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Gorditas
Gorditas are delightful Mexican stuffed corn cakes, essentially thick masa pockets that are fried or griddled and then filled with a variety of savory stews and toppings. A beloved street food originating from Central Mexico.
đ§ Ingredienser
- 2 cups Masa harina(Specifically for tamales or tortillas. Do not use cornmeal or corn flour.)
- 1.5 cups Warm water(Adjust as needed for dough consistency.)
- 2 tbsp Lard or vegetable shortening(Lard provides authentic flavor, but shortening is a good alternative.)
- 1/2 tsp Salt(Optional, but enhances flavor.)
- 1 cup ChicharrĂłn prensado(Finely chopped. This is pressed pork rind, often sold in blocks. If unavailable, use finely crumbled cooked pork rinds mixed with a little salsa or broth to moisten.)
- 1 cup Refried beans(Warm and seasoned.)
- for topping Salsa verde or roja(Your favorite homemade or store-bought salsa.)
- for topping Mexican crema or sour cream(Thin with a little milk if too thick.)
- for topping Queso fresco or crumbled feta cheese(Crumbled.)
- for cooking Vegetable oil or lard(Enough for shallow frying or griddling.)
đšâđł Instruktioner
- 1
Prepare the Masa Dough: In a large bowl, combine the masa harina and salt (if using). Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. If it's too dry, add a tablespoon of water at a time. If too wet, add a little more masa harina. Add the lard (or shortening) and knead the dough for about 5-7 minutes until it is smooth and elastic, similar to play-doh.
â±ïž 10 minutes - 2
Form the Gorditas: Divide the dough into 8 equal portions. Roll each portion into a ball. Flatten each ball into a thick disc, about 1/2 inch thick and 3-4 inches in diameter. You can use a tortilla press lined with plastic wrap for uniform thickness, or flatten by hand.
â±ïž 10 minutes - 3
Cook the Gorditas: Heat about 1/4 inch of vegetable oil or lard in a large skillet or on a comal (griddle) over medium-high heat. The oil should shimmer but not smoke. Carefully place 2-3 gorditas into the hot oil (do not overcrowd the pan). Fry for about 4-6 minutes per side, until they are golden brown and puffed up. They should sound hollow when tapped. Remove with a slotted spoon and drain on paper towels. If using a comal, cook for about 7-10 minutes per side, pressing down gently with a spatula, until golden brown and cooked through. They may not puff up as much on a comal.
â±ïž 15-20 minutes - 4
Create the Pocket: Once the gorditas have cooled slightly (they should still be warm), carefully slice one edge open with a sharp knife to create a pocket. Be careful not to cut all the way through. This is best done while they are still warm so they don't crack.
â±ïž 5 minutes - 5
Fill and Serve: Generously fill each gordita pocket with the chopped chicharrĂłn prensado and warm refried beans. Top with your desired salsa, a drizzle of Mexican crema, and a sprinkle of queso fresco. Serve immediately.
â±ïž 5 minutes
đĄ Proffstips
- âThe dough should be soft and pliable, not sticky. Adjust masa harina or water as needed.
- âCook the gorditas until they are golden brown and sound hollow when tapped. This ensures they are cooked through.
- âWarm fillings make for a more enjoyable gordita experience.
- âDon't overfill the gorditas, or they may split open.
- âIf you can't find chicharrĂłn prensado, you can use other fillings like shredded chicken tinga, carne deshebrada, or rajas con crema.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Gorditas de Picadillo: Filled with a savory ground meat and vegetable mixture.
- Gorditas de Rajas con Crema: Filled with strips of poblano peppers in a creamy sauce.
- Gorditas de ChicharrĂłn en Salsa Verde: Filled with pork rinds simmered in green salsa.
- Sweet Gorditas: Omit salt, add a tablespoon of sugar to the masa, and fill with sweetened condensed milk or fruit preserves.