Introduction
Gorditas are a beloved Mexican street food that consists of thick corn tortillas made with nixtamalized corn flour, known as Maseca. These delightful corn pockets are sliced open and stuffed with a variety of fillings, from savory meats to sautéed vegetables. Whether you’re looking to recreate the flavors of Mexico at home or simply want to try a new and delicious dish, this Gorditas recipe with Maseca is a must-try. In this article, we’ll guide you through the steps to make these traditional Mexican corn pockets, along with tips and variations to make them your own.
Why You Will Love Making This Recipe
There are several reasons why you’ll love making Gorditas with Maseca. Firstly, they are incredibly versatile and can be filled with a wide range of ingredients, making them perfect for any meal. Secondly, they are easy to make and require only a few basic ingredients. The use of Maseca flour ensures that the gorditas have an authentic taste and texture. Additionally, this recipe allows you to get creative with your fillings, whether you prefer savory meats, beans, cheese, or vegetables. Lastly, gorditas are a fun and interactive dish that can be enjoyed by the whole family.
Ingredients
- Maseca Flour: 2 cups nixtamalized corn flour (Maseca).
- Water: 1 ¾ cups room temperature water.
- Salt: ½ teaspoon fine salt.
- Oil: For frying (optional).
Equipment Used
- Mixing Bowl: For combining the Maseca flour, salt, and water to form the dough.
- Tortilla Press or Heavy Dish: To flatten the dough balls into thick tortillas.
- Plastic Sheets: To prevent the dough from sticking while pressing.
- Comal or Skillet: For cooking the gorditas until they are lightly browned and cooked through.
- Knife: To slice open the gorditas and create pockets for the fillings.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Spatula: For flipping the gorditas while cooking.
Directions & Instructions
- Prepare the Dough: In a large mixing bowl, combine the Maseca flour and salt. Gradually add the water while mixing with your hands until a dough forms. Knead the dough until it is smooth and pliable, similar to play dough.
- Shape the Gorditas: Divide the dough into 12 equal portions and roll each portion into a ball. Flatten each ball between two plastic sheets using a tortilla press or a heavy dish to form thick tortillas about 4.5 inches in diameter.
- Cook the Gorditas: Heat a comal or skillet over medium-high heat. Cook the gorditas for about 2-3 minutes on each side until they are lightly browned and cooked through. Alternatively, you can deep fry the gorditas in hot oil until they are golden and crispy.
- Slice and Fill: Once cooked, let the gorditas cool slightly. Use a knife to slice open one side of each gordita to create a pocket. Fill the gorditas with your favorite ingredients, such as shredded meat, beans, cheese, or sautéed vegetables.
Nutritional Information
Gorditas with Maseca are not only delicious but also provide a balanced meal. Here’s a breakdown of the nutritional information per serving:
- Calories: 150
- Protein: 3g
- Carbohydrates: 30g
- Fat: 2g
- Fiber: 4g
- Sodium: 200mg
Variations
Feel free to customize this recipe to suit your preferences. You can add different fillings such as chorizo and eggs, ham and cheese, or even sweet fillings like Nutella and bananas. For a spicier kick, add some chopped jalapeños or hot sauce to the filling. If you prefer a vegetarian version, use sautéed vegetables, beans, and cheese as the filling.
Frequently Asked Questions
Q: Can I use a different type of flour? A: It’s best to use nixtamalized corn flour (Maseca) for this recipe to achieve the authentic taste and texture of traditional gorditas.
Q: Can I make the dough ahead of time? A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to cover it with a damp cloth to prevent it from drying out.
Q: How can I make this dish gluten-free? A: This dish is naturally gluten-free as long as you use nixtamalized corn flour (Maseca) and ensure that all other ingredients are gluten-free.
Pro Tips By Emma
- Use Room Temperature Water: This helps to achieve the right dough consistency without cooking the masa.
- Don’t Overfill: Be careful not to overfill the gorditas to prevent them from breaking.
- Cook on Medium Heat: Cooking the gorditas on medium heat ensures they cook evenly without burning.
Serving Suggestions
Gorditas are best served hot and can be enjoyed with a variety of sides. Consider pairing them with a fresh green salad, Mexican rice, or a bowl of refried beans. For a touch of freshness, garnish with chopped cilantro, diced onions, and a squeeze of lime juice.
Gorditas Recipe with Maseca: Traditional Mexican Corn Pockets
Equipment
- Mixing Bowl: For combining the Maseca flour, salt, and water to form the dough.
- Tortilla Press or Heavy Dish: To flatten the dough balls into thick tortillas.
- Plastic Sheets: To prevent the dough from sticking while pressing.
- Comal or Skillet: For cooking the gorditas until they are lightly browned and cooked through.
- Knife: To slice open the gorditas and create pockets for the fillings.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Spatula: For flipping the gorditas while cooking.
Ingredients
- Maseca Flour: 2 cups nixtamalized corn flour Maseca.
- Water: 1 ¾ cups room temperature water.
- Salt: ½ teaspoon fine salt.
- Oil: For frying optional.
Instructions
- Prepare the Dough: In a large mixing bowl, combine the Maseca flour and salt. Gradually add the water while mixing with your hands until a dough forms. Knead the dough until it is smooth and pliable, similar to play dough.
- Shape the Gorditas: Divide the dough into 12 equal portions and roll each portion into a ball. Flatten each ball between two plastic sheets using a tortilla press or a heavy dish to form thick tortillas about 4.5 inches in diameter.
- Cook the Gorditas: Heat a comal or skillet over medium-high heat. Cook the gorditas for about 2-3 minutes on each side until they are lightly browned and cooked through. Alternatively, you can deep fry the gorditas in hot oil until they are golden and crispy.
- Slice and Fill: Once cooked, let the gorditas cool slightly. Use a knife to slice open one side of each gordita to create a pocket. Fill the gorditas with your favorite ingredients, such as shredded meat, beans, cheese, or sautéed vegetables.
Notes
Infuse the Oil: If frying, infuse the oil with garlic or herbs like oregano and thyme for added aroma and taste.
Flavorful Fillings: Use well-seasoned fillings such as shredded beef with spices, chorizo, or marinated chicken to enhance the overall flavor.
Crispy Edges: After cooking the gorditas on the comal, give them a quick fry in hot oil to achieve crispy edges while keeping the inside soft.
Garnish: Top the filled gorditas with fresh ingredients like chopped cilantro, diced onions, avocado slices, or a squeeze of lime juice for a burst of freshness.
Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce to the fillings for a spicy twist.
Use Room Temperature Water: This helps to achieve the right dough consistency without cooking the masa.