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.
Gorditas de Harina(Savory Gorditas)
Here is the savory version of gorditas prepared with all purpose wheat flour.
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Servings: 8 Gorditas
Ingredients
Ingredients
- 1 3/4 cups all purpose flour
- 1/3 cup
- shortening manteca or butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 to 3/4 cup hot water
Instructions
Directions
- In a bowl, add the flour, salt and baking powder. Cut in the shortening with your hands or using a pastry cutter until you have small crumbles. Gradually add in the hot water until dough forms.
- Transfer to flat surface and knead the dough for 5 minutes. If it feels too dry, add water, 1 teaspoon at a time. Divide into 6 -8 equal dough balls, place back in bowl, cover and let rest for 30 minutes.
- When ready to roll, preheat a skillet, that has a lid, to medium heat for 5 minutes. While the skillet preheats, roll out the gorditas. Roll each dough ball out to about 4 to 4 1/2 inches in diameter. I did not require any extra flour to roll them out. They rolled out fairly easy. Roll out however many will fit in your skillet.
- Place on hot surface, cover with lid, and cook for a total of 2 to 3 minutes. Turn halfway through cooking time. I find that by covering them with a lid, the steam created helps them puff out and cook more evenly on the inside
- Place cooked gorditas in between a kitchen towel. If you are going to fill them right away, it's much easier to slice them while 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!
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!
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.