Gorditas
Yield
6 servingsPrep
20 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
masa harina
|
* |
| 2 | tablespoons |
lard
or vegetable shortening |
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
masa harina
|
* |
| 3E+1 | ml |
lard
or vegetable shortening |
|
| 5 | ml |
salt
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Combine the masa harina, lard, salt, flour, and baking powder in the bowl of an electric mixer, mix thoroughly.
Divide the dough into 16 equal ball shaped portions to make gorditas, or 8 portions to make gordas, the larger version.
Press out to ⅛ inch with a tortilla press lined with lightly oiled plastic wrap.
Pour enough oil in a frying pan to come ½ inch up the side.
Heat the oil to 350℉ (180℃) F or until just barely smoking over medium heat.
Place a comal or skillet over medium-high heat for 5 minutes.
Cook each gordita for 30 seconds on each side or until lightly browned.
Carefully place the gorditas, 3 or 4 at a time, in the pan of hot oil.
Brown on one side, turn with tongs, and brown on the other side.
When puffed and crispy, remove from the oil and drain on paper towels until cool.
