Gordas Petroleras Recipe Homemade Gorditas With Pork Recipes

GORDITAS RECIPE

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!

GORDITAS

Steps:

• Divide the masa into 6 balls. Press each one between 2 sheets of plastic wrap to form 6inch rounds about 1/8inch thick. Heat a dry non-stick pan or well-seasoned griddle pan over medium heat. Toast the gorditas, turning frequently, for 3 to 4 minutes per side or until speckled and golden on the outside and puffy. Set aside for up to 6 hours before finishing the dish.
• In a large, heavy saucepan or deep fat fryer, heat 2 inches of vegetable oil to 350 degrees. Deep fry the gorditas, in batches, until golden brown. When cool enough to handle, split open like pita bread and fill the pockets with either Carne Asada or Grilled Fish and White Bean fillings.

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.

GRANDMA'S GORDITAS

Steps:

• Combine corn masa flour, baking soda, and salt in a bowl. Add a little water at a time until a firm dough forms. Divide dough into equal pieces and roll between your hands to form small balls. Press dough into 1/4-inch circles.
• Heat a griddle or comal over medium heat. Add dough circles to the hot griddle and cook until light brown, slightly inflated, and cooked on the outsides, about 3 minutes per side.
• Heat oil in a skillet over medium heat. Pan-fry gorditas in batches, if necessary, until golden brown, 1 to 2 minutes per side. Drain on paper towels and serve hot.

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.