Mexican Gorditas ( Little Fat Ones) (Gorditas Rellenas)
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- 2 c
- maseca or masa harina or bob's red mill
- 1 1/4 c
- water or pork or chicken broth
- 1/4 c
- vegetable oil or for a more luscious gordita fry the dough in lard or butter instead of oil.
- 2 c
- shredded chicken or pork, or fried mexican chorizo with onion.
- 1 c
- salsa, mild or hot
- 1 1/2 c
- cotija cheese or queso fresco
- 1 tsp
1In a large bowl, mix the Masa Harina with the water or broth and 2 tablespoons oil or melted lard and the salt. Knead the dough just until it comes to a ball. you might need to add a little more water or broth to make it a little moist but not sticky Tansfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3 inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.
2Heat a large griddle or comal ( a round flat griddle). Put the gorditas on the griddle to cook over moderate/high heat, turning once, until lightly browned in spots about two minutes per side. Using the back of a spoon, lightly press indenting starting from the middle and all around the gordita on one side only leaving a lip all around the edge of the gordita. In other words your gorditas should look like flat little bowls with a lip all around.
3In a large skillet, heat about a 1/2 cup oil or lard or butter. Oil or lard should be shimmering. Add the gorditas and fry over high heat until golden and crispy. About 2 minutes per side; drain on paper towels. Top with your favorite toppings such as the seasoned shredded pork or chicken or chorizo filling the indentation or the wells in each of the little gordita patties. Finish topping with the salsa, sour cream or queso fresco or cotija cheese. Serve hot. These are truly luscious. Tip Make two batches your family will want more then ten.
4The above picture shows my Gorditas made with chorizo, diced sweet onion, grated queso fresco and I have used two sauces, to top them off. Tomatillo salsa and Chipotle salsa. Enjoy