HOW TO MAKE MASA FOR GORDITAS RECIPES

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GORDITAS RECIPE | ALLRECIPES



Gorditas Recipe | Allrecipes image

Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.

Provided by Diana CakeLady Rangel

Categories     Bread

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 6

1 cup masa harina (instant corn masa mix)
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 cup oil for frying

Steps:

  • In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
  • Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
  • Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
  • Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

Nutrition Facts : Calories 196.5 calories, CarbohydrateContent 30.4 g, FatContent 6.7 g, FiberContent 3.1 g, ProteinContent 3.9 g, SaturatedFatContent 1.1 g, SodiumContent 390.1 mg, SugarContent 0.1 g

GORDITAS RECIPE | MEXICAN PLEASE



Gorditas Recipe | Mexican Please image

This is my preferred style for making gorditas. Giving them a shallow fry at the end of the cooking period gives them great flavor!

Provided by Mexican Please

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 (approx. 6 Gorditas)

Number Of Ingredients 7

2 cups masa harina
2 tablespoons lard
1 tablespoon butter (optional)
1.5 cups warm water
1 teaspoon baking powder
3/4 teaspoon salt
cooking oil

Steps:

  • In a mixing bowl, combine 2 cups masa harina, 3/4 teaspoon salt, and 1 teaspoon baking powder.  Add 2 tablespoons lard and combine well (I usually crumble it into the mixture using my fingers.)
  • Now add only 1 cup of the warm water and combine as much as you can using a spoon or spatula.  Add the rest of the water incrementally until you have a cohesive ball of masa dough. I usually dump the mixture onto a work surface and add the remaining water a few tablespoons at a time, kneading the dough until it comes together. Set aside and cover until you need it.
  • Pull off a 3 oz. chunk of masa dough and use your hands to roll it into a ball.  (3 oz. is somewhere between a golfball and a racquetball.)  
  • Surround the dough ball in plastic (I use a Ziploc bag with the top cut off) and use a flat-bottomed casserole dish to flatten the dough ball to a thickness that lies somewhere between 1/8" and 1/4". Keep in mind that you can always make them thicker at the cost of a longer cooking time. You can alternatively use a tortilla press for this step. 
  • Pre-heat a dry skillet or comal to medium heat.  Cook each side of the Gordita until light brown spots are forming, approximately 1-2 minutes per side.  
  • Meanwhile, heat up a thin layer of oil in a separate skillet.  I use a thermometer to get the oil up to 360F, and this corresponds to a medium setting on my stove. 
  • Add the partially cooked Gordita from the dry skillet and cook it in the hot oil for 1-2 minutes or until the bottom side is brown and crispy.  You can optionally cook the second side in the oil but I frequently will only cook the first side in oil.  Set aside to drain on some paper towels.
  • Use a knife to cut open the edges.  Insert your favorite filling and serve immediately.  I filled this batch with refried beans and cheese. 

Nutrition Facts : Calories 201 kcal, ServingSize 1 serving

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