Get ready to tantalize your taste buds with the irresistible crunch and savory goodness of homemade fried gorditas! These aren't your average flat corn cakes; we're talking perfectly puffed-up, golden-brown pockets of deliciousness, ready to be filled with your favorite ingredients. Imagine the satisfying crackle as you bite into a crispy exterior, giving way to a soft, slightly chewy interior – a delightful textural contrast that's simply addictive. This authentic Mexican recipe elevates the humble gordita to a culinary masterpiece, perfect for a fun family meal or a vibrant fiesta.
Forget pre-made mixes and embrace the simplicity of crafting these treats from scratch. Using just a few basic ingredients, you'll transform masa harina into little pillows of pure joy. Ready to learn how to create these amazing fried gorditas? Let's dive into the step-by-step instructions and unleash your inner culinary artist!
Tools Needed
- Mixing bowl
- Rolling pin or tortilla press
- Large skillet or frying pan
- Paper towels
Ingredients
- Masa harina (corn flour): 2 1/2 cups
- All-purpose flour: 1/4 cup
- Baking powder: 1 tbsp
- Salt: 1 tsp
- Vegetable oil
- Water: 1 1/2 cups
Step-by-Step Instructions
Step 1. Prepare the Dough
- Combine corn flour, all-purpose flour, baking powder, and salt in a bowl. Mix well until combined.
- Gradually add 1 cup of water, stirring until the flour absorbs the liquid. Add another 1/2 cup of water and knead the dough with your hands until soft and slightly humid but not sticky. Add more water or corn flour as needed to achieve the right consistency.
- Make small balls of dough (about 2-2 1/2 tablespoons each), using water to keep your hands moist.
Step 2. Shape and Fry the Gorditas
- Roll or press each ball into a gordita, about 1/8 inch thick. They should be slightly thicker than a tortilla.
- Heat vegetable oil in a skillet to 325°F (163°C).
- Fry each gordita for 40-45 seconds per side, or until puffed up. Remove and drain on paper towels.
- Let the gorditas cool slightly (about 30 seconds to a minute).
Step 3. Open and Fill the Gorditas
- Slice each gordita open to create a pocket.
- Fill with your desired fillings (refried beans, pork, chicken tinga, etc.).
Read more: Crispy Fish Tacos Recipe: Easy Fried Tilapia Tacos
Tips
- If the dough is too dry, add more water. If it's too wet, add more corn flour.
- Gorditas that are too thick won't puff up as much and will absorb more oil. Aim for 1/8 inch thickness.
- Make sure the oil is hot enough; too cold, and the gorditas will be oily; too hot, and they'll burn before puffing.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 90-100g
- Protein: 10-15g
FAQs
1. Can I use regular cornmeal instead of masa harina?
No, masa harina is essential for the gorditas' unique texture and puffiness. Regular cornmeal won't achieve the same results.
2. How do I prevent the gorditas from sticking to the pan?
Use enough oil to generously coat the pan and ensure it's hot enough before adding the gorditas. A lightly oiled spatula also helps with flipping.
3. What's the best way to fill my gorditas?
Get creative! Popular fillings include shredded beef, cheese, beans, lettuce, salsa, and crema. The possibilities are endless!
So there you have it – perfectly puffed and deliciously crispy fried gorditas, ready to be customized to your heart's content. From simple to extravagant fillings, these little corn cakes are a versatile and satisfying treat for any occasion. Enjoy the fruits of your labor and savor every delicious bite!