Gorditas Recipe | Traditional Gorditas Con Maiz

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with lower fat.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more common.

Put 3/4 cup of water in a stock pot.

Add 3/4 cup of chicken broth to the water and warm it up.

Measure out 2 cups of masa harina and add salt and baking powder to it.

Mix the masa harina, salt, and baking powder with your hands.

Add water and chicken broth mixture gradually to the masa harina until you have a soft, pliable dough.

Cover the dough with plastic wrap or a plastic bag and let it rest in a warm spot for 45 minutes.

Cook 2 medium-sized potatoes in hot water until fork tender, then let them cool.

Chop 4 jalapeños, stemmed and seeded.

Cook 6 pieces of bacon until crispy, then remove and chop.

Chop 1 onion and add it to the bacon grease in the skillet to soften.

Add the chopped jalapeños to the skillet with the onion and cook until tender.

Add 2 minced garlic cloves to the skillet and cook briefly.

Mash the cooled potatoes in a bowl until chunky, then add them to the skillet mixture.

Season the potato mixture with mesquite seasoning and cumin, and mix well.

Add the chopped bacon back into the skillet mixture and stir to combine.

Add 2 tablespoons of butter to the mixture and fold it in until melted.

Roll the dough into balls about the size of a medium golf ball.

Make a small indentation in each ball with your thumb to create a bowl shape.

Stuff each dough ball with the potato mixture and pinch it closed.

Roll the stuffed dough back into a ball shape and flatten slightly to form gorditas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens