Best Mexican Gorditas Little Fat Ones Gorditas Rellenas Recipes
GORDITAS MEXICANAS
I grew up eating this delicious "antojitos Mexicanos" you can make out of beef or chicken following the same instructions. Hope you enjoy this!
Provided by gladis
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Bring 2 cups water to a boil in a saucepan. Add chicken, chicken bouillon, onion, and garlic. Cover and simmer until chicken is no longer pink the middle, about 40 minutes.
- Meanwhile, preheat a pancake grill to 400 degrees F (200 degrees C).
- Mix corn flour, 1 1/4 cups water, and salt together in a bowl until a smooth, moist dough is formed. Add more water if the dough seems too dry. Divide dough into 8 to 10 medium-sized balls and pat each into a 1/4-inch thick round.
- Cook dough rounds on the preheated grill until cooked on the outside, about 3 minutes per side. Pull the edges out while still hot, making a little indention in the center of each gordita.
- Heat oil in a skillet over medium heat. Deep fry gorditas until golden brown on both sides, 2 to 5 minutes per gordita. Set aside on a wire cooling rack.
- Pour beans into a small saucepan and warm over medium heat.
- Drain chicken, reserving cooking liquid. Remove meat from the bones and transfer meat to a food processor. Add a few tablespoons of cooking liquid and chop to desired consistency.
- Spread a layer of warm beans on each gordita, then top with chopped chicken, lettuce, tomato, avocado, and cotija cheese. Finish with a dollop of sour cream.
Nutrition Facts : Calories 591.2 calories, Carbohydrate 39 g, Cholesterol 77.6 mg, Fat 39 g, Fiber 10.6 g, Protein 24 g, SaturatedFat 13.1 g, Sodium 1155.8 mg, Sugar 2.1 g
MEXICAN GORDITAS ( LITTLE FAT ONES) (GORDITAS RELLENAS)
One bite and your taste buds will be transported to Mexico. The little gorditas are crunchy on the outside and slightly soft in the middle. These are incredibly delicious and addictive. They're so good, you'll want to double the recipe.
Provided by Juliann Esquivel
Categories Other Breads
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, mix the Masa Harina with the water or broth and 2 tablespoons oil or melted lard and the salt.
- 2. Knead the dough just until it comes to a ball. You might need to add a little more water or broth to make it a little moist but not sticky.
- 3. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log.
- 4. Cut into 10 pieces.
- 5. Using a 3 inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.
- 6. Heat a large griddle or comal ( a round flat griddle). Put the gorditas on the griddle to cook over moderate/high heat, turning once, until lightly browned in spots about two minutes per side.
- 7. Using the back of a spoon, lightly press indenting starting from the middle and all around the gordita on one side only leaving a lip all around the edge of the gordita. In other words, your gorditas should look like flat little bowls with a lip all around.
- 8. In a large skillet, heat about a 1/2 cup oil or lard or butter. Oil or lard should be shimmering. Add the gorditas and fry over high heat until golden and crispy. About 2 minutes per side.
- 9. Drain on paper towels.
- 10. Top with your favorite toppings such as the seasoned shredded pork or chicken or chorizo filling the indentation or the wells in each of the little gordita patties. Finish topping with the salsa, sour cream or queso fresco or Cotija cheese. Serve hot. These are truly luscious. Tip: Make two batches your family will want more than ten.
- 11. The above picture shows my gorditas made with chorizo, diced sweet onion, grated queso fresco and I have used two sauces, to top them off. Tomatillo salsa and chipotle salsa. Enjoy
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