Mexican Gorditas Little Fat OnesFrom bbarnes 6 years ago
- 2 cups fresh masa OR instant corn flour (Maseca or masa harina) shopping list
- 1 1/3 cups warm water (if using instant masa) shopping list
- 1/4 cup lard shopping list
- 1 tablespoon baking powder shopping list
- comal (or cast iron skillet 9”) shopping list
- 3” hot oil (350º ) for frying shopping list
- *******Gordita Filling******** shopping list
- 1 LB of ground beef shopping list
- 3-4 large potatoes peeled cubed and boiled shopping list
- ½ C chopped onion shopping list
- 2 tsp ground cumin shopping list
- salt to taste shopping list
How to make it
- Mix the fresh masa or masa harina corn flour and warm water
- to form a soft dough.
- Work in the ‘warmed’ lard. (To warm the lard, microwave 10 seconds at a time until it is soft but not melted).
- If the mixture seems too crumbly, add more water a little at a time. If the dough sticks to your hand, it is too wet and you will need to add a little more masa. When the dough feels ‘just right’- not too wet and not too crumbly, then put into a plastic bag, seal, and let stand, for 10 minutes.
- Heat the comal (or 9” cast iron skillet) on a medium heat
- Pinch off a piece of the dough (about 2 inches thick) and
- form into a smooth ball with the palms of your hands. Keep
- the remaining dough in the plastic bag to prevent drying out.
- Pat this ball flat with the palms of your hand until it is 1/4"
- thick and about 4 inches in diameter. (I use a tortilla press you can purchase at any latin grocery store)
- Place on the hot comal and let cook for about 1 minute.
- Turn over with a spatula and cook another minute or so.
- Remove and let cool slightly.
- Carefully drop the gordita into the hot oil (at least 3") that is
- at 350-375º. Let fry for about 30 seconds, then with a slotted spoon
- or tongs, turn the gordita over in the hot oil. At this point it should
- start to 'puff' slightly.
- When a golden brown, remove from the oil and place on a paper towel.
- Let cool slightly, then slice open on one end to put your
- favorite filling inside.
- ********For the Gordita Filling*******
- Cook gound beef until no longer pink I do not drain the meat.
- Add the cooked potatoes, cumin and salt.
- Stuff the gordita shells and garnish with lettuce, tomatoes and cheese, sourcream etc.
The Cookbbarnes Oakland, ME
The Rating4 people
How delightful and delicious. I love gorditas, but have never made them at home. Now that I have your recipe, I can't wait to give them a try. Thanks so much - great post and high 5. ~Vickielunasea in Orlando loved it
Great sounding dish, thanks so much for posting!debbie919 in Manahawkin loved it
love the sound of these... like the idea of splitting open and adding a filling..like a cornmeal pita... five forks for youpeetabear in mid-hudson valley loved it
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