You gotta love a Gordita!

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Oh my, I love Gorditas! They are substantial, wholesome, and easy to make. Gordita means “little fat one.” They are corn cakes either deep fried or baked on a “comal” or skillet. You can fill them with cheese, meats, vegetables, beans or any other filling you desire. They are an excellent choice for breakfast, lunch, and dinner.

The first time I had a gordita, I was visiting Irapuato, Gto, Mexico. I was having lunch with great friends at a small restaurant that had an outside cafe setting. It didn’t look like much at first, but as I entered I saw ladies making gorditas, tacos, quesadillas and a variety of other mouth-watering food by hand. As we sat down, someone quickly placed three different kinds of salsas; I thought to myself, “It’s going to get a little serious here!”.  I placed my order: una gordita de papa con queso, porfavor! (a potato gordita with cheese, please!). This gordita was the best I had ever had. It was made fresh right before me.  After eating, I stood by the ladies and watched them as they cooked. They were fast, serious about their work, smiling as they cooked. When I got back to Texas, I wanted to recreate this experience. I practiced and practiced until all I dreamed about was gorditas. They came out great and it took me back to that little restaurant. I’ve been making them ever since. My desire is to visit my friends from Irapuato and experience this place again. Well, you don’t have to go to Mexico to experience this for yourself. 🙂 Here we go…

Liz’s Gorditas

Ingredients:

  •  2 cups of Maseca
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 2 cups of water
  • olive oil

Instructions:

In a large bowl, combine the corn flour, salt, and chili powder. Pour the water and stir with your fingers. Mix the flour well until it comes together. The texture of the flour should be smooth, easy to manage and it should not stick too much on your fingers. Form balls and flatten with hands. Heat some oil in a pan on medium-low heat and fry the gorditas until they are golden brown. Put them on a paper towel so that it absorbs the excess oil. To serve them, open the gorditas in the middle and add any filling you have prepared.

I filled mine with shredded seasoned chicken, shredded lettuce, diced tomatoes, with Mexican rice as a side dish. I hope you have a chance to try these out. You will love them!

Happy cooking, Happy eating!

-Liz
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