Mexican Gorditas Little Fat OnesFrom bbarnes 8 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
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
Great sounding dish, thanks so much for posting!debbie919 in Manahawkin loved it
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
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