Mexican Street Gorditas

Mexican Street Gorditas Recipe

Gorditas are a type of antojito, or Mexican street food snack, that lend themselves especially well to using up leftover braised meat.

Gorditas Recipe: is a delish food, it's super easy to make your own Mexican Gorditas at home. These little corn cakes made from masa dough have a little pocket in the middle for all sorts of delicious fillings!  Also, They’re gluten-free, vegetarian, and vegan.

Gorditas Recipe

How to make Mexican Gorditas recipe?

Ingredients

• 1 teaspoon of salt
• ½ cup salsa, to serve
• one cup refried beans
• 2 cups of masa harina cornflour
• 1 teaspoon baking powder
• 3 tablespoons lard or vegetable oil, plus more for frying
• ½ cup Mexican crema or sour cream, to serve (optional)
• 1 cup shredded meat, like pork, chicken, or beef
• 1 cup shredded cheese such as queso de rancho, queso Oaxaca, queso añejo, or Monterey Jack

Instructions:

Follow these directions to prepare this easy Mexican Gorditas recipe:

Make the corn masa: In a large bowl, whisk together masa harina, salt, and baking powder. Use your hands to incorporate the lard into the dry ingredients. Add 1 cup of warm water and mix using a spatula. Continue adding warm water little by little until the dough just starts to come together. 

Transfer dough to a clean work surface and continue adding warm water as needed, kneading the dough by hand. Test the consistency by breaking off a small ball of dough and pressing it into your hand. 

The dough should be cohesive, but not so wet that it sticks to your hand (you should be able to easily peel the dough back from your hand). 

If the dough is too crumbly, continue adding warm water. If it’s too sticky, add a little masa harina. Let the dough rest, covered with a clean kitchen towel or plastic wrap, for about 30 minutes.

Press the gorditas: Pull off a golfball-size dough ball. Using a tortilla press or baking dish, press tortillas between two sheets of plastic to ¼ inch–thick patties. (Alternatively, use wet hands to hand-press dough.) Transfer patties to a baking dish covered with a clean kitchen towel.

Toast the gorditas: In a dry pan or comal, toast the gorditas over medium-high heat until crispy on the outside with some brown spots, about 1–2 minutes per side. Transfer the gorditas to a plate or baking sheet.

Shallow-fry the gorditas: Keeping the pan over medium-high heat, add enough lard to the pan to coat fully. (Oil should pool up around the sides of the pan when swirled.) 

Shallow-fry the gorditas in oil until they puff up, about 1–2 minutes per side. Transfer to a paper-towel-lined plate to drain.

Stuff the gorditas: While the gorditas are still warm, cut a slit in the side of each gordita big enough to stuff the gorditas with filling. Fill the gorditas with beans, meat, and cheese, and serve warm with crema and salsa.