Each time I make gorditas, I can still picture my grandmother making these little fat corn masa pattie cakes. These gorditas are a favorite Mexico street food. Crisp on the outside and soft and tender within. These savory little pattie cakes are a great base for all types of toppings from pulled pork to shredded chicken, salsa, sour cream or crema Mexicana to chorizo with minced onion, queso fresco, and salsa. Serve hot. You will not be able to eat just one. Enjoy
Blue Ribbon Recipe
One bite and your taste buds will be transported to Mexico. The little gorditas are crunchy on the outside and slightly soft in the middle. These are incredibly delicious and addictive. They're so good, you'll want to double the recipe.
Ingredients For mexican gorditas ( little fat ones) (gorditas rellenas)
Maseca or Masa Harina or Bob's Red Mill
1 1/4 c
water or pork or chicken broth
vegetable oil or for a more luscious gordita, fry the dough in lard or butter instead of oil
shredded chicken or pork, or fried Mexican chorizo with onion.
salsa, mild or hot
1 1/2 c
Cotija cheese or queso fresco
How To Make mexican gorditas ( little fat ones) (gorditas rellenas)
Test Kitchen Tips
You are not cutting the dough with the cookie cutter, only using it as a guide for the size of the dough round. If they crack a little on the edges when you press with a spoon, just smooth them with your fingers. They'll fry fine.
In 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.
Transfer 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.
Heat 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.
In 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 than ten.
The 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
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