Fried (Puffed-up) Gorditas, Mexican Recipe, how to Mexican food

corn flour

🥗Healthier: whole grain corn flour

💰Cheaper: masa harina

Whole grain corn flour is more nutritious, while masa harina is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories, while queso fresco is a budget-friendly option.

Combine 2 and 1/2 cups of Masa with 1/4 cup of all-purpose flour, 1 tbsp of baking powder, and 1 tsp of salt in a large bowl and mix well.

Add 1 cup of water to the dry ingredients and stir until the flour absorbs the liquid.

Add another 1/2 cup of water and knead the dough with your hands until it is soft and slightly humid, adjusting with more water or corn flour as needed.

Roll about 2 to 2 and 1/2 tablespoons of dough into small balls, using water on your fingers to keep the dough moist while rolling.

Flatten each ball to an eighth of an inch thickness using a rolling pin or tortilla press, ensuring they are slightly thicker than a tortilla.

Preheat vegetable oil to 325°F for frying the gorditas.

Fry each gordita for 40 to 45 seconds on each side until they puff up and are golden brown.

Remove the gorditas from the oil and place them on paper towels to drain excess oil, letting them rest for 30 seconds to 1 minute before slicing open.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens