Gorditas de azucar. A simple, rustic, home-style sweet griddle cake prepared on cool mornings. This is how I remember it. I grew up in California, and yes, there were cool mornings as well as cool evenings. In my opinion, that was the prefect weather for warm gorditas de azucar hot off the comal with a hot cup of Mexican chocolate. Chocolaté Abuelita was the brand I remember the most, but there were a few others like, Ibarra and La Popular brands. Cafe con leche is not a bad option either! I enjoyed gorditas whenever I would visit home and it made it more special to wait until then. I never really thought about the actual recipe until I lost my Mom. It happened fast and with her went many of those simple, and so loved, family recipes. Of course, I had all my notes of other recipes I had already asked her about and tried on my own. Gorditas was not one of them, And even though it is such an easy recipe, you still need that right ratio of ingredients for it to work. Thankfully, when I visited my family in Mexico, back in 2011, my cousin Patricia helped me with the details of the recipe. We literally sat together one afternoon and she so kindly went through my tia Amelia’s(her mom, my mom’s sister) recipe books. She recited recipes as I quickly made notes. When I got home to New York, I had to still figure out the correct measurements on the recipes to fit teaspoons and cups and not gramos and kilos, lol! You know what I mean? I am so, so thankful that she shared those recipes with me. I have tried some of them, but there are still some I have not attempted yet. The first recipe is the original one that I adapted to the measurements that I thought would work. And they did! This is the way I remenber the gorditas de azucar. The second recipe, is my twist! I added light brown sugar, Mexican canela(cinnamon) and anise. Those are slices and flavors I associate pan dulce(sweet bread) with and I have to say, they turned out pretty good. I am heading into the kitchen as soon as I am done with this post to prepare a batch to share with a special friend tomorrow. Keep the family traditions alive! #hispanicheritagemonth #familyrecipes
Gorditas de Azucar(Sweet Griddle Cakes)
When I am feeling homesick, I cook the dishes and recipes that remind me of home. And especially the ones that remind me of Mom. This recipe for Gorditas de Azucar is near and dear to my heart.
- 2 cups flour
- 1/2 cup shortening or unsalted butter at room temp.
- 1/2 cup sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 – 1/3 cup milk warm milk
- 1 large egg lighty whisked
Combine the dry ingredients in a large bowl,add the shortening or butter and work it in with your hands. Gradually add in the milk and egg until dough forms. Make 12 dough balls, set aside.
- Heat a griddle pan or comal to medium heat. With a tortilla press or with a flat plate, take 1 dough ball and place between plastic, flatten to about 3 1/2 inches in width. Cook on hot griddle for 1 or 2 minutes per side until nicely browned. Serve warm with butter and or dulce de leche.
If you run out of granulated sugar, you can also use grated piloncillo or light brown sugar. The original family recipe did not call for baking soda, but it yields a more fluffy gordita. I like to add 1 tsp. fresh grated canela(cinnamon) and 1 tsp. vanilla extract on occasion. The gorditas should cook at an even steady heat and should puff up after they are cooked all they way through.
The recipe below is my twist on gorditas de azucar! I enjoy both recipes. The important thing here is to keep the recipes of your family alive. Pass on the recipes, write them down, cook with your kids. They will be so thankful one day that you did this. Trust me!
Cinnamon/Anise Brown Sugar Gordita de Azucar
Yields 14-16 Gorditas
2 1/2 cups flour
1/2 cup light brown sugar (packed)
1 teaspoon baking powder
1 teaspoon fresh ground canela(cinnamon)
1/3 teaspoon ground anise
1/3 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup warm milk
1 large egg, lightly whisked
1/2 teaspoon vanilla, optional
1. Mix all of the dry ingredients in a large bowl. Cut in the butter until small granules form. Whisk the milk,egg and vanilla together. Gradually add in the milk/egg mixture until dough forms. If too sticky, add a little more flour. Dough should be tacky, but not sticky, lol! Roll 14 to 16 dough balls, cover and let rest for 20 minutes.
2. Preheat a large comal or griddle pan to just below medium heat for 5 minutes. On a lightly floured surface roll out the dough balls to about 31/2 inches in diameter. Cook on hot comal/griddle for 2 to 3 minutes per side or until nicely browned. It should start to bubble as soon as it hits the hot surface. Transfer to a clean kitchen towel to keep warm.
In my experience, I get a smoother edge on the gorditas when I roll them out compared to using the tortilla press.
The first few gorditas may burn. It is typical, lol! Adjust the heat on the comal(griddle) if this happens.
They should puff out slightly as you cook them.