Gorditas

We made a nice soup of fire roasted tomatoes, beans, posole, and kabocha squash. After giving up on finding gorditas in the local Mission St. groceries, we decided to make them ourselves. We already had a bag of masa harina from the Christmas tamales and white flour from the New Year's ravoli. This is the 2nd attempt at making gorditas today. The 1st batch was made with considerably less flour, mostly masa - and was fried in peanut oil. They were heavy and did not poof up like the ones we had purchased. They were also considerably thicker. after frying, I tried toasting 2 of these in the toaster (our preferred way of cooking the ones from the store) and the thinner one actually puffed up some. In hopes that we are on to something, I'm documenting this next recipe as we go.


1 cup masa harina
1 cup while flour
1 tsp baking powder
1/2 tsp salt


Add dry ingredients in food processor. Process while adding hot water in a stream until a ball of dough forms - not too wet or too dry, just right.





Let the ball of dough rest covered for about 20 minutes.

Roll out half the dough on a floured board to about 1/8th inch thickness and cut using a glass or other round object of the desired size.





Fry in a little oil on medium heat for about 2 minutes on each side. Remove from pan and drain on paper towels till cool. Save in fridge till you're ready to pop thm into the toaster.


The downside is they did not taste like we liked - more flour than corn tortilla taste. Next time we will try this with more masa and less flour. I think everything else is right.