Best Gorditas Stuffed Pockets Of Love Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN GORDITAS



Mexican Gorditas image

Gorditas Recipe: These delicious little thick corn tortillas stuffed with savory fillings are easy to make at home. See this step-by- tutorial. They're a great way to use the leftover stew from yesterday or the lonely refried beans in the fridge.

Provided by Mely Martínez

Categories     Main Course

Time 25m

Number Of Ingredients 5

1 ½ cup of corn flour (Maseca)
½ teaspoon salt
1 ¼ cup water (plus 2 extra tablespoons.)
1 cup refried beans
1 cup pork in salsa verde

Steps:

  • In a medium size bowl mix the corn-flour and salt. Slowly add the water and knead to form a uniform mixture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn't have to be sticky. Depending on the humidity of your local city, you will need to add about 2 more tablespoons of water to the dough, and also keep a small bowl with water to moist the dough as needed. This dough tends to dry, so cover with a moist kitchen napkin while you make the gorditas.
  • Divide the dough into 9 balls and cover with a moistened kitchen towel or paper towel. Heat the griddle to medium high. It has to be hot when you place the gorditas, in order to avoid having them stick.
  • Place one plastic square on your tortilla press and then one ball of dough, top with the other plastic square, and gently press down the tortilla press to form the gordita. It should be about 4 inches in diameter. If using the glass baking dish, place one plastic square on your working surface, add the ball of dough, cover with the other plastic square and gently press with the glass dish, making an even pressure to form the gordita disc.
  • Remove the top plastic. Pick up the gordita, holding with the plastic at the bottom. Gently flip the tortilla onto the palm of your hand. Then, place on the hot griddle to cook.
  • While the gordita is cooking, keep forming the rest of the dough, keeping a watchful eye on the griddle.
  • After about 2 minutes, check if the gordita has already formed light brown spots. If so, flip to cook the other side of the gordita. It will need about 2 more minutes to cook on the other
  • side. Then check if it has formed light brown spots, if you see the brown spots then flip again, if not, then leave a few more seconds on that side, and flip again and cook for 20 seconds. In total, you'll flip the gordita 2 times, and the cooking time will be more than 4 and half minutes total. In the last cooking time, the gordita will slightly inflate. Remove from griddle and cover with a clean kitchen napkin to keep warm.
  • As soon as you can handle the hot gordita, with the help of a paring knife, make an incision around the edge, just big enough to introduce the filling. Do not open the whole thing. Return the gordita to the napkin to keep them warm while you finish making the rest of the dough.
  • Once you've finished making all the gorditas, fill them with the stuffing of your choice, as I've mentioned in the fourth paragraph above.
  • Serve while they're still hot with green and red salsa. I hope you enjoy this Gorditas recipe!

Nutrition Facts : ServingSize 1 gordita & filling, Calories 154 kcal, Carbohydrate 17 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 317 mg, Fiber 2 g

GORDITAS: STUFFED POCKETS OF LOVE



Gorditas: Stuffed Pockets of Love image

Provided by Aarón Sánchez

Categories     main-dish

Time 1h45m

Yield 2 servings

Number Of Ingredients 15

2 cups instant corn flour
4 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups water
Corn oil, for frying
1 cup poached shredded chicken breast
1/2 cup thinly sliced red cabbage
1/4 cup crumbled cotija cheese
Salsa Liquada, recipe follows
2 tomatoes
1 jalapeno, stemmed and seeded
1/2 tablespoon minced garlic
1 teaspoon dried Mexican oregano
Salt and freshly ground black pepper

Steps:

  • Mix flours, baking powder, and salt and add the warm water. Combine thoroughly to make a smooth dough. Make balls the size of a walnut, a few at a time. Set aside and keep covered.
  • Moisten a cloth napkin and spread out on a flat surface. Roll each ball of dough in moistened palm of your hand until smooth, lay on the damp towel, cover with a plastic bag and press down to flatten. To shape the patty, cut with a 2 to 2 1/4-inch diameter cookie cutter. It should be about 1/4 inch thick. Smooth the rough edges with your finger making ready to fry.
  • Heat a cast iron skillet, filled half way with corn oil, to 375 degrees F. Slide the patties into hot oil and fry until the light golden brown and crispy about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they cool enough to handle. Push 1 teaspoon of shredded cheese, chicken, and cabbage, and drizzle entire packet with Salsa Liquida.
  • Submerge tomatoes in boiling water for 30 seconds and then plunge into ice bath. Peel and seed the tomatoes. Puree the tomatoes, jalapeno, garlic, and oregano. Season with salt and pepper.

GRANDMA'S GORDITAS



Grandma's Gorditas image

One of my favorite dishes that my grandma has taught me how to make. After they are cooked they can be stuffed with whatever filling you like.

Provided by lil-chef

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 4

Number Of Ingredients 5

1 ¼ cups instant corn masa flour (such as Maseca®)
½ teaspoon baking soda
1 pinch salt
½ cup water, or as needed
2 tablespoons vegetable oil, or as needed

Steps:

  • Combine corn masa flour, baking soda, and salt in a bowl. Add a little water at a time until a firm dough forms. Divide dough into equal pieces and roll between your hands to form small balls. Press dough into 1/4-inch circles.
  • Heat a griddle or comal over medium heat. Add dough circles to the hot griddle and cook until light brown, slightly inflated, and cooked on the outsides, about 3 minutes per side.
  • Heat oil in a skillet over medium heat. Pan-fry gorditas in batches, if necessary, until golden brown, 1 to 2 minutes per side. Drain on paper towels and serve hot.

Nutrition Facts : Calories 134.5 calories, Carbohydrate 27.2 g, Fat 1.8 g, Fiber 4.8 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 198.7 mg

GORDITAS



Gorditas image

Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.

Provided by Diana CakeLady Rangel

Categories     Bread

Time 1h30m

Yield 6

Number Of Ingredients 6

1 cup masa harina (instant corn masa mix)
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 cup oil for frying

Steps:

  • In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
  • Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
  • Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
  • Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 30.4 g, Fat 6.7 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 390.1 mg, Sugar 0.1 g

Related Topics