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Ingredients
- 2 cups Maseca (corn flour)
- 1/4 cup white flour
- 2 tsps baking powder
- 1/3 tsp of salt
- 1 1/2 cup of warm water
- 1/4 cup of lard (sour cream or vegetable shortening)
Details
Servings 8
Adapted from donalupeskitchen.com
Preparation
Step 1
Mix the maseca, the flour, salt and baking powder in a bowl. Add the lard or shortening and the warm water. Mix until the dough is smooth and can be formed into a ball. Divide into balls and keep covered with a damp cloth.
Either using a tortilla press or shaping with your hands, make the gorditas in about a 4 inch diameter about 1/4 inch thick.
Heat the gorditas on a hot griddle or comal until cooked on each side.
Slice each cooked gordita almost to the end but keeping it together, forming a kind of pocket. Some people don’t make the cut until it’s fried, but I like the insides crispy too.
Deep fry the gorditas in oil until golden brown and drain on paper towels.
Stuff the pockets with any filling you like. Beans, shredded beef, carnitas, chicharonnes in green salsa, queso fresco, scrambled eggs with nopales, etc.
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