GORDITAS
Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.
Provided by Diana CakeLady Rangel
Categories Bread
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
- Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
- Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
- Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 30.4 g, Fat 6.7 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 390.1 mg, Sugar 0.1 g
GRANDMA'S GORDITAS
One of my favorite dishes that my grandma has taught me how to make. After they are cooked they can be stuffed with whatever filling you like.
Provided by lil-chef
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine corn masa flour, baking soda, and salt in a bowl. Add a little water at a time until a firm dough forms. Divide dough into equal pieces and roll between your hands to form small balls. Press dough into 1/4-inch circles.
- Heat a griddle or comal over medium heat. Add dough circles to the hot griddle and cook until light brown, slightly inflated, and cooked on the outsides, about 3 minutes per side.
- Heat oil in a skillet over medium heat. Pan-fry gorditas in batches, if necessary, until golden brown, 1 to 2 minutes per side. Drain on paper towels and serve hot.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 27.2 g, Fat 1.8 g, Fiber 4.8 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 198.7 mg
MEXICAN FRY BREAD (MEXICAN FRIED GORDITAS)
This is a Mexican Chef's recipe that is a quick and fabulous alternative for purchased tortillas or shells. Well worth the effort
Provided by Cook4_6
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
- Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
- Roll dough into a ball; place into a plastic bag.
- 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 golden brown.
- Use a slotted spoon to remove rounds from skillet; drain on paper towel.
- Fill with prepared fillings as desired.
GORDITA BREAD
I am so excited to find this recipe, I couldn't wait to share it here. From about.com's Mexican food site.
Provided by Pinay0618
Categories Quick Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix masa harina and lard. Slowly add in the stock while mixing. Mix the salt and garlic powder into the flour and then add to the Masa mixture. Knead the mixture in the bowl for 2-3 minutes.
- Pull off pieces of dough and roll in your hands to form a golf-ball sized ball. Lightly coat the balls with flour and place between to two pieces of cellophane or use a tortilla press. Roll or press the balls until the gorditas are about 1/4 inch thick.
- Heat a comal (or a griddle) until hot. Cook the gordita for about one minute on each side, or until it is cooked through.
- Heat the oil over medium heat. Place the cooked gorditas in the oil one at a time and cook until the gordita puffs up. Drain on paper towels.
- Slice an opening in one end to open the pocket and stuff with your favorite fillings such as meat and beans.
Nutrition Facts : Calories 167.8, Fat 4.3, SaturatedFat 1.5, Cholesterol 4.2, Sodium 54.7, Carbohydrate 27.6, Fiber 0.7, Sugar 0.7, Protein 4.4
GORDITAS
Steps:
- Divide the masa into 6 balls. Press each one between 2 sheets of plastic wrap to form 6inch rounds about 1/8inch thick. Heat a dry non-stick pan or well-seasoned griddle pan over medium heat. Toast the gorditas, turning frequently, for 3 to 4 minutes per side or until speckled and golden on the outside and puffy. Set aside for up to 6 hours before finishing the dish.
- In a large, heavy saucepan or deep fat fryer, heat 2 inches of vegetable oil to 350 degrees. Deep fry the gorditas, in batches, until golden brown. When cool enough to handle, split open like pita bread and fill the pockets with either Carne Asada or Grilled Fish and White Bean fillings.
GORDITAS: STUFFED POCKETS OF LOVE
Steps:
- Mix flours, baking powder, and salt and add the warm water. Combine thoroughly to make a smooth dough. Make balls the size of a walnut, a few at a time. Set aside and keep covered.
- Moisten a cloth napkin and spread out on a flat surface. Roll each ball of dough in moistened palm of your hand until smooth, lay on the damp towel, cover with a plastic bag and press down to flatten. To shape the patty, cut with a 2 to 2 1/4-inch diameter cookie cutter. It should be about 1/4 inch thick. Smooth the rough edges with your finger making ready to fry.
- Heat a cast iron skillet, filled half way with corn oil, to 375 degrees F. Slide the patties into hot oil and fry until the light golden brown and crispy about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they cool enough to handle. Push 1 teaspoon of shredded cheese, chicken, and cabbage, and drizzle entire packet with Salsa Liquida.
- Submerge tomatoes in boiling water for 30 seconds and then plunge into ice bath. Peel and seed the tomatoes. Puree the tomatoes, jalapeno, garlic, and oregano. Season with salt and pepper.
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