Gorditas Recipes

Steps:

• In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
• Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
• Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
• Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

Steps:

• Divide the masa into 6 balls. Press each one between 2 sheets of plastic wrap to form 6inch rounds about 1/8inch thick. Heat a dry non-stick pan or well-seasoned griddle pan over medium heat. Toast the gorditas, turning frequently, for 3 to 4 minutes per side or until speckled and golden on the outside and puffy. Set aside for up to 6 hours before finishing the dish.
• In a large, heavy saucepan or deep fat fryer, heat 2 inches of vegetable oil to 350 degrees. Deep fry the gorditas, in batches, until golden brown. When cool enough to handle, split open like pita bread and fill the pockets with either Carne Asada or Grilled Fish and White Bean fillings.

Steps:

• Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers. Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side. Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing. Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes. Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco.

Steps:

• Fry beef and onion together.
• Season with salt, pepper, garlic salt and chile powder.
• While meat is cooking, mix with hands all ingredients for shells.
• Pinch off small portion of dough and roll into 2-inch ball.
• With quick patting motion, flatten out to 1/2 inch thickness and about 3 inches in diameter.
• Fry in hot grease until golden brown, turning once. Drain.
• Make a slit through the middle; open slightly like a taco shell and stuff with meat mixture, lettuce, tomatoes and cheese.

Steps:

• To make the chicharrón prensado, toast the chiles in a dry skillet over medium heat, turning occasionally, for about 2 minutes; they should be richly aromatic but not burned. Put in a blender with the garlic, onion, and 2 cups water, and blend until very smooth, about 2 minutes.
• In a large pot combine the carnitas with pork skin and the salsa over low heat. Cook for about 20 minutes, stirring constantly, or until the salsa is reduced enough to thickly coat the meat. You shouldn't need to add any salt here, as the carnitas should be well seasoned.
• Place all the ingredients in a blender and purée until smooth (some people prefer a coarse purée). Serve immediately, or refrigerate for up to 4 days.
• Combine all the ingredients in a bowl, using a spoon to mash the avocados into the other ingredients. It's up to you how much to mash-I like mine pretty lumpy!
• To make the gordas, knead the masa with the lard or oil until it's fully incorporated (it's impossible to overwork masa since there's no gluten, and in fact it only improves in quality the more you work it). Separate the masa into 8 equal portions and roll into balls. Place a ball between two sheets of plastic (cut from a plastic bag) and flatten to create a ½-inch-thick tortilla shape with a tortilla press or with this cookbook. Repeat for all the balls.
• Heat a griddle or large heavy skillet over medium heat. Add as many gordas as will comfortably fit in the skillet. Cook for about 20 minutes, flipping every 3 minutes or so. They should get golden brown on the outside, with some charred specks; reduce the heat if they brown too quickly. They're done when the inside is soft and fluffy, and the outside crisp and crunchy. (Gordas are best straight from the griddle, but can be kept in a 250ºF oven until ready to serve, if necessary.)
• Slice open the gordas three-fourths of the way around, then fill each pocket with about 2 tablespoons of the chicharrón prensado, then queso, onion, cilantro, salsa, guacamole, and lime to taste.

Steps:

• 1. Preheat oven to 400°F.
• 2. In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
• 3. Add the butter and cheese, stirring to combine. Remove from heat.
• 4. Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.
• 5. Bake until crisp, 20 to 25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin.
• 6. Stuff them with the fillings of your choice and serve.

Steps:

• Mix flour, salt and baking powder in large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add hot water; stir until well blended.
• Place dough on lightly floured surface; knead until smooth and no longer sticky. (Do not overwork the dough or the gorditas will be tough.) Divide dough into 12 pieces; flatten each into 5- or 6-inch circle.
• Spray large heavy skillet lightly with cooking spray. Heat on medium-high heat. Add one or two gorditas; cook 1 to 2 min. on each side or until lightly browned on both sides. Repeat with remaining gorditas, spraying skillet with additional cooking spray as needed.

Steps:

• Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers.
• Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side.
• Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing.
• Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes.
• Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco.