Easy Authentic Homemade Gorditas Recipe

Easy, Authentic Homemade Gorditas Recipe 2024

WEBApr 2, 2024 · Easy Homemade Gorditas Recipe. Make the corn masa: In a large bowl, whisk together masa harina, salt, and baking powder. Use …

1. 1. __Make the corn masa__: In a large bowl, whisk together *masa harina*, salt, and baking powder. Use your hands to incorporate the lard into the dry ingredients. Add 1 cup of warm water and mix using a spatula. Continue adding warm water little by little until the dough just starts to come together. Transfer dough to a clean work surface and continue adding warm water as needed, kneading the dough by hand. Test the consistency by breaking off a small ball of dough and pressing it into your hand. The dough should be cohesive, but not so wet that it sticks to your hand (you should be able to easily peel the dough back from your hand). If the dough is too crumbly, continue adding warm water. If it’s too sticky, add a little *masa harina*. Let the dough rest, covered with a clean kitchen towel or plastic wrap, about 30 minutes.
2. 2. __Press the gorditas__: Pull off a golfball-size dough ball. Using a tortilla press or baking dish, press tortillas between two sheets of plastic to ¼ inch–thick patties. (Alternatively, use wet hands to hand-press dough.) Transfer patties to a baking dish covered with a clean kitchen towel.
3. 3. __Toast the gorditas__: In a dry pan or comal, toast the gorditas over medium-high heat until crispy on the outside with some brown spots, about 1–2 minutes per side. Transfer the gorditas to a plate or baking sheet.
4. 4. __Shallow-fry the gorditas__: Keeping the pan over medium-high heat, add enough lard to the pan to coat fully. (Oil should pool up around the sides of the pan when swirled.) Shallow-fry the gorditas in oil until they puff up, about 1–2 minutes per side. Transfer to a paper-towel-lined plate to drain.

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Gorditas Recipe Mexican Please

WEBFeb 6, 2019 · Pre-heat a dry skillet or comal to medium heat. Cook each side of the Gordita until light brown spots are forming, approximately 1 …

1. In a mixing bowl, combine 2 cups masa harina, 3/4 teaspoon salt, and 1 teaspoon baking powder. Add 2 tablespoons lard and combine well (I usually crumble it into the mixture using my fingers.)
2. Now add only 1 cup of the warm water and combine as much as you can using a spoon or spatula. Add the rest of the water incrementally until you have a cohesive ball of masa dough. I usually dump the mixture onto a work surface and add the remaining water a few tablespoons at a time, kneading the dough until it comes together. Set aside and cover until you need it.
3. Pull off a 3 oz. chunk of masa dough and use your hands to roll it into a ball. (3 oz. is somewhere between a golfball and a racquetball.)
4. Surround the dough ball in plastic (I use a Ziploc bag with the top cut off) and use a flat-bottomed casserole dish to flatten the dough ball to a thickness that lies somewhere between 1/8" and 1/4". Keep in mind that you can always make them thicker at the cost of a longer cooking time. You can alternatively use a tortilla press for this step.

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