Classic Gorditas

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the masa harina, warm water, and salt. Mix thoroughly until a soft, pliable dough forms.

   Ongeveer 3 min

   Tip van de kok: The dough should be firm enough to handle but not crumbly. Add a little more water if it's too dry, or a little more masa if it's too wet.

2. 2

   Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it between your palms or using a tortilla press to form a thick disc, about 1/2 inch thick and 3-4 inches in diameter.

   Ongeveer 7 min

   Tip van de kok: Cover the formed gorditas with a damp cloth to prevent them from drying out while you prepare the others.

3. 3

   Heat the vegetable oil in a large heavy-bottomed skillet or cast-iron pan over medium heat.

   Ongeveer 3 min

   Tip van de kok: The oil should be hot enough to sizzle when a small piece of dough is dropped in, but not smoking.

4. 4

   Carefully place a few gorditas into the hot oil, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through.

   Ongeveer 15 min

   Tip van de kok: Adjust the heat as needed to prevent burning. The outside should be crispy and the inside cooked.

5. 5

   Remove the cooked gorditas from the pan and place them on a plate lined with paper towels to drain excess oil.

   Ongeveer 1 min

   Tip van de kok: Keep them warm in a tortilla warmer or covered with a clean towel while you cook the remaining gorditas.

6. 6

   Once all gorditas are cooked, carefully cut a slit along one side of each gordita to create a pocket. Be careful not to cut all the way through.

   Ongeveer 3 min

   Tip van de kok: A small, sharp paring knife works best for this step.

7. 7

   Fill the gordita pockets with your desired fillings, such as refried beans, shredded cheese, or salsa. Serve immediately.

   Ongeveer 3 min

   Tip van de kok: You can also add cooked meats like shredded chicken or pork, or other vegetables.