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
MEXICAN GORDITAS
Gorditas Recipe: These delicious little thick corn tortillas stuffed with savory fillings are easy to make at home. See this step-by- tutorial. They're a great way to use the leftover stew from yesterday or the lonely refried beans in the fridge.
Provided by Mely Martínez
Categories Main Course
Time 25m
Number Of Ingredients 5
Steps:
- In a medium size bowl mix the corn-flour and salt. Slowly add the water and knead to form a uniform mixture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn't have to be sticky. Depending on the humidity of your local city, you will need to add about 2 more tablespoons of water to the dough, and also keep a small bowl with water to moist the dough as needed. This dough tends to dry, so cover with a moist kitchen napkin while you make the gorditas.
- Divide the dough into 9 balls and cover with a moistened kitchen towel or paper towel. Heat the griddle to medium high. It has to be hot when you place the gorditas, in order to avoid having them stick.
- Place one plastic square on your tortilla press and then one ball of dough, top with the other plastic square, and gently press down the tortilla press to form the gordita. It should be about 4 inches in diameter. If using the glass baking dish, place one plastic square on your working surface, add the ball of dough, cover with the other plastic square and gently press with the glass dish, making an even pressure to form the gordita disc.
- Remove the top plastic. Pick up the gordita, holding with the plastic at the bottom. Gently flip the tortilla onto the palm of your hand. Then, place on the hot griddle to cook.
- While the gordita is cooking, keep forming the rest of the dough, keeping a watchful eye on the griddle.
- After about 2 minutes, check if the gordita has already formed light brown spots. If so, flip to cook the other side of the gordita. It will need about 2 more minutes to cook on the other
- side. Then check if it has formed light brown spots, if you see the brown spots then flip again, if not, then leave a few more seconds on that side, and flip again and cook for 20 seconds. In total, you'll flip the gordita 2 times, and the cooking time will be more than 4 and half minutes total. In the last cooking time, the gordita will slightly inflate. Remove from griddle and cover with a clean kitchen napkin to keep warm.
- As soon as you can handle the hot gordita, with the help of a paring knife, make an incision around the edge, just big enough to introduce the filling. Do not open the whole thing. Return the gordita to the napkin to keep them warm while you finish making the rest of the dough.
- Once you've finished making all the gorditas, fill them with the stuffing of your choice, as I've mentioned in the fourth paragraph above.
- Serve while they're still hot with green and red salsa. I hope you enjoy this Gorditas recipe!
Nutrition Facts : ServingSize 1 gordita & filling, Calories 154 kcal, Carbohydrate 17 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 317 mg, Fiber 2 g
CHEESE POTATOES
Don't let the basic ingredients fool you-this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and melt in your mouth. They're simple to prepare and impressive to serve. - Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.
Nutrition Facts : Calories 500 calories, Fat 18g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 720mg sodium, Carbohydrate 70g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
CHEESE-POTATO GORDITAS
Gorditas are fat and savory corn dough "buns" that are split after they are fried and are then stuffed with favorite filling.
Provided by Mexi-Rosie
Categories Lunch/Snacks
Time 25m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients.
- With hands shape into 2 or 2 1/2 inch diameter rounds, about 1/4 inch (1 cm) thick.
- Fry in hot oil.
- Drain excess fat and place on absorbent paper.
- Let cool a bit.
- Split horizontally carefully ( though not completely), so that filling doesn't slip out.
- Fill with favorite Mexican dish filling and enjoy.
- Some filling suggestions: refried beans and cheese with chipotle, mashed or cubed potatoes with dried chorizo, Mexican ground meat hash, shredded chicken or pork with thick salsa, etc.
Nutrition Facts : Calories 154.5, Fat 1.3, SaturatedFat 0.2, Sodium 4.2, Carbohydrate 32.9, Fiber 4.1, Sugar 0.6, Protein 4
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
GORDITAS
Provided by Victoria Granof
Categories Cheese Bake Super Bowl Kid-Friendly Quick & Easy Dinner Corn Poker/Game Night Potluck Cookie Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400°F.
- 2. In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
- 3. Add the butter and cheese, stirring to combine. Remove from heat.
- 4. Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.
- 5. Bake until crisp, 20 to 25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin.
- 6. Stuff them with the fillings of your choice and serve.
GORDAS PETROLERAS RECIPE (HOMEMADE GORDITAS WITH PORK)
Gordas or gorditas are fat tortillas, made from masa mixed with lard, and often filled with pork. Learn how to make gorditas here.
Provided by Danny Mena
Yield Makes 8 gordas
Number Of Ingredients 24
Steps:
- To make the chicharrón prensado, toast the chiles in a dry skillet over medium heat, turning occasionally, for about 2 minutes; they should be richly aromatic but not burned. Put in a blender with the garlic, onion, and 2 cups water, and blend until very smooth, about 2 minutes.
- In a large pot combine the carnitas with pork skin and the salsa over low heat. Cook for about 20 minutes, stirring constantly, or until the salsa is reduced enough to thickly coat the meat. You shouldn't need to add any salt here, as the carnitas should be well seasoned.
- Place all the ingredients in a blender and purée until smooth (some people prefer a coarse purée). Serve immediately, or refrigerate for up to 4 days.
- Combine all the ingredients in a bowl, using a spoon to mash the avocados into the other ingredients. It's up to you how much to mash-I like mine pretty lumpy!
- To make the gordas, knead the masa with the lard or oil until it's fully incorporated (it's impossible to overwork masa since there's no gluten, and in fact it only improves in quality the more you work it). Separate the masa into 8 equal portions and roll into balls. Place a ball between two sheets of plastic (cut from a plastic bag) and flatten to create a ½-inch-thick tortilla shape with a tortilla press or with this cookbook. Repeat for all the balls.
- Heat a griddle or large heavy skillet over medium heat. Add as many gordas as will comfortably fit in the skillet. Cook for about 20 minutes, flipping every 3 minutes or so. They should get golden brown on the outside, with some charred specks; reduce the heat if they brown too quickly. They're done when the inside is soft and fluffy, and the outside crisp and crunchy. (Gordas are best straight from the griddle, but can be kept in a 250ºF oven until ready to serve, if necessary.)
- Slice open the gordas three-fourths of the way around, then fill each pocket with about 2 tablespoons of the chicharrón prensado, then queso, onion, cilantro, salsa, guacamole, and lime to taste.
CHEESE-FILLED GORDITAS
Get out the masa harina, flour, baking powder and salt and get ready to make delicious, from-scratch Cheese-Filled Gorditas.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 7 servings, 2 gorditas each.
Number Of Ingredients 12
Steps:
- Mix masa, flour, baking powder and salt. Add shortening; mix with hands until well blended. Gradually add water, mixing after each addition until ingredients are well blended and mixture forms a ball. Divide dough into 14 equal-sized smaller balls; cover until ready to use.
- Flatten each ball into 5-inch round. Heat oil in heavy 12-inch skillet on medium-high heat to between 350°F and 365°F. Add gorditas; fry 3 min. or until crisp and golden brown on both sides; drain. Cool slightly.
- Cut a small slit in top of each gordita. Gently pull apart. Fill with remaining ingredients.
Nutrition Facts : Calories 410, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
CHEESY BLACK BEAN GORDITAS
Topped with sour cream and green salsa, this Cheesy Black Bean Gorditas dish is a Healthy Living recipe with delicious south-of-the-border flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Mix masa, water and beans with hands until mixture forms dough; roll into 12 balls, each about 2 inches in diameter. Cover with damp towel until ready to use.
- Flatten each ball into 5-inch round. Spoon 2 Tbsp. cheese onto center of each round; gather dough at top to completely enclose filling, pressing edges together to seal. Flatten to 4-inch gorditas (patties).
- Heat large skillet or comal sprayed with cooking spray on medium-high heat. Add gorditas; cook 2 to 3 min. on each side or until slightly puffed. Serve topped with sour cream and salsa.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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- Place potatoes in a pan with cold salted water, bring to a boil and immediately turn heat down to a simmer. Cook potatoes until fork tender, about 15 min. Drain potatoes and set aside.
- Meanwhile, in a large bowl combine the masa flour, salt, and baking powder. Pour in 1 ¾ cups of warm water. Mix with your hand. The dough should be the consistency of soft playdough. If it is too dry add more water, until you reach the desired consistency. Cover with a moist paper towel and let rest 5 min.
- Set a large sauté pan to medium heat and add 1 cup of salsa verde. Bring to a simmer and add half of the potatoes. Stir to coat potatoes with sauce. Season and remove from heat. Repeat these steps with a different pan, the rest of the potatoes, and the salsa roja.
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