Funny, how you don’t realize that you knew all along how to prepare a recipe, only because you never knew it had an official name. In this case, I am referring to the savory version of Gorditas de Azucar(sweet flour cakes). Or as I like to call them plump flour tortillas and Mexican flat bread. I have prepared gorditas de azucar, plump flour tortillas and flatbread countless of times. And when I say plump flour tortillas, this means that I have prepared my flour tortilla recipe as usual, but I would roll them out small so they were not so thin. I would prepare them this way to resemble what they call gorditas at a popular chain restaurant. I have not eaten there in years, but when I was asked to create some Tex Mex-Style tacos, that was one of the favorite recipes. Truth be told, I don’t even think you could call that Tex Mex, ha, ha, ha! The ingredients are all the same for preparing traditional flour tortillas, except that in the flour tortillas, I was taught to melt the shortening first, instead of cutting it in cold. Well, however it happens, this is an easy recipe that I really enjoyed. Everyone at the community lunch enjoyed them as well. I will be making this version more often now.
This was a large batch I prepared for the community lunch today. I served these with a chorizo guacamole queso fundido recipe. Pure comfort foods!
This gordita was stuffed with a quick version of Spicy Chicharrones. Click onto the picture above to see full recipes on site. Also on the plate, my healthy version of refried beans recipe(black beans) and a little papa con huevo.
Here is the gordita stuffed with my pressure cooker carnitas! Click onto picture to see full recipe for pressure cooker method as well as the oven method for these delicious carnitas.
Gorditas stuffed with beans, machaca con huevo (dried beef and egg scramble)and red and green salsa!
Gorditas de Harina(Savory Gorditas)
Here is the savory version of gorditas prepared with all purpose flour.
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Servings: 8 Gorditas
Ingredients
Ingredients
- 1/3 cup shortening or manteca(lard)
- 1 3/4 cups all purpose flour
- 3/4 teaspoon salt
- 3/4 tsp baking powder
- 1/2 to 3/4 cup hot water or hot evaporated milk
Instructions
Directions
- In a bowl, cream the lard or shortening. Cut in the flour with salt and baking powder until you have small crumbles. Gradually mix in 1/2 c the hot water or evaporated milk until dough forms. Knead for 5-7 minutes. If it feels to dry, add more liquid, kneading well after each addition. Cover and let rest for 20 minutes.
- After 20 minutes, divide into 6 -8 equal dough balls, place back in bowl, cover and let rest for another 20 minutes.
- When ready to roll, preheat a skillet or griddle(comal) to just below medium heat for 5 minutes.
- While the skillet preheats, roll out the gorditas. Before rolling out, rework each dough ball using your hands. On a flat, lightly floured surface, roll each dough ball out to about 4 inches in diameter and stack on top of each other.
- Transfer to hot surface and cook for a total of 3-4 minutes. Turn halfway through cooking time.
- Place cooked gorditas in a tortillera lined with a kitchen towel. If you want to stuff them, it's best to carefully slice them open while they are still warm. Take a small sharp knife and slice them 3/4 of the way open to create a pocket. Fill with your favorites, such as beans, cheese, avocado or your favorite guisado(stewed meats) or chicharrones en salsa. If not using right away, cool them completely and store in plastic storage bag at room temperature for 2 days or up to one week in refrigerator.
Notes
Tips~ If you want to roll out the gorditas ahead of time, layer them in between wax paper and store them in a plastic storage bag in the refrigerator until ready to cook.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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Just finished making gorditas. They are delicious. Thank you for the recipe.
That makes me so happy Christine!!! Yay for gorditas, lol! Thank you!
Sonia do you have a corn version of the gordita?
Yes, I do. Here is the link. https://pinaenlacocina.com/gorditas-de-maizcorn-flour-gordita/
I just made & finished eating these in under an hour. So easy, quick & comforting. I used corn oil & some Indian whole wheat (atta) & they tasted surprisingly buttery. Thanks for the recipe, & cheers from the Philippines!
That’s wonderful! So happy you liked the recipe!
This is what a Gordita is in New Mexico – basically a fat flour tortilla. Only it’s eaten more like a flatbread not stuffed. They stuff sopaipilla instead.
I have prepared the fat flour tortillas before. The ratio is a little different than these and they are softer than these gorditas. The foods are similar, of course.
I have a question. You say these are made with all-purpose wheat flour, but when you scroll down to the recipe in the ingredients it just says all-purpose flour. My question is then. Which do I use all-purpose flour or all-purpose wheat flour?
Sorry Kimberly for the confusion, it is all purpose flour only. In Mexico, they sometimes will refer to it as harina de trigo, it can get confusing.
Thank you so much for clearing that up for me!