🌮 Gorditas de Harina (Flour Gorditas)
Ingredients (makes ~8 gorditas)
-
2 cups all-purpose flour
-
1 tsp baking powder
-
½ tsp salt
-
2–3 tbsp lard, butter, or vegetable shortening
-
¾ cup warm water (adjust as needed)
-
Oil or butter for cooking
Optional fillings: refried beans, cheese, shredded chicken, ground beef, or sautéed vegetables
Instructions
1. Prepare the Dough
-
In a large bowl, mix flour, baking powder, and salt.
-
Add lard or butter and mix with fingers or a pastry cutter until mixture resembles coarse crumbs.
-
Slowly add warm water, mixing until a soft, non-sticky dough forms.
-
Knead lightly for 2–3 minutes, cover with a towel, and let rest 15–20 minutes.
2. Shape the Gorditas
-
Divide dough into 8 equal balls.
-
Roll each ball into a circle about 5–6 inches in diameter, ~¼ inch thick.
3. Cook the Gorditas
-
Heat a skillet or griddle over medium heat; lightly grease with oil or butter.
-
Cook each gordita for 2–3 minutes per side, until lightly golden and puffed.
-
Remove from heat and let cool slightly.
4. Stuff the Gorditas
-
Carefully slice the gordita almost halfway through to create a pocket.
-
Fill with desired ingredients: cheese, beans, cooked meat, or vegetables.
-
Press lightly to seal and serve warm.
Tips & Variations
-
Soft and fluffy: Don’t over-knead the dough; rest allows gluten to relax.
-
Lard vs butter: Lard gives more authentic flavor; butter is milder.
-
Quick version: For a simpler method, you can cook and then slice/poke holes and fill, similar to pita bread.
-
Serving ideas: Top with salsa, crema, avocado, or pickled onions for extra flavor.
Gorditas de harina are perfect for breakfast, lunch, or dinner, and they’re super versatile—you can go savory or sweet.
If you want, I can also give a step-by-step method for making them puffier, almost like little stuffed buns, which is a favorite style in northern Mexico. Do you want me to do that?
