Lorena-4-Gorditas

GORDITAS

A Gordita in Mexican cuisine is a dish made with cornmeal and is usually stuffed with different ingredients such as meat, cheese, pork and other fillings, also it means "little fat one" in spanish.

 

A Gordita is typically prepared as a thick tortilla. The dough is most commonly made of nixtamalized corn flour, as also used for tortillas. Once the gordita is ready, a slit is made on the middle of the gordita and is stuffed with different ingredients such as scrambled green egg, scrambled red egg, ground beef, black beans, black beans with cheese, pork and more, also is accompanied with several salsas such as green salsa, red salsa or salsa de chicharron.

There's also some variations on the size on the gordita, in some places the size is small like child's hand and in other places it is bigger like a dish, so before you order, ask about the size of the gordita.

Its really common to eat gorditas in the morning as breakfast or midday meal in Mexico.

HOW TO PREPARE GORDITAS

Ingredients

1. 2 cups or cornmeal
2. 1 1/4 cups water
3. 1/4 cup vegetable oil, plus more for frying
4. Shredded chicken,scrambled green egg, salsa, cheese, for serving
6. In a large bowl, mix the cornmeal with the water and the 1/4 cup of oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3-inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.
7. Heat a large griddle or comal. Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side. Using the back of a spoon, lightly press an indentation in the center of each gordita.
8. In a large skillet, heat 1/4 inch of oil until shimmering. Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels. Top the indentations with chicken, salsa, sour cream and cheese and serve hot.