Gorditas de Harina Laguneras

Gorditas de Harina Laguneras are a beloved Mexican street food originating from the Comarca Lagunera region. These delicious flour-based flatbreads are perfect for stuffing with your favorite savory fillings, making them a versatile option for any meal or snack. Enjoy the authentic taste of Mexico with this easy-to-follow recipe.

Ingredients

🌾 900g wheat flour, Brand not visible
🧁 1 ½ tablespoon baking powder, Rexal - Levadura Química
🧂 ½ tablespoon salt, Brand not visible
🧈 200g vegetable shortening, Brand not visible
🥛 ½ liter milk mixed with water, Brand not visible
💧 ½ liter water mixed with milk, Brand not visible
🌯 Fillings of choice, e.g., beans, pressed pork rinds in green sauce, shredded cheese, Brand not visible
🌶️ Green salsa, Brand not visible

Instructions

1- Prepare Dry Ingredients:

• In a large mixing bowl, combine the wheat flour, baking powder, and salt.
• Mix well.

2- Add Shortening:

• Add the vegetable shortening to the dry mixture.
• Break it down and combine it until coarse crumbs form.

3- Warm Liquid:

• Heat a mixture of milk and water until lukewarm in a small saucepan.
• Ensure it remains lukewarm to avoid cooking the flour prematurely.

4- Form Dough:

• Gradually add the lukewarm liquid to the dry mixture while kneading.
• Continue until a smooth, firm dough forms that doesn’t stick to your hands.

5- Form Testales:

• Roll portions of dough into smooth, rounded balls called "testales."

6- Create a Well:

• Make a small indentation in each testal to enhance elasticity and firmness for rolling.

7- Rest Dough Balls:

• Let the testales rest on a clean surface for about 15 minutes.

8- Roll Out Gorditas:

• Flatten a testal gently with your fingers.
• Use a rolling pin to shape it into a round gordita, slightly thicker than a regular tortilla.

9- Cook on Comal:

• Cook the gordita on a hot comal over medium-high heat for about 8-10 seconds per side.
• Then apply a press for even puffing.

10- Finish Cooking:
- Flip again and cook until the gordita develops light brown spots and puffs up slightly.

11- Open for Filling:
- Cut open the hot gordita with a knife to create a pocket.

12- Fill and Serve:
- Stuff with your choice of fillings.
- Serve immediately, optionally topping with green salsa.

Prep Time: 30 minutes
Cook Time: 1 minute per gordita
Total Time: 45 minutes
Servings: 10-12 gorditas depending on size
Equipment:

• Large Mixing Bowl, Brand not visible
• Small Saucepan, Brand not visible
• Rolling Pin, Brand not visible
• Comal, Brand not visible
• Custom-made metal press, Brand not applicable
• Knife, Brand not visible
• Metal Spoon, Brand not visible

Cooking Tips:

• Ensure the milk and water mixture is lukewarm to prevent premature cooking of the flour.
• Knead thoroughly for a pliable dough; dryness indicates a need for more kneading.
• Roll slightly thicker than tortillas to hold fillings well.
• Use a press for even cooking and to aid in puffing.
• Slice gorditas while hot for easier opening.

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#mexicanfood #gorditas #streetfood #easyrecipes

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Gorditas de Harina Laguneras