Gorditas Crispy Puffy Tacos 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 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 - CRISPY PUFFY TACOS

Steps:

• 1. Mix Masa and salt together in a heat proof bowl.
• 2. Add 1 1/2 cups boiling water to Masa mixture. Stir with a spoon to combine
• 3. If the dough is still too dry add 1 tablespoon of water at a time until dough is pliable.
• 4. Allow dough too cool a little. When it is still very warm knead until the dough is smooth and elastic. It will remind you a little of the softness of pizza dough
• 5. Cover with plastic wrap and allow to rest 30 minutes.
• 6. While dough is resting preheat your iron skillet to medium heat. Turn on your deep fryer about 10 minutes before you press your first gordita
• 7. Separate dough into 10 equal pieces. Press between plastic in a tortilla press until it is about 3/8 inches thick and 4" in diameter.
• 8. Place gordita on to you iron skillet. Cook for 1 minute until it releases from pan.
• 9. Flip and cook the other side.
• 10. Remove from skillet and drop immediately into deep fryer. Make sure to drop in a way that it completely submerges itself in the oil.
• 11. It will begin to "puff" up right away. Cook until light, crispy, and golden brown.
• 12. Remove from deep fryer and allow to drain. I use a metal colander for this.
• 13. Continue until all gorditas are cooked.
• 14. Transfer to a baking sheet lined with paper towels.
• 15. Top with your favorite toppings, beans, onion, cheese, and taco sauce. Shredded pork, slaw, pico. Use your imagination. Have fun and enjoy!

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.