GORDITAS DE PILONCILLO (SWEET FRIED MASA CAKES)
The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.
Provided by Fany Gerson
Categories Dessert Cheese Hominy/Cornmeal/Masa Spring Summer Fall Tree Nut Free Soy Free Dairy Fry
Number Of Ingredients 5
Steps:
- Combine the piloncillo, cheese, and canela in a bowl and knead in the masa until uniformly distributed. Add a bit of water if it feels too dry or a little masa harina if it's too sticky. Shape the dough into 12 even balls.
- Place enough lard in a heavy pot to reach a depth of least 3 inches and heat to about 365°F. (You can check the temperature by dipping a wooden spoon in the fat; once it steadily bubbles, it's ready.) While this heats, flatten the masa rounds between your hands (you can dampen your hands very lightly so they don't stick or press down on top with a piece of plastic wrap) to about ⅛ inch thick. Slide them into the hot fat and bathe them with a spoon so they are covered with fat at all times, and turn often, frying until they are golden on all sides and make sure not to overcrowd the pan. Drain on paper bags or towels and enjoy warm. (You can keep them in a warming oven for 15 minutes.)
GORDITAS DE PILONCILLO
Steps:
- Combine the piloncillo, cheese, and canela in a bowl and knead in the masa until uniformly distributed. Add a bit of water if it feels too dry or a little masa harina if it's too sticky. Shape the dough into 12 even balls.
- Place enough lard in a heavy pot to reach a depth of least 3 inches and heat to about 365°F. (You can check the temperature by dipping a wooden spoon in the fat; once it steadily bubbles, it's ready.) While this heats, flatten the masa rounds between your hands (you can dampen your hands very lightly so they don't stick or press down on top with a piece of plastic wrap) to about 1/8 inch thick. Slide them into the hot fat and bathe them with a spoon so they are covered with fat at all times, and turn often, frying until they are golden on all sides and make sure not to overcrowd the pan. Drain on paper bags or towels and enjoy warm. (You can keep them in a warming oven for 15 minutes.)
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- Add both piloncillo cones, the cinnamon stick, and water to a small saucepan. Bring the mixture to a low boil, then turn the heat down to simmer until the piloncillo is melted and the sauce is honey-like. Remove from heat and set aside.
- While the sauce is simmering, whisk the masa harina, baking powder, salt, and cinnamon together in a large mixing bowl.
- Add in ¾ cup of the piloncillo syrup to the bowl of dry ingredients. Combine the dough with a spatula, then add in the plain water and continue mixing and kneading with your hands. The dough will be somewhat sticky from the sugar, but it shouldn’t be so mushy you can't handle it.
- Next, coat your hands with water or oil and start breaking off pieces of the masa dough (about 50-55g each). Roll each piece between your palms, then press it into a flattened disc (about ¼-inch thick) while smoothing the edges. Store the uncooked gorditas on a plate or baking sheet while you make the rest.
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