GORDITAS RECIPE
Making your own Mexican Gorditas at home is super easy! These little corn cakes made from masa dough have a little pocket in the middle made for stuffing with all sorts of delicious fillings! (gluten free, vegetarian, vegan)
Provided by Isabel Eats
Categories Main
Time 20m
Number Of Ingredients 3
Steps:
- Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. Heat a large skillet, griddle or comal over medium-high heat.
- Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla.
- Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds.
- Flip it over one more time and cook each side for about 1 minute, until it has beautiful brown spots.
- At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate and cover it with a light kitchen towel.
- As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and create a pocket.
- Fill gordita with desired fillings and enjoy!
Nutrition Facts : ServingSize 1 gordita, Calories 55 kcal, Carbohydrate 12 g, Protein 2 g, Fat 1 g, Sodium 146 mg, Fiber 1 g, Sugar 1 g
MEXICAN FRY BREAD GORDITAS
Why go to the fast food place? You can make it even better at home!!! We make these 3 or 4 times a month, we make Gorditas (with taco and burrito fillings, and with sweet fillings like butter with cinnamon sugar or pie fillings). We also eat it as a bread with soups and stews. After you make this the first time... it gets...
Provided by Colleen Sowa
Categories Other Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- 1. Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well. Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes. Roll dough into a ball; place into a plastic bag and let sit for 10 minutes. Separate into 10 balls and roll out each ball of dough to make 10 (4-inch to 6-inch) flat, thin rounds.
- 2. In a cast iron skillet, heat oil to 375 degrees F. Place rounds in oil one at a time; cook each side 18 to 35 seconds or until light golden brown. Remove rounds from skillet with a slotted spoon; drain on paper towels. Fill with prepared fillings as desired or eat as a bread with soups and stews.
GORDITAS
"Gordita" means "little fat one". Beware these are very rich! LADIES HOME JOURNAL found these to be their favorite!
Provided by Tonkcats
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Fry beef and onion together.
- Season with salt, pepper, garlic salt and chile powder.
- While meat is cooking, mix with hands all ingredients for shells.
- Pinch off small portion of dough and roll into 2-inch ball.
- With quick patting motion, flatten out to 1/2 inch thickness and about 3 inches in diameter.
- Fry in hot grease until golden brown, turning once. Drain.
- Make a slit through the middle; open slightly like a taco shell and stuff with meat mixture, lettuce, tomatoes and cheese.
Nutrition Facts : Calories 1018.6, Fat 85.8, SaturatedFat 35.2, Cholesterol 119.3, Sodium 2512.8, Carbohydrate 46.2, Fiber 4.1, Sugar 0.8, Protein 16.4
GORDITAS
Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.
Provided by Diana CakeLady Rangel
Categories Bread
Time 1h30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 30.4 g, Fat 6.7 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 390.1 mg, Sugar 0.1 g
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- In a large bowl, combine the Maseca (corn flour) with the all-purpose flour, baking powder and salt, mix well until combined, then add in the water. Knead this mixture with your hands, until you get a soft and uniform dough. The dough should be humid, without being too wet or sticky. If you need to add more water, feel free to add more water, and if your dough is looking too wet or sticky, feel free to add more Maseca.
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