gorditas

Making your own Mexican Gorditas at home is super easy! These little corn cakes made from masa dough have a little pocket in the middle made for stuffing with all sorts of delicious fillings! (gluten free, vegetarian, vegan)

Gorditas Recipe

masa harina

water

salt

Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. Heat a large skillet, griddle or comal over medium-high heat.

Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla.&nbsp;

Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds.&nbsp;

Flip it over one more time and cook each side for about 1 minute, until it has beautiful brown spots.

At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate and cover it with a light kitchen towel.

As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and create a pocket.

Fill gordita with desired fillings and enjoy!

Chubby Flour Tortillas recipe from Pati&#039;s Mexican Table Season 9, Episode 901 &quot;Tucson: Gateway to Sonora&quot;

Chubby Flour Tortillas

all purpose flour

vegetable shortening (plus 2 tablespoons for rolling the pieces of dough)

evaporated milk

Combine 1 pound of all purpose flour and the salt in a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup plus 2 tablespoons of the vegetable shortening by spoonfuls or chunks. Start mixing with your fingertips, or with the mixer on low speed, until the fat has been broken into very small pieces and evenly distributed through the flour.

In 4 to 5 additions, add the evaporated milk, each time folding it through the flour in a circular motion scraping from the bottom and folding the dough from the center out to the edges of the bowl, or beating continually on low speed in the mixer. If using a mixer, turn the speed to medium and beat for 7 to 8 minutes, until the dough is elastic and no longer sticky. If kneading by hand, at first it will be very sticky and lumpy, but as you continue to knead, it will become more elastic and less wet, with fewer and fewer lumps. After 8 to 10 minutes the dough should be completely smooth and springy to the touch, though it will still be a bit sticky. Gather it into a ball, place back in the bowl and cover the bowl with a clean kitchen towel. Let it rest for 20 to 30 minutes.

Divide the dough in half. Grab one piece and squeeze out 1 1/2-inch balls of dough between your thumb and index fingers, as if you were making biscuits. Repeat with the other half of the dough. Alternatively, divide the dough in half, then in half again, and repeat until you have 16 pieces. Set them on the counter as you move along.

Sprinkle 1/4 cup flour on the countertop and grease the palms of your hands with one of the remaining tablespoons of vegetable shortening. Roll the balls in your hands to grease them, then roll them generously in the flour and place back in the bowl or on a sheet pan. Repeat with the remaining dough and shortening. Cover the balls with a kitchen towel and set aside to rest for 20 to 30 minutes.

Preheat your comal, griddle or nonstick skillet over medium-low heat for at least 5 minutes.

Lightly flour your work surface and your rolling pin and one at a time, roll out each ball into a 1/8-inch thick tortilla. Rotate the tortilla on your work surface about 5 or 6 times as you roll it out. Do not worry if you don’t get perfect circles. As soon as you are done rolling out a tortilla, throw it on the comal and cook for about a minute, until you begin to see bubbles forming on top. Check to see if the bottom has become a little freckled and if so, flip the tortilla and cook on the other side until it puffs way up and the side that is now on the bottom begins to freckle. Remove and place in a clean kitchen towel. Continue to roll out and cook the tortillas one by one, placing them in the towel as you move along. Serve warm.

When I am feeling homesick, I cook the dishes and recipes that remind me of home. And especially the ones that remind me of Mom. This recipe for Gorditas de Azucar is near and dear to my heart.

Gorditas de Azucar(Sweet Griddle Cakes)

flour

sugar

cinnamon (optional)

tsp. baking soda (OPTIONAL)

baking powder

milk warm milk

egg (lighty whisked)

Combine  and whisk the dry ingredients in a large bowl.Cut in the butter and work it in with your hands until you have small crumbles. Mix in the egg. Gradually add in the milk until dough forms. Make 12 dough balls, cover and set aside for 20 minutes.

Heat a griddle pan or comal to medium/low heat. With a tortilla press or with a flat plate, take 1 dough ball and place between plastic, flatten to about 3 1/2 inches in width. Cook on hot griddle for 1 or 2 minutes per side until nicely browned. Keep warm gorditas covered so they will stay soft. Serve warm with butter and or dulce de leche.

https://embed.mediavine.com/videos/tomj1p4mey9rys9ho70o

Simple Mexican recipes like gorditas de azucar are traditional and delicious!

Gorditas de Azucar-Sweet Griddle Cakes

Gorditas de Maiz

masa harina (yellow

chile ancho powder (this is optional)

pork manteca, grapeseed oil or canola oil (for frying later)

Add water, salt and chile ancho powder(if using) to a bowl and stir just until salt is dissolved.

Gradually add in the masa harina until dough forms. It should be soft, but not sticky.

Roll 6-8 equal size masa balls. With a little warm water on hand, wet hands and using the palm of your hands, pat balls gently to form the gordita. If the edges crack, smooth over by rubbing a little water over the area. Place onto plate and cover. Let sit for 30 minutes.

Preheat cast iron pan to medium/low heat for 5 minutes. When hot, drizzle a little oil into pan. Place 3 gorditas in pan, cover with lid and cook for 3 to 4 minutes. Turn and cook for another 3 minutes, more or less. Add another drizzle of oil to pan when you turn them. Keeping them covered while cooking, creates a little steam and the gorditas will puff up slightly.

Let gorditas cool for just one minute. To cut open, place a few folded paper towels ovr gordita. Using a small serrated knife carefully slice open 3/4 of the way. Turn gordita as you slice. The paper towels keep your hands from getting burned while slicing. Gorditas slice better when they are warm. Yields 6 gorditas. Fill with beans, cheese, avocado and salsa.

Directions

Red Gorditas with Creamy Chipotle Chicken recipe from Pati’s Mexican Table Season 13, Episode 2 “Canyon Cuisine”

Red Gorditas with Creamy Chipotle Chicken

dried colorado chile (or guajillo, New Mexico

vegetable oil (or vegetable shortening

Creamy Chipotle Chicken (or filling of your choice, warmed up)

lettuce (to garnish)

Ripe avocado slices (to garnish)

queso fresco (to garnish)

In a medium bowl, combine the masa harina, ground chile and salt. Add the water and knead until completely incorporated and smooth, about 2 to 3 minutes. Add the vegetable oil and knead until thoroughly combined. It should be as soft as playdough and hold its shape when rolled into a ball. Cover with a wet kitchen towel and let rest for at least 20 to 30 minutes to fully hydrate.

Preheat a comal, cast iron, or nonstick skillet over medium-low heat. Line your tortilla press with a couple pieces of plastic cut into rounds (produce bags from the grocery store are perfect for this). Place a small bowl of water next to you. Divide the masa into 10 pieces, keeping it in the bowl and covered. One by one, roll each piece of masa into a ball of about 2¼ inches, using the water to moisten your hands as needed.

Open the tortilla press, set a piece of plastic on the base, place a ball of mass on top in the center, and cover with the second piece of plastic. Gently press down, one or two times, until you get a very chubby tortilla of about ¼ to ⅓  inch thick and about 4 to 4¼ inches around. Alternatively, you may shape the gorditas with your hands.

Transfer the gordita to the preheated comal and let it cook, without moving it, for about 5-6 minutes on the first side, until the bottom half seems cooked and has changed in color slightly and started to freckle. Flip and cook another 5-6 minutes, until the second side begins to freckle and brown. Flip again and cook another 2 minutes per side until they are ready, taking care not to burn the outside. You know they’ve cooked when they seem to want to puff if you press them with your fingers.

Remove from the comal. Holding with a kitchen towel, if need be, run a small sharp knife through the gordita about ⅔ of the way, without cutting all the way through, to create a pocket. You may want to wet the knife to help slice through, as the masa may still be doughy in some areas.

Wrap the gorditas in a clean kitchen towel, or place in a tortilla holder, as you move along to keep warm. Once ready, fill the gorditas with the Creamy Chipotle Chicken, or your preferred filling, and place back on the comal for a minute to completely heat through. Then garnish with shredded lettuce, avocado slices and crumbled queso fresco.

Note: To make your own chile powder: Remove the stems and seeds from 2 ounces dried colorado, guajillo, New Mexico or Hatch chiles. On a preheated comal or skillet, set over medium heat, toast the chiles for about 1-2 minutes, flipping as they toast and brown, being careful not to let them burn. Remove from the heat once they are fragrant, browned and toasted, and their fumes have released. When cool enough to handle, process in a spice or coffee grinder, or small food processor, until finely ground. This will make ¼ cup or about 4 tablespoons.

Think of Sweet Gorditas as like a pancake that’s often the breakfast of choice in Chihuahua and borderland communities.

Sweet Gorditas

whole wheat flour

ground canela or true cinnamon (divided)

unsalted butter

sugar (divided)

milk

egg (lightly beaten)

vanilla extract

Confectioners’ sugar (optional, for serving)

Combine the flour, baking powder, salt and 1 teaspoon of the canela or cinnamon in a medium bowl. Add the diced butter and combine with the flour with your fingers or a fork until the mixture resembles coarse meal. Stir in ½ cup of the sugar. Add the milk, egg and vanilla and mix it into the flour in circular motions, scraping from the bottom and folding and kneading the dough. At first it will be sticky and lumpy, but as you continue to knead, it will become a little bit more elastic and malleable. Add more flour, a tablespoon at a time, if needed. Cover with a towel and let rest for 20 to 30 minutes.

Preheat a comal, griddle, or skillet over low heat for 10 minutes. On a flat plate, combine the remaining ½ cup sugar and 1 teaspoon canela or cinnamon and set aside.

Divide the dough into 16 even pieces. Roll them into balls, place them on a plate or baking sheet, and cover with a towel.

Either using a tortilla press lined with 2 pieces of plastic (cut from supermarket produce bags is perfect), as if making tortillas, or lightly flouring your work surface and your rolling pin, press or roll out each ball into approximately 5-inch rounds about ⅛-inch thick. They gain volume and thicken as they cook.

Lay the gordita on the preheated comal, griddle, or skillet and cook for about 5 to 6 minutes, until the bottom seems cooked and is golden brown and the gordita has slightly puffed and gained some volume. Flip and cook another 5 to 6 minutes, until golden brown. Remove from the heat and dredge both sides in the cinnamon sugar. Repeat with the remaining gorditas and serve hot.

Drizzle them with honey or maple syrup or serve them with fresh fruit or jam (I like peach jam or apple butter), sprinkle them with confectioners’ sugar, or spread them with Nutella.

You can make the dough ahead, divide into the 16 balls, and set aside in the refrigerator for about 20 minutes or up to 3 days in a lidded container or sealed plastic bag. In fact, refrigerating them before helps them press or roll out more evenly.

Note:

Top 6 gorditas recipes from across the web

The most viewed gorditas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gorditas Recipe

Chubby Flour Tortillas

Gorditas de Azucar(Sweet Griddle Ca...

Gorditas de Maiz

Red Gorditas with Creamy Chipotle C...

Sweet Gorditas

Top 6 gorditas recipes from across the web

The most viewed gorditas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gorditas Recipe

Chubby Flour Tortillas

Gorditas de Azucar(Sweet Griddle Ca...

Gorditas de Maiz

Red Gorditas with Creamy Chipotle C...

Sweet Gorditas

The most viewed gorditas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine