MEXICAN GORDITAS
Gorditas Recipe: These delicious little thick corn tortillas stuffed with savory fillings are easy to make at home. See this step-by- tutorial. They're a great way to use the leftover stew from yesterday or the lonely refried beans in the fridge.
Provided by Mely Martínez
Categories Main Course
Time 25m
Number Of Ingredients 5
Steps:
- In a medium size bowl mix the corn-flour and salt. Slowly add the water and knead to form a uniform mixture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn't have to be sticky. Depending on the humidity of your local city, you will need to add about 2 more tablespoons of water to the dough, and also keep a small bowl with water to moist the dough as needed. This dough tends to dry, so cover with a moist kitchen napkin while you make the gorditas.
- Divide the dough into 9 balls and cover with a moistened kitchen towel or paper towel. Heat the griddle to medium high. It has to be hot when you place the gorditas, in order to avoid having them stick.
- Place one plastic square on your tortilla press and then one ball of dough, top with the other plastic square, and gently press down the tortilla press to form the gordita. It should be about 4 inches in diameter. If using the glass baking dish, place one plastic square on your working surface, add the ball of dough, cover with the other plastic square and gently press with the glass dish, making an even pressure to form the gordita disc.
- Remove the top plastic. Pick up the gordita, holding with the plastic at the bottom. Gently flip the tortilla onto the palm of your hand. Then, place on the hot griddle to cook.
- While the gordita is cooking, keep forming the rest of the dough, keeping a watchful eye on the griddle.
- After about 2 minutes, check if the gordita has already formed light brown spots. If so, flip to cook the other side of the gordita. It will need about 2 more minutes to cook on the other
- side. Then check if it has formed light brown spots, if you see the brown spots then flip again, if not, then leave a few more seconds on that side, and flip again and cook for 20 seconds. In total, you'll flip the gordita 2 times, and the cooking time will be more than 4 and half minutes total. In the last cooking time, the gordita will slightly inflate. Remove from griddle and cover with a clean kitchen napkin to keep warm.
- As soon as you can handle the hot gordita, with the help of a paring knife, make an incision around the edge, just big enough to introduce the filling. Do not open the whole thing. Return the gordita to the napkin to keep them warm while you finish making the rest of the dough.
- Once you've finished making all the gorditas, fill them with the stuffing of your choice, as I've mentioned in the fourth paragraph above.
- Serve while they're still hot with green and red salsa. I hope you enjoy this Gorditas recipe!
Nutrition Facts : ServingSize 1 gordita & filling, Calories 154 kcal, Carbohydrate 17 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 317 mg, Fiber 2 g
PUPUSAS
These easy and delicious homemade Pupusas are filled with beans and cheese served with traditional toppings like curtido and salsa roja. Hopefully you feel them transport you to the streets of El Salvador!
Provided by Lauren Allen
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl. Add the warm water, little by little, mixing the dough with your hand. You may not need all of the water. You want the masa to be the consistency of a soft play dough. If the dough is too wet, mix in some more masa harina. If it's too dry, add a little more water. Mix in butter and chicken bouillon, if using.
- Scoop into balls: Scoop the dough into large, golf-ball-size portions. You can scoop all of the dough into balls before continuing, or make 1 pupusa at a time. Be sure to keep the dough covered with a damp cloth as you work, to keep it from drying out.
- Flatten and add filling: Use the palms of your hands to pat the dough into a disc, about 4 inches in diameter. Scoop about half a tablespoon of the beans and place it in the center of the dough circle, followed by a pinch of shredded cheese.
- Shape into disc: Gently bring the edges of the dough up and around the filling, pinching it closed into a ball. Gently pat the dough between your palms to form it into a disc again. Be gentle so you don't have big cracks of filling come through, but if you do have some, its fine! They don't need to be perfect.
- Cook: Heat a large un-greased skillet or pan over medium heat. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. You will know the pupusas are ready to flip when the edges are set and the bottom is lightly golden.
- Serve immediately, topped with Curtido and Salsa Roja.
Nutrition Facts : Calories 108 kcal, Carbohydrate 15 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 173 mg, Fiber 2 g, Sugar 0.3 g, TransFat 0.04 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
GORDITAS
Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.
Provided by Diana CakeLady Rangel
Categories Bread
Time 1h30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 30.4 g, Fat 6.7 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 390.1 mg, Sugar 0.1 g
GORDITAS RECIPE
Making your own Mexican Gorditas at home is super easy! These little corn cakes made from masa dough have a little pocket in the middle made for stuffing with all sorts of delicious fillings! (gluten free, vegetarian, vegan)
Provided by Isabel Eats
Categories Main
Time 20m
Number Of Ingredients 3
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!
Nutrition Facts : ServingSize 1 gordita, Calories 55 kcal, Carbohydrate 12 g, Protein 2 g, Fat 1 g, Sodium 146 mg, Fiber 1 g, Sugar 1 g
More about "how to reheat mexican gorditas recipes"
GORDITAS RECIPE WITH MASECA - MARICRUZ AVALOS KITCHEN …
From maricruzavalos.com
5/5 (2)Category BreakfastCuisine MexicanCalories 104 per serving
HOW TO MAKE MEXICAN SOPES RECIPE (STEP BY STEP …
From carlsbadcravings.com
EASY, AUTHENTIC HOMEMADE GORDITAS RECIPE - 2023
From masterclass.com
FLOUR GORDITAS RECIPE (GORDITAS DE HARINA) - MUY BUENO …
From muybuenocookbook.com
GORDITAS RECIPE | MEXICAN PLEASE
From mexicanplease.com
HOW TO MAKE GORDITAS - THE TORTILLA CHANNEL
From thetortillachannel.com
GORDITAS DE CHILE COLORADO : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
Servings 16
MEXICAN TORTA DE CARNITAS RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
WATCH: HOW TO MAKE GORDITAS AT HOME | EPICURIOUS
From epicurious.com
HOW TO MAKE GORDITAS WITH MASECA | REFRIED BEANS GORDITAS
From youtube.com
MEXICAN GORDITAS... | A MEXICAN COOK
From amexicancook.ie
EVER WONDERED HOW TO MAKE GORDITAS WITH MASECA?
From justmexicanfood.com
HOW TO MAKE GORDITAS + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
EASY MEXICAN ARROZ BLANCO RECIPE | MEXICAN MADE MEATLESS™
From mexicanmademeatless.com
AUTHENTIC SOPAIPILLAS RECIPE - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
GORDITAS DE AZUCAR (SWEET GRIDDLE CAKES) - MUY BUENO …
From muybuenocookbook.com
SUGAR WHEAT GORDITAS... | A MEXICAN COOK
From amexicancook.ie
THE ULTIMATE GORDITA BURGER RECIPE - PASTRY CHEF ONLINE
From pastrychefonline.com
HOW TO COOK GORDITAS? - DELISH RECIPES
From recipes.tibet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love