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{{#seo:
|title=Gorditas recipe Vegetarian, from Cookipedia.Co.Uk
|titlemode=replace
|keywords=#masaharina #masa #tortilla #dough #yellowcornmeal #gorditas #bakingpowder #gorditasrecipe #vegetableoil #frying #flour
|hashtagrev=032020
|description=A gordita in Mexican cuisine is a food which is characterised by a small, thick tortilla made with masa harina (processed corn flour)
}}

'''A gordita''' in [[Mexican cuisine]] is a food which is characterised by a small, thick [[tortilla]] made with [[masa harina]] (processed corn flour). The gordita is in contrast to a [[taco]], which uses a thinner [[tortilla]]. "Gordita" means "little fat one" in Spanish. The gordita is typically baked on a comal, a small pan similar to a [[tava]].

The gordita's thick [[tortilla]] is typically split and filled with guisos (soups or stews) or casseroles, like [[chicken]], [[cochinita pibil]], [[nopales]], carne al pastor, etc. These are made mostly for lunch and are accompanied by many different types of [[salsas]]. The most traditional "gordita" in the central region of Mexico is filled with "[[chicharrón]] prensado" (a type of stew made with pork rind and spices) and is called "gordita de chicharrón".
In Durango, Mexico, gorditas are commonly made from wheat [[flour]] (harina de trigo) [[tortillas]] and look more like small [[pita breads]]. The [[dough]] (masa) is identical to that of the [[flour tortilla]]. It is cooked on a griddle (comal) with a hot piece of metal placed on top that resembles a clothes iron. The gordita fills up with steam and a small slit is cut into one side where it can be filled with guisados.

The best gorditas are made with [[Masa harina|masa harina]], though you can make them with [[Yellow cornmeal|yellow cornmeal]] if you cannot obtain [[Masa harina|masa harina]].

{{recipesummary
|TotalCalories = 1225
|PortionCalories = 204
|DatePublished=31st January 2013
|Author=JuliaBalbilla
|ImageComment = 11 very lazily rolled gorditas
|Servings = Serves 6 - Makes 11 to 12 [[Gorditas|gorditas]]
|Difficulty = 2
|TotalTime = 25 minutes
|PrepTime = 15 minutes
|CookTime = 10 minutes
|Image = [[Image:Gorditas rolled.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Corn tortillas''

5/5 

These are lovely. You must make them with Masa Harina, they won't be the same using normal cornmeal.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 250g [[Masa harina|masa harina]] or fine [[Yellow cornmeal|yellow cornmeal]]
| ½ level teaspoon of [[Sea Salt|sea salt]]
| 1 heaped teaspoon of [[Baking powder|baking powder]]
| 350 ml very hot water
| [[Yellow cornmeal]] for rolling
| [[Vegetable oil]] for [[Frying|frying]]
}}
===Method===

{{RecipeMethod
| Add the [[Masa|masa]] and [[Salt|salt]] to a large bowl and make a well in the centre.
| Mix the [[Baking powder|baking powder]] into the hot water and pour into the centre of the [[Masa|masa]].
| Using a spoon, fold the [[Masa|masa]] into the water, once it begins to combine, [[Kneading bread|knead]] with your hands until a firm malleable [[Dough|dough]] is produced.
| Divide the [[Dough|dough]] into 12 balls, dust the work surface with cornmeal and roll each one out to about the size of a fried egg, leaving them quite thick.
| Heat a large [[Frying pan|frying pan]] and add a few glugs of [[Oil|oil]]
| Fill the pan with as many [[Gorditas|gorditas]] as will fit and [[Fry|fry]] for 3 minutes a side, turning once. They are ready to eat once they have [[Puffed|puffed]] up a little.
}}
===Serving suggestions===
Slice them open like [[Pitta breads|pitta breads]] and fill with [[Mexican]] treats
{{Tortillas-See also}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Bread and baking]]
[[Category:Latin American recipes]]
[[Category:Mexican recipes]]
[[Category:Snacks and light bites]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:Pan fried]]

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Gorditas recipe - Revision history

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