Gorditas
Gorditas
Ingredients
1 cup masa harina (instant corn masa flour), such
as Maseca
1 cup hot water, plus more as needed
1 teaspoon salt
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon shortening
1 cup canola oil for frying
Directions
Gather all ingredients.
Stir masa harina, water, and salt together in a large bowl
until combined.
Whisk flour and baking powder together in a small bowl until
combined.
Gradually stir flour mixture and shortening into masa harina
mixture, using clean hands when mixture is cool enough to touch. If dough seems
dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat
clay-like in texture, evenly moistened, and tacky but not sticky.
Evenly divide and roll dough into 6 balls (about 2 ½ inches
or 2 ¾ ounces each); keep covered with plastic wrap while working.
Line a work surface with waxed paper or plastic wrap;
sprinkle lightly with water. Working with one ball at a time, flatten balls on
the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick).
Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep
covered with plastic wrap while working with remaining dough.
Heat a griddle or comal over medium heat. Working in batches
if needed, cook gorditas until dry to the touch with some small, very lightly
golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer,
uncovered, on large plates or a large baking sheet.
Heat oil in a large, heavy skillet over medium to
medium-high heat until hot enough to bubble immediately when edge of gordita is
dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into
the oil occasionally with a spatula, about 45 seconds per side.
Drain briefly on paper towels, then cut crosswise to create
an opening large enough to stuff gorditas full of your favorite foods. Enjoy!
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