A Gordita is a popular Mexican food made with masa & stuffed with various fillings. Find out how to make it both baked and fried.
Traditional Mexican gorditas made with corn tortilla dough (masa) pressed into a chubby round, browned on a hot cast-iron skillet, then fried and stuffed with delicious Hatch chile meat.
Si no te gustan las gorditas fallaste como mexicano!
These Gorditas de Rajas con Queso or Roasted Pepper Gorditas with Cheese are slightly thicker than a tortilla and are made Duranguense or Durango style. Filled with roasted poblano peppers, sliced onion, tomato, garlic and cheese.
Gorditas de azucar (or sugar doughnuts) is a traditional Mexican pastry. It is a delicious combination of sweet and savory flavors that can be enjoyed any time of the day.
The Mexican version of a pita pocket, but with a delicious corn flavor from masa! Fill with all of your favorite savory Mexican fillings!
These Gorditas de Azucar (Sugar Gorditas) can be enjoyed at anytime of the day especially for breakfast or midday snack with coffee, hot chocolate or milk.
Veracruz’s answer to India's puri is the gordita inflada (“puffed-up little fat one”). In talking about them, most people leave out the “inflada,” which can be confusing since the name “gordita” by itself refers to a motley family of different tortilla-like masa cakes. They are eaten in some form or other in many parts of Mexico, but everyone knows that Veracruz state is headquarters for the most varied and delicious one.Gorditas are easier to eat than to describe. The basis of the dough is always corn masa, usually combined with at least one other starchy ingredient wheat flour, mashed plantain, mashed beans. Gorditas can be sweet (though not very) or savory. What all kinds have in common is that they puff up in cooking — a little or a lot, depending on the technique and shape. When griddle-baked, they expand just enough to be easily split when they come off the heat. Some of the thicker ones may puff in the same modest way when fried, but thinner fried gorditas, like these, absolutely balloon in front of your eyes. Gorditas infladas, the flaky puri-like ones given here, are not meant to be filled at all.You may think that getting a gordita inflada to inflate takes eons of practice. Not at all: If the oil is at the right temperature and you have a large spoon handy to keep flicking the hot fat over the upper surface, they’ll puff as if by magic. The following dough is for basic gorditas infladas as commonly made around the port city of Veracruz and the Sotavento region. It uses a combination of masa, wheat flour, and mashed plantain that produces a pliable, subtly flavored, and easily puffed dough. The cooks of the region often shape their gorditas by hand into rounded ovals, which does take a little extra skill; I’ve opted for round ones made with a tortilla press.Please note that the recipe calls for a chunk of plantain at the last stage of ripeness, black and thoroughly softened. If you have to use one that is still a little hard and starchy, soften it as follows: Increase the amount of milk to 1/2 cup; simmer the milk and sliced plantain in a small saucepan for about 15 minutes. Let cool and proceed as directed below.
Gorditas are thick corn cakes made with masa dough and fried until puffy to create a pocket for stuffing with cheese, beans, or your favorite Mexican filling.
These Gorditas Recipe with Maseca are made with two ingredients: Masa Harina, or Maseca, and hot water, blended and cooked on the griddle.
Gorditas de azucar (or sugar doughnuts) is a traditional Mexican pastry. It is a delicious combination of sweet and savory flavors that can be enjoyed any time of the day.
Gorditas can be filled with almost anything you have on hand. Treat them like a flour tortilla or pita bread. Be creative and enjoy.
Una receta muy rica y original de las clásicas gorditas de nata. Son un postre muy sencillo de preparar perfecto para acompañar con tu bebida favorita; como un café, leche, chocolate caliente o atole. Tú escoges.
This easy Gorditas de Azucar (Sweet Griddle Cakes) recipe is similar to a pancake only more dense and more sweet. Made with flour, salt, sugar, egg, baking powder, milk, vegetable shortening, and vanilla. Great during the winter season with a warm drink!
You seriously have to try these irresistible traditional Mexican gorditas de nata. They are incredibly fluffy and soft, with an amazing taste and aroma.
Here is the savory version of gorditas prepared with all purpose flour.
