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Gorditas
Nb persons: 0
Yield: Makes 10 gorditas
Preparation time:
Total time:
Source: Food and Wine November 2009
| Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken. For a more luscious gordita, fry the dough in lard or butter instead of oil. | |
| 2 c. | masa harina, preferably Bob's Red Mill |
| 1 1/4 c. | water |
| 1/4 c. | vegetable oil, + more for frying |
| shredded chicken, salsa, sour cream and cotija cheese, for serving | |
1. In a large bowl, mix the masa harina with the water and the 1/4 c. of oil. Transfer the dough to a sheet of plastic wrap and roll int a 10" log; cut into 10 pieces. Using a 3" round biscuit cutter, mold the pieces into flat disks a scant 1/2" thick.
2. Heat a large griddle or comal (a round, flat griddle). 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.
3. In a large skillet, heat 1/4" 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.
MAKE AHEAD; The uncooked gorditas can be refrigerated in an airtight container, between sheets of wax paper, overnight.
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