Gorditas - Crispy Puffy Tacos

Tammy Brownlow

By
@DoughmesticGoddess

The first time I tried gorditas I thought they were so good I ended up having 4 of them!

They are light and crispy and completely addictive. You can fill them with anything you like from taco fillings, to bbq and they are always very good.


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Serves:

Makes 10

Prep:

20 Min

Cook:

10 Min

Method:

Deep Fry

Ingredients

2 c
masa harina
1/2 tsp
salt
2 c
boiling water
deep fryer filled with vegetable oil

Directions Step-By-Step

1
Mix Masa and salt together in a heat proof bowl.
2
Add 1 1/2 cups boiling water to Masa mixture. Stir with a spoon to combine
3
If the dough is still too dry add 1 tablespoon of water at a time until dough is pliable.
4
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
5
Cover with plastic wrap and allow to rest 30 minutes.
6
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
7
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.
8
Place gordita on to you iron skillet. Cook for 1 minute until it releases from pan.
9
Flip and cook the other side.
10
Remove from skillet and drop immediately into deep fryer. Make sure to drop in a way that it completely submerges itself in the oil.
11
It will begin to "puff" up right away. Cook until light, crispy, and golden brown.
12
Remove from deep fryer and allow to drain. I use a metal colander for this.
13
Continue until all gorditas are cooked.
14
Transfer to a baking sheet lined with paper towels.
15
Top with your favorite toppings, beans, onion, cheese, and taco sauce. Shredded pork, slaw, pico. Use your imagination. Have fun and enjoy!

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Flour
Regional Style: Mexican