Cook time: 30 minutes + however long it takes you to make your favorite stuffing for these (explained below)
Ingredients (serves 14 gorditas):
For the dough:
2 cups corn flour maseca
1/4 cup white wheat flour
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons lard
1.5 cups warm water
1/4 cup vegetable oil
1/4 cup sour creme
1/4 cup queso fresco (fresh cheese)
1 cup shredded romaine lettuce
salsa verde or salsa roja
For the stuffing that goes inside, you need to pick one of your favorites below and also make it. Obviously I can’t provide the recipe for all of these guisados that you can use to stuff your gorditas with, so do a search in Google, find a good recipe, and use it to make one of these gordita stuffings. Here’s a few examples of what you could make:
- pork stew
- barbacoa sheep stew
- picadillo ground beef dish
- tinga shredded chicken
- mole poblano (chicken with mole, it can be any type of mole: green, red, etc)
- chicharron en salsa verde (a pork rines dish)
- rajas con crema y queso Oaxaca
- chorizo con papas
- refired beans and cheese
Directions on how to make gorditas. This will make the dough and tell you how to combine it with the stuffing, but you need to find another recipe for making your stuffing of choice. If possible, make the stuffing/guisado at the same time, so it’s fresh and warm when you stuff it inside the gordita “pockets”:
Start by heating the grill or a comal to medium heat (375°F).
To make the gorditas, thoroughly mix the following together: corn flour, wheat flour, baking powder, and salt.
Add the lard and water to the mix. Mash it until all ingredients form one big ball.
Divide the dough into 14 little balls and cover them with a kitchen cloth to help them stay warm.
Using a dough roller or a metal tortillas press, press each ball between two plastic bags until forming a circle about five inches in diameter and about 1/4 inch thick.
Now cook your Mexican gorditas: lay one gordita on your preheated comal or grill.
Cook each side for about 2 to 3 minutes, or until they are slightly cooked. Then remove.
Heat vegetable oil in a big frying pan (8 to 10 inches in diameter), then fry 2 to 3 gorditas at the time for 1 minute on each side, until the sides are lightly crispy.
Absorb the excess oil off each fried gordita by blotting with paper towels, and keep them warm (sticking them in the oven works well, with a little heat).
Once you’ve finish frying them all, take them one by one and make an incision big enough to stick in a spoon with some stuffing. Now add two or three tablespoons of your favorite dish (guisado) for the stuffing, that you’ve already made for this purpose.
Then serve with lettuce, sour cream, cheese, and your favorite Mexican salsa–but if the stuffing of the gordita already has a sauce/salsa in it, that’s enough already and you don’t need to serve extra.
And enjoy your gorditas! Sink your teeth into the warm stuffed corn cake and enjoy one of Mexico’s favorite lunch time treats and dinner delights!