RECIPE FOR GORDITAS RECIPES

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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

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES



Pizza Hut Pan Pizza Copycat Recipe | Top Secret Recipes image

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Number Of Ingredients 24

Nutrition Facts : Calories 390 calories

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