Mexican Gorditas Little Fat Ones Recipe

How to make it

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• 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
• setting.
• 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.