They’re a great way to use the leftover stew from yesterday. leftovers take on a new life as a filling for gorditas, and then get transformed into a delicious meal! You can make this gorditas recipe using masa harina, corn flour that you can easily find at your local grocery store, the most popular brand is Maseca.
A gordita is a small, thick tortilla that have a pocket stuffed with a savory filling.
The savory gorditas are made using corn dough water and salt added; they are cooked on a griddle or deep-fried.
Corn gorditas is one of the many ways that you can use masa harina or maseca.
You can do empanadas, sopes, tortillas and much much more is very frugal and so easy to make.
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- 3 cups masa harina, maseca
- 1 1/2 tsp salt
- 1-2 cups water
- any filling that you want., beans, cheese etc.
In a large mixing bowl, combine the masa, salt, and water, whisking or stirring to blend well.
knead for about 3 minutes. The dough should be the consistency of Play-Doh, malleable and smooth but with enough elasticity to hold a shape.
Get some dough and form a ball ,shape the ball into ½-inch thick patties or gorditas.
Lightly oil the preheated comal or griddle.
cood your gorditas on the pan or griddle turning as needed to prevent overbrowning. They should puff slightly while cooking.
Gorditas should cook slowly so the inside isn’t too doughy. The outside should have light brown spots.
split with a knife making a pocket.
use a sharp knife and have a cup of hot water and insert the knife before opening the gordita it will help you too opened easily.
add some of your favorite fillings. ours is beans and cheese. Return them to the pan or griddle if they need to warm them up.
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