Gorditas | Vegetables Recipes | Jamie Oliver Recipes (2024)

FAQs

What ingredients do the gorditas contain? ›

Essentially, gorditas are thick corn tortillas that have a pocket in the middle made for stuffing with delicious Mexican fillings. Preferably on the spicy side if you ask me. Some common fillings include: refried beans and cheese.

Fry the gorditas in neutral oil (325 degrees fahrenheit) for about 1 minute on each side, or until golden brown. It should puff up, creating a pocket in the center- if it doesn't, your gordita is too thick. Alternatively, you can cook them on a comal (skillet) for an oil-free gordita.

Why do my gorditas fall apart? This can happen when they're overstuffed with wet fillings. To prevent your gorditas from falling apart, be mindful of the amount and moisture level of your fillings.

By tradition, gorditas are filled with chicharron, but there are local variations which substitute it by chicken stew, shredded beef, carne al pastor, eggs with chorizo sausage, carnitas or picadillo. The baked version is prepared almost identically to the preparation of a common tortilla, except it is thicker.

According to some critics, the word Gordita, which happens to be the feminine form of the word for "chubby girl," is discriminatory and should be changed. New name change considerations include Masa con Relleno or "dough with filling" and Masa Frita or "fried dough" - It doesn't quite sound the same, does it?

Gorditas resemble arepas, but like pupusas, they are made with masa harina. These corn cakes are deep fried until they are golden and crispy (but they can also be cooked on a griddle or comal). Gorditas puff up when fried in oil, forming an air pocket somewhat like pita bread.

Masa Harina is de-hydrated masa dough and you can use it to make delicious corn tortillas, tamales, and yes, Gorditas!

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas.

How do you tell if masa is bad? Knowing if masa has gone bad is all about paying attention to changes in its natural characteristics. If the dough has a sour smell, a discoloration, or is molding, it's time to toss it. Dry masa might become infested with small bugs or weevils, especially if stored improperly.

Masa has to be kneaded in order to achieve the proper texture. When you add water to masa harina, the texture will seem dry, crumbly and will barely hold its shape. If you add more water, it will get very sticky and almost impossible to work with.

Can you reheat gorditas? ›

It's best to eat homemade gorditas right away to preserve their crunch, but you can definitely make them ahead of time and reheat on a comal or griddle, or cover in foil and keep them warm in a toaster oven.

The word gordita means fat or chubby little girl and is usually used as a term of endearment or affection.

Unlike some of the Americanized versions sold at chain restaurants today (Taco Bell, ahem!), the traditional Mexican Gordita is made with a masa pastry, the same dough used to make tortillas, and then stuffed or topped with cheese, meat, veggies or another filling.

Pillowy flatbread covered in melted cheese and wrapped around a crunchy taco shell filled with seasoned beef, crisp lettuce, cheddar cheese and Cali ranch sauce​.

In Central Mexico, specifically Mexico City, unless specified otherwise, a “gordita” is formed from masa (nixtamalized corn dough), and filled before cooking, traditionally with either refried beans, or chicharrón prensado, although nowadays there are many other fillings, such as pastor, carnitas, cochinita pibil, or ...

Gorditas, on the other hand, are Mexican flatbreads that can be made with all-purpose flour (like these gorditas de harina) or with masa. They have a pocket in the middle (like pitas) which makes them perfect for stuffing.