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3/24/2019

Easy to Make Gorditas




A Gordita in Mexican cuisine is a thick corn tortilla with a pocket stuffed with cheese, spicy meats, veggies, or other delicious fillings. 


Making your own Mexican Gorditas at home is super easy, and only takes about 15 minutes from bowl to plate. Fillings for Gorditas can be leftovers or any of the delicious fillings below.



This is How you Make Gorditas
  • In a bowl combine cornflour, flour, baking powder, and salt. Slowly add water (just enough to keep the dough together) and mix thoroughly with hands.
  • Form 8 balls into equal size, wet hands to help form balls. Press the gordita gently in the tortilla press, not too thin! twice as thick as a corn tortilla, but not too thick or it won't puff up.

  • If you don't have a tortilla press: 
    Use a pie plate, or other heavy-bottomed, round pot to press the dough ball into a 5-6 inch circle. Carefully remove the top piece of parchment paper. If the dough sticks, it is too wet–add an additional tablespoon or two of masa. If it crumbles, it is too dry–add a tablespoon or two of water.


  • For Pan-Cook: Place Gordita on medium-hot comal or cast-iron skillet until brown spots appear, and flip to the other side. Remove and place in a tortilla warmer.
  • For Pan-FryingHeat vegetable oil in a skillet on medium-high and fry the gorditas until they are golden brown. Put them on a paper towel to absorb excess oil.

Storing Gorditas:
Unfilled Gorditas can be premade and stored for future meals.
Frozen Gorditas will last up to 3-4 months. Gorditas in the fridge will last up to 7 days.


Try These Delicious Gordita Fillings:
Beans & Cheese 




 

 


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Gorditas, Pan-cooked or Fried
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A Gordita in Mexican cuisine is a thick corn tortilla with a pocket stuffed with cheese, spicy meats, veggies, or other delicious fillings.

Ingredients:
  • 2 cups corn flour (Maseca, or Masa Harina brands)
  • 1 3/4 cups warm water
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • Vegetable oil for frying
Instructions:
  1. In a bowl combine cornflour, flour, baking powder, and salt. Slowly add water and mix thoroughly with hands.
  2. Form 8 balls into equal size, wet hands to help form balls. Press the gordita gently in the tortilla press, not too thin! twice as thick as a corn tortilla.
  3. Pan Cooked
  4. Gorditas can be pan-cooked or fried on a medium-hot comal or cast-iron skillet until brown spots appear, and flip to the other side. Remove and place in a tortilla warmer.
  5. Pan-Fried
  6. Heat some oil in a pan and fry the gorditas until they are golden brown. Put them on a paper towel to absorb excess oil.
  7. To serve them, open the Gorditas in the side with a paring knife and fill with your favorite filling (picadillo, beans, diced grilled chicken, etc.)

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