Recipe For Gorditas

Gorditas Hilah Cooking

WEBApr 4, 2013 · Gorditas roughly translates into “little fatties”, which is a reference to their appearance — fat, stuffed corn tortillas — and …

Rating: 4.9/5(9)
1. In a large bowl, combine masa harina, baking powder, salt.
2. Add oil and about 1 cup of water. Stir to combine. Add enough water to make a dough that sticks together into a ball, but not so much that it sticks to your hands.
3. Divide dough into 4 pieces and pat each out to a circle about 4-5″ across and 1/2″ thick.
4. Cook on a hot, dry skillet over medium-high heat for 1 1/2 minutes each side, or until lightly browned.

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Gorditas Recipe {PanCooked or Fried} Isabel Eats

WEBApr 11, 2018 · How to make Gorditas. Step 1: Mix together masa harina, water, and salt to create a dough. Roll the dough into 16 little balls. At …

Rating: 4.7/5(49)
1. Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. Heat a large skillet, griddle or comal over medium-high heat.
2. Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla.
3. Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds.
4. Flip it over one more time and cook each side for about 1 minute, until it has beautiful brown spots.

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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 …

Rating: 3.5/5(4)
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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