Gorditas de Harina and Gorditas de Maiz

Experience authentic Mexican cuisine with this detailed recipe for preparing two types of gorditas: Gorditas de Harina (flour gorditas) and Gorditas de Maiz (corn gorditas). Served with hearty fillings such as chicharrón, refried beans, and more, they make for a delicious snack or main course.

Ingredients

🍞 2 cups SELECTA wheat flour
🧈 100 grams vegetable shortening
🧂 1 teaspoon salt
🥄 1/2 teaspoon ROYAL baking powder
💧 1 cup boiling water

🌾 2 cups MA SE CA corn flour
💧 1 1/2 cups warm water
🥄 1/2 teaspoon ROYAL baking powder
🧂 1/2 teaspoon salt
🍞 1/2 cup wheat flour

🍅 4-6 green tomatillos
🌶️ 4 jalapeños
🍅 1 red tomato
🧄 1 garlic clove
🧅 1 small piece onion
🌿 Fresh cilantro, as desired
🧂 Salt, as desired
🥄 1 teaspoon Knorr Suiza chicken bouillon

🐷 400 grams chicharrón de pella

🐖 400 grams chicharrón prensado
🌶️ Salsa molcajeteada, as desired

🧴 1/2 liter oil for frying maize gorditas
🫘 Refried beans, as desired
🥔 Potatoes with chorizo, as desired
🧀 Grated cheese, as desired

Instructions

1- Preparing Gorditas de Harina Dough:

• Combine 1 cup of SELECTA wheat flour, 1 teaspoon of salt, and 1/2 teaspoon of ROYAL baking powder in a glass bowl.
• Dissolve 100 grams of vegetable shortening in 1 cup boiling water, and pour this mixture over the dry ingredients.

2- Mix and Knead the Dough:

• Stir with a wooden spatula until well incorporated.
• Add the remaining SELECTA wheat flour, and knead until smooth. Let it rest for 30 minutes, covered with a dry cloth.

3- Preparing Gorditas de Maiz Dough:

• Mix 2 cups of MA SE CA corn flour, 1/2 cup wheat flour, 1/2 teaspoon ROYAL baking powder, and 1/2 teaspoon salt in a bowl.
• Gradually add warm water, kneading until smooth. Cover the dough and let it rest for 30 minutes.

4- Preparing Salsa Verde:

• Boil tomatillos, red tomato, and chilies until soft.
• Blend with garlic, onion, cilantro, and water in an Oster blender until smooth. Season with salt and chicken bouillon.

5- Preparing Chicharrón de Pella Filling:

• Soften chicharrón de pella in a pressure cooker with water.
• Add salsa verde, season, and simmer until tender.

6- Preparing Chicharrón Prensado Filling:

• Sauté chicharrón prensado in its own fat in a non-stick pan.
• Add salsa molcajeteada, cooking briefly.

7- Cooking the Gorditas:

• For Harina Gorditas: Roll dough, cook on a griddle until brown on both sides.
• For Maiz Gorditas: Pat dough, fry, and drain on a metal colander.

Prep Time: 45 minutes
Cook Time: Approx. 1 hour
Total Time: 1 hour 45 minutes
Servings: Approximately 6-8 gorditas
Equipment: Oster Blender, Pressure Cooker, Griddle, Non-stick pan, Deep pot

Cooking Tips

• Ensure the water for harina dough is hot enough to melt shortening.
• Rest doughs to enhance texture.
• Use a serrated knife to open fried gorditas.

Hashtags

#mexicanfood #gorditas #traditionalcuisine

#armandoentucocina

Gorditas de Harina and Gorditas de Maiz