As you look through Mexican recipes online, you may wonder about how to make gorditas with maseca. Well, anyone can make them and are a wonderful food to make your own. Gorditas are perhaps the most popular maseca recipes around for this reason.
As you make your way through Mexico you’ll find it to be a real treat, and perhaps quite the adventure, to try out the many different Gordita creations that reflect the diversity of the many local cultures that form the Mexican tapestry. Some places prefer vegetarian versions, others hold the salsa to be all-important, others like it simpler and drier or even without any kind of filling of any kind at all.
Their variability is a big reason why they’re so beloved. They can be either sweet or salty, and prepared on a skillet, oven, or fried to savory perfection! And they can even have a filling which can include meat.
Gordita literally translates to chubby. The reason for this naming is because this food item is essentially made up of shortened tortillas that make up for their size in girth. They are meant to be cooked on a large pan and filled with all manner of burrito-style ingredients. If you’ve walked around in Mexico, chances are that you’ve passed gorditas that were being prepared at stands atop a large metal ¨comal¨ skillet.
How To Make Gorditas With Maseca In A Way That You’ll Love
Equipment
Medium-sized mixing bowl
Spoon
3 kitchen towels
Napkins
Tortilla press (If not you can use two flat objects, a glass baking dish works great)
Small knife
Plastic wrap
Ingredients
For the dough
A cup and a half of maseca cornflour
Half spoon of salt
A cup and a quarter of water
For the filling (All optional, and you’re more than welcome to try any ideas that pop into your head)
A cup of refried beans
Salsa
Cheese
Onion
Cilantro
Step by Step Instructions On How To Make Flour Gorditas
Step 1: Mix the dough
In the medium-sized bowl mix the flour with the salt. Then, add water little by little so that it maintains a certain uniformity. It should feel moist, so don’t hesitate to add a little more water. Just make sure that you do this carefully with a spoon. The final product should feel both smooth, non-sticky and manageable.
Step 2: Divide the masa
Break up the masa into 9 equally sized balls and cover them with a kitchen towel so that they lose as little moisture as possible.
Step 3: Heat up the pan
Heat up the pan on medium-high. Make sure it gets quite hot so that the masa doesn’t stick to it.
Step 4: Flatten the dough
Place the plastic wrap on both sides of the tortilla press and add in a ball of dough. Softly press it to achieve a diameter of 10 centimeters. Open it and grab a side of the plastic so that you’re holding the plastic in the palm of your hand. Then you just drop the masa onto your other hand.
Step 5: Cook the dough
Place it on the hot pan and continue to make more. Do it in this way so that they don’t dry out. Cook them for two minutes on one side, at which point they should have brown spots. Once you see the spots you can flip them. You should flip them twice, and in the process, they should inflate a bit. Then place them within a kitchen towel.
Step 6: Cool the masa
Once it cools enough to be able to hold you can cut the border of one side to insert the filling of your choice, be it beans, cheese, salsa, or whatever else the mood strikes you. Make sure that you only open it up a bit and that once you fill it you cover it up in a napkin so that they don’t get cold.
Tips and Tricks for Gorditas de Maseca Recipe
Don’t get frustrated if your gorditas don’t come out all pretty on the first attempts, as it does take practice. If you find that they don’t puff up, the problem might be that you made them too thick and simply need to press down more when you press the masa.
To top it all off, you can’t go wrong with cheese and onion to really set off that fresh and juicy taste. Many people love to top it all off with cream so much that they won’t eat a gordita without it. Once you get the hang of this recipe you can really let your creativity flow and fill your gordita with whatever your heart desires in the moment. Popular options, particularly when there is considerable appetite, are pulled pork but basically, any stewed or roasted meat works great.
Gorditas can be made of both flour and cornflour. It’s quite common for people to have their preferences of what to add to each. For instance, as corn has a more domineering taste, it goes with juicier meats like pork, which would otherwise overpower the wheat flour.
Servings and preparation time
Cooking Time: 30 minutes.
Preparation Time: 10 minutes
Servings: 4 guests.
Conclusion
Gorditas are a real hit on all kinds of special occasions. As a result, you’ll often find them at Mexican fairs and public celebrations. Basically, whenever people are able to enjoy munching away and walk around to bask in the beauty of a day where there’s beautiful sunshine. Many people often walk into markets, or mercados, just to enjoy these delectable taco-inspired creations and then continue to go about their day.
So many recipes that use masa as a foundation have been lovingly passed down from generation to generation as part of a larger cultural heritage that speaks to a region. For instance, in the north, as it is a very beef-driven economy, steak is commonly used. Gorditas are widely beloved as they go with almost anything and all kinds of unexpected combinations become hits. As a matter of fact, in Mexico, it is quite common to take the leftovers from the day before and use them to make deliciously filled gorditas!
Read more about Amazing Old Fashioned Guava Jelly Recipe
Gorditas With Maseca
Equipment
- Medium-sized mixing bowl
- spoon
- 3 kitchen towels
- Napkins
- Tortilla press (If not you can use two flat objects, a glass baking dish works great)
- Small knife
- Plastic wrap
Ingredients
For the dough
- 1½ cup Maseca cornflour
- ½ spoon Salt
- 1¼ cups Water
For the filling
- 1 cup Refried beans
- Salsa
- Cheese
- Onion
- Cilantro All optional, and you're more than welcome to try any ideas that pop into your head
Instructions
- Mix the dough. In the medium-sized bowl mix the flour with the salt. Then, add water little by little so that it maintains a certain uniformity. It should feel moist, so don't hesitate to add a little more water. Just make sure that you do this carefully with a spoon. The final product should feel both smooth, non-sticky and manageable.1½ cup Maseca cornflour, ½ spoon Salt, 1¼ cups Water
- Divide the masa. Break up the masa into 9 equally sized balls and cover them with a kitchen towel so that they lose as little moisture as possible.
- Heat up the pan. Heat up the pan on medium-high. Make sure it gets quite hot so that the masa doesn't stick to it.
- Flatten the dough. Place the plastic wrap on both sides of the tortilla press and add in a ball of dough. Softly press it to achieve a diameter of 10 centimeters. Open it and grab a side of the plastic so that you're holding the plastic in the palm of your hand. Then you just drop the masa onto your other hand.
- Cook the dough. Place it on the hot pan and continue to make more. Do it in this way so that they don't dry out. Cook them for two minutes on one side, at which point they should have brown spots. Once you see the spots you can flip them. You should flip them twice, and in the process, they should inflate a bit. Then place them within a kitchen towel.
- Cool the masa. Once it cools enough to be able to hold you can cut the border of one side to insert the filling of your choice, be it beans, cheese, salsa, or whatever else the mood strikes you. Make sure that you only open it up a bit and that once you fill it you cover it up in a napkin so that they don't get cold.1 cup Refried beans, Cheese, Salsa
