Gorditas are handmade tortillas that, before cooking the raw dough disk, are filled with an ingredient generally, pressed pork rinds, cheese, cooked potatoes, beans, etc.
Once fried, they are sliced opened on one side and filled with chopped onion, grated cheese, cilantro and salsa.
The gorditas get their name from the fact that to prepare them, it is necessary to create a thicker [fat] tortilla than normal, regardless of whether the corn dough disk is filled or mixed. This is a dish that can be easily found in the street food stalls, so popular in México.
- Prepare the dough by mixing the masa harina, water and salt. Knead well with your hands. If you feel that the dough is a bit dry, add a few drops of water. The dough should soft but not sticky.
- Form a small ball of dough, about 30 grs, make a hole in the center with you finger and add a tablespoon of filling. Close the hole with a bit of dough and press the ball to form the ‘gordita’ (about 1.5 cm thick)
- In a frying pan, heat a little bit of the oil to medium heat. Fry the gorditas on both sides until golden brown.
- Open the gorditas on the side and fill with Chorizo, chopped onion, coriander, grated cheese and the salsa of your choice; we recommend Salsa Verde .