Gordita, a masa pocket filled with your favorite meat, chicken, or pork filling. Some people fill them up with refried beans or even queso.
The exact origins of Gorditas are unknown, but they are believed to date back to the pre-Hispanic era. Gorditas are thought to have originated in the state of Michoacán, but they are now found all over Mexico. Gorditas are a popular street food in Mexico and are often sold from carts or stands.
Storing Gorditas:
Try These Delicious Gordita Fillings:
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 your 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-Frying: Heat 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
