Recipe

Mexican Gorditas Little Fat Ones Recipe

	Bbarnes / All my dishes 12 months ago A "gordita" ("little fat one") is like a corn tortilla, only smaller and fatter. It inflates a bit when grilled, then fried, so it can be split to form a pocket and filled with meat, beans your choice Prep:30m Cook:5m Servings:5	Bbarnes
	mexican gorditas

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Ingredients

2 cups fresh masa OR instant corn flour (Maseca or masa harina)

1 1/3 cups warm water (if using instant masa)

1/4 cup lard

1 tablespoon baking powder

comal (or cast iron skillet 9”)

3” hot oil (350º ) for frying

*******Gordita Filling********

1 LB of ground beef

3-4 large potatoes peeled cubed and boiled

½ C chopped onion

2 tsp ground cumin

salt to taste

Directions

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.

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Comments

peetabear 12 months ago said:
Love the sound of these... like the idea of splitting open and adding a filling..like a cornmeal pita... five forks for you

debbie919 12 months ago said:
Great sounding dish, thanks so much for posting!

lunasea 12 months ago said:
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. ~Vickie

pollymotzko 10 months, 2 weeks ago said:
Hello there,
I made Gorditas years ago when I was married. There was an article in the food section of our paper that told about a local restaurant that was El Salvadorian and I made Gorditas with homemade refried beans, cheese and guacamole. They turned out pretty well. My exhusband loved trying new things and loved the things I made.

You make me want to make these again.

I like the beef filling you have here.

Keep the good recipes coming!

Polly Motzko

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Alterations

pollymotzko 10 months, 2 weeks ago said:
For the beef filling I'm thinking I might use O'Brian Potatoes in an unexpected way.
I'm just wondering what the equivalent of 3 baking potatoes would be to cubed potatoes?
Would you know by chance?

I think it could work plus the potatoes stretch the meat in a more economical dish.

Polly Motzko

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