Gorditas

By lorik

Ingredients

• 2 cups masa harina, preferably Bob’s Red Mill
• 1 1/4 cups water
• 1/4 cup vegetable oil, plus more for frying
• Shredded chicken, salsa, sour cream and cotija cheese, for serving

Details

Servings 10
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, mix the masa harina with the water and the 1/4 cup of oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3-inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.

Heat a large griddle or comal (a round, flat griddle). Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side. Using the back of a spoon, lightly press an indentation in the center of each gordita.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels. Top the indentations with chicken, salsa, sour cream and cheese and serve hot.

Make Ahead:
The uncooked gorditas can be refrigerated in an airtight container, between sheets of wax paper, overnight.