Gorditas Or Gordas
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INGREDIENTS 1 pound Masa Harina
2 tablespoons lard or vegetable shortening
1 teaspoon salt
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Vegetable oil, for fryingCombine the Masa Harina, lard, salt, flour, and baking powder in the bowl of an electric mixer; mix thoroughly.
Divide the dough into 16 equal ball-shaped portions to make gorditas, or 8 portions to make "gordas", the larger version. Press out to 1/8-inch with a tortilla press lined with lightly oiled plastic wrap. Pour enough oil in a frying pan to come 1/2-inch up the side. Heat the oil to 350 degrees or until just barely smoking over medium heat.
Place a comal or skillet over medium-high heat for 5 minutes. Cook each gordita for 30 seconds on each side or until lightly browned.
Carefully place the gorditas, 3 or 4 at a time, in the pan of hot oil. Brown on 1 side, turn with tongs, and brown on the other side. When puffed and crispy, remove from the oil and drain on paper towels to cool.
NOTES: Masa Harina is corn flour make from yellow and white hominy. It is the flour used to make tamales. Gorditas use corn and wheat flour and a little baking powder. The result is a puff that can be split like pita bread.