 7. Using the back of a spoon, lightly press indenting starting from the middle and all around the gordita on one side only leaving a lip all around the edge of the gordita. In other words, your gorditas should look like flat little bowls with a lip all around.
• 8. In a large skillet, heat about a 1/2 cup oil or lard or butter. Oil or lard should be shimmering. Add the gorditas and fry over high heat until golden and crispy. About 2 minutes per side.
• 9. Drain on paper towels.
• 10. Top with your favorite toppings such as the seasoned shredded pork or chicken or chorizo filling the indentation or the wells in each of the little gordita patties. Finish topping with the salsa, sour cream or queso fresco or Cotija cheese. Serve hot. These are truly luscious. Tip: Make two batches your family will want more than ten.
• 11. The above picture shows my gorditas made with chorizo, diced sweet onion, grated queso fresco and I have used two sauces, to top them off. Tomatillo salsa and chipotle salsa. Enjoy