EASY HOMEMADE GORDITAS
Serves 2
15 mins prep
25 mins cook
40 mins total
Gorditas use the same ingredients that tortillas do. Instead of flattening them out to make a thin tortilla, gorditas are made with the same dough but flattened out into a disc, similar to an arepa.
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Boil about 3 cups of water. In a large bowl, combine 2 cups of maseca and 1 ½ cup of hot water. Begin working the masa with your hands. It should have the texture of peanut butter. If it is too soggy, add flour. If it is too dry, add water (this is why we boiled more water). Make a ball of dough with your hands and with your hand start molding the masa to make a saucer shape the size of the palm of your hand, about ¼ inch thick. Heat a skillet of oil on medium high heat, and cook the Gorditas until they are browned and crispy, about 3 minutes on each side. Lower the heat to low and cook until the inside is cooked through, about 7-9 minutes on each side. It could be more time depending on how thick it is. Split the Gordita open with a knife and stuff with beef, cheese, beans, or whatever you might want.
