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.
Take the time to document family recipes.
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.
Thank goodness for my family in Mexico!
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!
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!
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.
Gorditas de Azucar(Sweet Griddle Cakes)
Ingredients
Ingredients
- 2 cups flour
- 1/2 cup shortening or unsalted butter at room temp.
- 1/2 cup sugar
- 1 tsp. salt
- 1/2 tsp. baking soda OPTIONAL
- 1 tsp. baking powder
- 1/3 cup warm milk
- 1 large egg lighty whisked
Instructions
- Combine and whisk the dry ingredients in a large bowl. Cut in the butter and work it in with your hands until you have small crumbles. Mix in the egg. Gradually add in the milk until dough forms. Make 12 dough balls, cover and set aside for 20 minutes.
- Heat a griddle pan or comal to medium/low 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. Keep warm gorditas covered so they will stay soft. Serve warm with butter and or dulce de leche.
Video
Notes
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.
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I made these last night and they came out great! Pretty close to my grandmothers recipe.
Yay! I love to hear this! Thank you for the feedback!
Can we place them in the oven instead of the griddle?
I have never baked them in the oven, to be honest. You could try heating your baking pan in the oven while the dough rest. Then flatten enough gorditas to fit on baking sheet. Place on hot baking sheet and try baking them for 5 minutes per side. I will have to try it to know how it works.
Loved reading your story about your gordita recipe. I came across your recipe while looking for how to make gorditas because my grandma would make them all the time for us but no one ever got the recipe before she passed. I can’t wait to try and make these for my whole family. Thank you for sharing!!
Ryana, my mom prepared gorditas my whole life while I lived at home. She never had any of her recipes written down. Thank goodness for my cousin in Mexico who gave me the ingredients of the family recipe and I was able to prepare them for myself after losing my mom.
Reading your story brought tears to my eyes because I felt every word. My mom passed away almost 9 years ago and I was young so I never got to learn or write any of her recipes. Her food was so delicious and it makes me sad that she’s not here to teach me now. I’m 9 months pregnant and craving these I’m about to attempt to make them, thank you for sharing ❤️
My mom didn’t have many written recipes. She would jot down notes of recipes shared from her sister’s in Mexico. Most every recipe was prepared from memory. I wish I would have asked her more questions. Thank you for taking the time to write.
My Mother in law would make something similar to your Gorditas. But used Wheat Flour and Raisins, that’s all I know do you think I could use these ingredients replacing the flour and use the Raisins and all of the rest of your recipe. Shame always made them the 50 years I knew her. She just passed in 2021 at 90 years.
I have never prepared them with wheat flour, but I don’t see why you couldn’t. I do know when I have used wheat flour for tortillas or pizza dough, it requires a bit more liquid. You may need to add just a little more milk to the recipe. Just add it gradually until dough comes together.