Gorditas de Harina (Print version)
Thick flour gorditas from northern Mexico, made with just 5 ingredients and cooked on a dry comal. Ready in 30 minutes and endlessly fillable.
# Ingredients:
For the gordita dough
01 -
2 cups (240 g) all-purpose flour, plus a little more if needed
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
04 -
3 tablespoons (42 g) lard or vegetable shortening
05 -
3/4 cup (180 ml) warm water
# Instructions:
01 -
Whisk together the flour, baking powder, and salt in a large mixing bowl until evenly combined.
02 -
Add the lard in small pieces. Rub it into the flour with your fingertips until the mixture resembles coarse crumbs with no large chunks of fat remaining.
03 -
Pour in the warm water gradually, stirring as you go. Once a shaggy dough forms, knead it in the bowl for 2 to 3 minutes until smooth and soft. It should be slightly tacky but not sticky. Add 1 tablespoon more water if the dough feels dry and crumbly.
04 -
Cover the bowl with a clean kitchen towel or plastic wrap and rest the dough at room temperature for 10 to 15 minutes.
05 -
Divide the dough into 8 equal balls. Press each one between your palms into a round disc about 3.5 inches (9 cm) across and 1/2 inch (1.3 cm) thick.
06 -
Heat a comal or cast-iron skillet over medium heat with no oil. Cook the gorditas in batches for 3 to 4 minutes per side until golden brown spots appear and they puff noticeably. Do not rush the heat.
07 -
While still warm, use a small knife to split each gordita partway around the edge, opening the natural pocket. Fill immediately and serve.
# Good to know:
01 -
Gorditas are best eaten warm right off the comal.
02 -
The dough should feel like soft Play-Doh, not sticky or wet.