Gorditas De Piloncillo Sweet Fried Masa Cakes 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:

• Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers. Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side. Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing. Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes. Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco.

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.