Gorditas Recipes

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

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.

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.