Tacos & Burritos
Gorditas - Crispy Puffy Tacos
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deep fryer filled with vegetable oil
Mix Masa and salt together in a heat proof bowl.
Add 1 1/2 cups boiling water to Masa mixture. Stir with a spoon to combine
If the dough is still too dry add 1 tablespoon of water at a time until dough is pliable.
Allow dough too cool a little. When it is still very warm knead until the dough is smooth and elastic. It will remind you a little of the softness of pizza dough
Cover with plastic wrap and allow to rest 30 minutes.
While dough is resting preheat your iron skillet to medium heat. Turn on your deep fryer about 10 minutes before you press your first gordita
Separate dough into 10 equal pieces. Press between plastic in a tortilla press until it is about 3/8 inches thick and 4" in diameter.
Place gordita on to you iron skillet. Cook for 1 minute until it releases from pan.
Flip and cook the other side.
Remove from skillet and drop immediately into deep fryer. Make sure to drop in a way that it completely submerges itself in the oil.
It will begin to "puff" up right away. Cook until light, crispy, and golden brown.
Remove from deep fryer and allow to drain. I use a metal colander for this.
Continue until all gorditas are cooked.
Transfer to a baking sheet lined with paper towels.
Top with your favorite toppings, beans, onion, cheese, and taco sauce. Shredded pork, slaw, pico. Use your imagination. Have fun and enjoy!