When you think of Mexican food, what comes to mind? Tacos, enchiladas and quesadillas are probably at the top of the list. Ever get cravings for gorditas? Gorditas are thick corn tortillas that are stuffed with toppings (think meat, cheese and beans). They’re almost like a pita flatbread, which makes them an excellent on-the-go option for a light lunch. Stuff them with your favorite Mexican toppings or use them to dress up leftovers.
Makes 12-14
Ingredients
3-1/2 cups Bob’s Red Mill Masa Harina Corn Flour
1/2 cup Bob’s Red Mill Unbleached White All-Purpose Flour
2 tsp. baking powder
1 tsp. sea salt
1/4 cup vegetable shortening
2-1/4 cups warm water
Directions
- Lightly oil griddle and heat to medium-low.
- In a medium bowl, combine masa harina and water. Add flour, baking powder, salt and shortening. Knead until mixture sticks together and becomes a ball.
- With moist hands, divide dough into small balls, about 1-1/2 to 2 inches thick. (Note: while working, keep balls covered so they don’t dry out.) Keep hands wet and press each into flat circles, about 3 to 4 inches across and 1/4-inch thick.
- Place circles on griddle and cook for 6-8 minutes on each side or until lightly browned.
- Carefully cut halfway around the edge of the gordita to make a small pocket. Do not slice the top off, you just need enough of an opening to stuff filling inside.
- To serve, stuff each with desired filling.