So here you have my much awaited gorditas recipe! as you will see I like making mine smallish. These particular ones are filled with Mexican shredded beef but you can fill them with cheese or chicken as well. These take a little of work but are not difficult to make. They are soft inside and crunchy outside. Delish!
Makes 16 small gorditas
1 ¾ cups instant corn Masa flour (Masa Harina)
1 to 1 ¼ cup warm water + a couple of TBS that you might need
1/3 cup all-purpose four
2 TBS of vegetable shortening or lard
1 tsp. salt
1 tsp. baking powder
Oil for frying
Filling of choice – you can fill with shredded beef or chicken or cheese
Place the corn flour in a bowl and add 1 cup of water. Start mixing it with your hands. If it is too dry add the remaining 1/4th cup – you need this to have the consistency of play dough.
Add the all-purpose flour, shortening, salt and baking powder. Start kneading it in. If your dough is a little dry add more water — a TBS at a time. Don’t overdo the water. You do not want your dough to be too sticky or too dry. If you get it too sticky add a little more corn flour to it. If it is too dry add a little bit of water. You get the point.
Lightly wet your hands and form 12 to 16 balls of dough of approximately the same size. Cover the balls of dough with a damp cloth as you make them so they don’t dry up.
Place one of the dough balls in the middle of a thick plastic bag such as a Ziploc and cover with another one. Gently press the dough ball down with a small plate. Do not make it too thin – about 1/4th inch. Remove the top bag and rotate the ends with your fingers to make it perfectly round.
Place the oil in a deep skillet and heat until very hot (it is ready when you add a small piece of bread into it and it sizzles).
Heat a large skillet or griddle. Place your gorditas on it and lightly brown on both sides, flipping two to three times. Transfer the gorditas into the hot oil. Work in batches without crowding the pan. Cook each one for about 45 seconds per side – flipping it as soon as it browns and puffs up. Transfer the gorditas on to a paper towel lined plate.
If the gordita has not opened while frying slit it with a small sharp knife about half way. Fill the gordita with your filling of choice and serve.
Print you recipe here — http://thefrugalchef.com/2015/08/gorditas-recipe/
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