Gorditas

    Gorditas are one of the easiest dish to make. One secret is that they are just like making sopes. My husband said, "Oh, they are sopes but without the pinches." Yes they are, but you can  make these in different ways. One way is by slitting the middle of the gordita, second by toasting it in oil.  The great thing about them is that you can add anything on it or in it, from meat to only vegetables. In this recipe, I will show you how to make the actual gordita. The things you will need are...

• Dough
• Oil
• Press
• Zip lock bag or plastic bag
• Salt

 "Alright, now let's put it all together"-Rosanna Pansino

 1. Make your dough. Add 2 cups of Maseca to a bowl with 1 1/3 cups of water and 1/4 teaspoon of salt. Mix the dough with your hand until its mixed thoroughly. (The dough should not stick to anything not even the bowl or your hands. You may add a pinch of flour if you are having trouble getting the dough not to stick.)

2. Roll up balls of dough and place onto plastic zip lock bag in press and press down. (Make sure that the dough patties are thick hence the name gorditas.)

3. Heat up a skillet on medium heat, and place gordita. Each side needs to cood for up to 4 minutes. 

Here is where you have two options...

4. Once the gordita is ready, you can slit the middle to add condiments.

   

5. Or, you can toast the gordita in a hot pan with oil. 

6. When gordita is nice and golden, you may remove from oil, place on a plate with paper towels to collect the excess oil. 

7. Once it has cooled down a bit, add the condiments on top of the gordita.

ENJOY!