Gorditas de Nata are a very popular street food in Mexico City. While they may not look as exciting as the tacos and fruit cups sold nearby; once you try one, you will be hooked. They are tender cream cakes – almost a cross between a scone and a crumpet and are delicious filled with anything from chocolate to cajeta, to a drizzle of agave syrup.
1 1/2 Cups Double Thick Cream
3 Large Eggs
1 385g Can Condensed Milk
2 Teaspoons Vanilla Essence
4 1/2 Cups Self Raising Flour
1. Beat all of the wet ingredients until a smooth consistency is reached.
2. Add the flour to the liquid mixture and knead until a smooth dough is formed. It should be soft but not sticky.
2. Roll out the dough with a rolling pin to 0.5cm thick.
3. Cut out rounds with a 4-5cm round cookie cutter.
4. Heat a non-stick skillet to a low heat.
5. Fry the dough rounds in a dry pan, on a low heat, until cooked but tender and golden brown (Think the perfect crumpet).
6. Serve immediately with a warm cup of Mexican hot chocolate.