WebThis recipe for Mexican gorditas includes a filling of chorizo, potatoes, and cheese, but feel free to use any fillings that you like. The gorditas can be served with …
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WebHeat a large griddle or comal (a round, flat griddle). Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per …
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This recipe for Gorditas de Azucar is near and dear to my heart. 1/2 cup shortening or unsalted butter at room temp. Combine and whisk the dry ingredients in a large bowl.Cut in the butter and work it in with your hands until you have small crumbles. Mix in the egg. Gradually add in the milk until dough forms.
I like to add 1 tsp. fresh grated canela (cinnamon) and 1 tsp. vanilla extract on occasion. The gorditas should cook at an even steady heat and should puff up after they are cooked all they way through. Tried this recipe?
Heat a griddle pan or comal to medium/low heat. With a tortilla press or with a flat plate, take 1 dough ball and place between plastic, flatten to about 3 1/2 inches in width. Cook on hot griddle for 1 or 2 minutes per side until nicely browned. Keep warm gorditas covered so they will stay soft. Serve warm with butter and or dulce de leche.
When it comes to making a sweet and simple treat, I love turning to this recipe for Gorditas de Azucar, which translates to “sugar gorditas.” These sweet griddle cakes are basically the Mexican version of a scone or a sweet biscuit, traditionally topped with a dollop of butter or drizzled with dulce de leche, cajeta, or sweetened condensed milk.