Forget everything you thought you knew about gorditas. These aren't your grandma's dense, dry corn cakes. We're diving headfirst into a world of unbelievably soft, fluffy, melt-in-your-mouth goodness – the kind that leaves you reaching for another bite long after you're full. The secret? A simple yet transformative addition of sugar and butter to the masa harina, creating a texture so tender, it's practically ethereal. Prepare for a delightful surprise that elevates this classic Mexican street food to a whole new level of deliciousness.
These fluffy sugar and butter gorditas are surprisingly easy to make, even for baking beginners. The slightly sweet dough is incredibly versatile, perfect for both sweet and savory fillings. Ready to experience the magic? Let's get started with our step-by-step guide to creating these irresistible, unbelievably soft gorditas.
Tools Needed
- Sieve
- Mixing bowl
- Tortilla press (optional)
- Comal (or griddle)
Ingredients
- Wheat flour: 2 cups
- Baking powder
- Salt: a pinch
- Sugar
- Cinnamon powder
- Vanilla extract
- Unsalted butter: 4 tablespoons
- Cottage cheese (or ricotta)
- Milk: a little bit
Step-by-Step Instructions
Step 1. Making the Dough
- Add salt and baking powder to the flour and mix well. Sift the mixture.
- Add cinnamon and sugar to the sifted flour mixture and stir.
- Add room temperature butter, cottage cheese, and vanilla extract to the flour mixture. Incorporate everything with clean hands until it resembles arenisca (sandy texture).
- Gradually add milk until a soft dough forms that easily comes off your hands. Add more flour if the dough is too sticky.
- Cover the dough with plastic wrap and let it rest for at least half an hour.
Step 2. Shaping the Gorditas
- Take a portion of the dough and flatten it to form a disc (testal). You can use a tortilla press between two pieces of plastic or flatten it by hand.
Step 3. Cooking the Gorditas
- Heat a comal or griddle over medium heat, then reduce to low heat.
- Cook the gorditas on the comal over low heat for about 5-7 minutes per side, or until the edges are firm and small bubbles appear on the surface.
Read more: Keto Beef Sopes Recipe: Low-Carb Mexican Delight
Tips
- If using ricotta or cottage cheese, blend it to remove lumps for a smoother consistency.
- Cook gorditas slowly on low heat to prevent burning and ensure they are cooked through.
Nutrition
- Calories: approximately 700-800
- Fat: 35-45g
- Carbs: 90-100g
- Protein: 10-15g
FAQs
1. Can I use other types of flour instead of masa harina?
While masa harina is key for authentic gordita texture, experimenting with other flours might alter the results significantly. It's best to stick with masa harina for the fluffiest outcome.
2. How do I store leftover gorditas?
Store leftover gorditas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a pan or microwave before serving.
3. What kind of fillings work best with these gorditas?
These gorditas are incredibly versatile! Try savory fillings like shredded beef or chicken tinga, or sweet fillings like cajeta (caramelized goat's milk) or Nutella. Get creative!
So there you have it – fluffy, melt-in-your-mouth gorditas that are surprisingly simple to make. These delightful treats are perfect for any occasion, from a casual weeknight meal to a festive gathering. Now go forth and create your own batch of these unbelievably soft and delicious gorditas!