gorditas - crispy puffy tacos

How To Make gorditas - crispy puffy tacos

• 
  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!
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