Gorditas de harina rellenas! Wheat flour stuffed gorditas! More popular in our house are the corn masa gorditas, but this wheat flour griddle cooked version is delicious too!
Gorditas, little fat ones, are much easier
No stressing about extending the dough thin or perfectly round as you would traditional flour tortillas. Even with as many years that I have been preparing traditional flour tortillas, they don’t always roll out perfectly round. I find that if I try to rush through the step, my tortillas will be a little off, lol!
VIDEO LINK
https://animoto.com/play/hk3Kk1yOZEFow8QUO21UmQ
Gordita, tortilla or flat bread?
Funny how you don’t realize that you knew all along how to prepare a recipe, only because it’s called by a specific name. In this case I am referring to the savory version of gorditas de azucar(sweet griddle cakes). Or as I like to call them plump flour tortillas or Mexican flat bread.
Plump Flour Tortilla?
Gorditas stuffed with beans, machaca con huevo (dried beef and egg scramble)and red and green salsa!
Gorditas de Harina(Savory 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 10 minutes.
- After 10 minutes, divide into 6 -8 equal dough balls, place back in bowl, cover and let rest for another 15 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. 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
Reader Interactions
Comments
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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!