Gordita Bread Recipes

GORDITAS RECIPE

Steps:

• In a mixing bowl, combine 2 cups masa harina, 3/4 teaspoon salt, and 1 teaspoon baking powder. Add 2 tablespoons lard and combine well (I usually crumble it into the mixture using my fingers.)
• Now add only 1 cup of the warm water and combine as much as you can using a spoon or spatula. Add the rest of the water incrementally until you have a cohesive ball of masa dough. I usually dump the mixture onto a work surface and add the remaining water a few tablespoons at a time, kneading the dough until it comes together. Set aside and cover until you need it.
• Pull off a 3 oz. chunk of masa dough and use your hands to roll it into a ball. (3 oz. is somewhere between a golfball and a racquetball.)
• Surround the dough ball in plastic (I use a Ziploc bag with the top cut off) and use a flat-bottomed casserole dish to flatten the dough ball to a thickness that lies somewhere between 1/8" and 1/4". Keep in mind that you can always make them thicker at the cost of a longer cooking time. You can alternatively use a tortilla press for this step.
• Pre-heat a dry skillet or comal to medium heat. Cook each side of the Gordita until light brown spots are forming, approximately 1-2 minutes per side.
• Meanwhile, heat up a thin layer of oil in a separate skillet. I use a thermometer to get the oil up to 360F, and this corresponds to a medium setting on my stove.
• Add the partially cooked Gordita from the dry skillet and cook it in the hot oil for 1-2 minutes or until the bottom side is brown and crispy. You can optionally cook the second side in the oil but I frequently will only cook the first side in oil. Set aside to drain on some paper towels.
• Use a knife to cut open the edges. Insert your favorite filling and serve immediately. I filled this batch with refried beans and cheese.

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.

GORDITA BREAD

Steps:

• In a large bowl, mix masa harina and lard. Slowly add in the stock while mixing. Mix the salt and garlic powder into the flour and then add to the Masa mixture. Knead the mixture in the bowl for 2-3 minutes.
• Pull off pieces of dough and roll in your hands to form a golf-ball sized ball. Lightly coat the balls with flour and place between to two pieces of cellophane or use a tortilla press. Roll or press the balls until the gorditas are about 1/4 inch thick.
• Heat a comal (or a griddle) until hot. Cook the gordita for about one minute on each side, or until it is cooked through.
• Heat the oil over medium heat. Place the cooked gorditas in the oil one at a time and cook until the gordita puffs up. Drain on paper towels.
• Slice an opening in one end to open the pocket and stuff with your favorite fillings such as meat and beans.

MEXICAN FRY BREAD (MEXICAN FRIED GORDITAS)

Steps:

• 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.
• Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
• In a cast iron skillet, heat oil to 375 degrees F.
• Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
• Use a slotted spoon to remove rounds from skillet; drain on paper towel.
• Fill with prepared fillings as desired.

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.