Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds. In a cast iron skillet, heat oil to 375 degrees F. Place rounds in oil; cook each side 20 to 30 seconds or until light …
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Word to the Wise: Use warm water. Not hot water, or you’ll burn yourself. Olive oil is optional, but it helps bring the dough together and adds flavor to the gorditas. The baking powder will make them puff up slightly since they can be very flat, almost like a thick tortilla.
In a large bowl combine the Maseca, salt and water. Mix together thoroughly with hands. Form the dough into about 8 or 9 equal sized balls. Flatten the balls one at a time using a tortilla press or a heavy bottomed pot and 2 squares of plastic such as a ziploc bag cut down the sides. Don’t flatten too much. It should be thicker than a tortilla.
Pick up the gordita, holding with the plastic at the bottom. Gently flip the tortilla onto the palm of your hand. Then, place on the hot griddle to cook. While the gordita is cooking, keep forming the rest of the dough, keeping a watchful eye on the griddle.
Cook dough rounds on the preheated grill until cooked on the outside, about 3 minutes per side. Pull the edges out while still hot, making a little indention in the center of each gordita. Heat oil in a skillet over medium heat. Deep fry gorditas until golden brown on both sides, 2 to 5 minutes per gordita. Set aside on a wire cooling rack.