- Ready In:
- 3⁄4 cup masa harina
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons lard
- 1 1⁄4 cups chicken stock or 1 1/4 cups water
- 1 teaspoon garlic powder
- oil (for frying)
- In a large bowl, mix masa harina and lard. Slowly add in the stock while mixing. Mix the salt and garlic powder into the flour and then add to the Masa mixture. Knead the mixture in the bowl for 2-3 minutes.
- Pull off pieces of dough and roll in your hands to form a golf-ball sized ball. Lightly coat the balls with flour and place between to two pieces of cellophane or use a tortilla press. Roll or press the balls until the gorditas are about 1/4 inch thick.
- Heat a comal (or a griddle) until hot. Cook the gordita for about one minute on each side, or until it is cooked through.
- Heat the oil over medium heat. Place the cooked gorditas in the oil one at a time and cook until the gordita puffs up. Drain on paper towels.
- Slice an opening in one end to open the pocket and stuff with your favorite fillings such as meat and beans.
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These are really good! We just finished having them with homemade pinto beans (made in the crock pot then refried in the skillet with bacon grease and a splash of milk). My husband got a wonderful salsa a friend made and it went great with these. My only complaint is how to cook them. Some of the other recipes for "puffy tacos" mention multiple flipping or basting with the cooking oil, but the pockets were thinner on one side than the other. This didn't affect the taste, and we ended up just piling stuff on top of these. Crisp on the outside and soft on the inside. I added a bit of cumin, onion, and black pepper to the dough, but followed the recipe otherwise.
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<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p> 114807933"