Ingredients
- 2 cups Maseca (corn flour)
- 1 teaspoon salt
- 1 to 1.5 cups warm water
- Optional fat (butter or vegetable oil)
Instructions
- In a large bowl, mix 2 cups of Maseca with 1 teaspoon of salt.
- Gradually add 1 to 1.5 cups of warm water while mixing until the dough is moist but not sticky.
- Divide the dough into equal portions, about the size of a golf ball, and flatten to about half an inch thickness.
- Heat a skillet over medium-high heat and place the gorditas into the dry skillet, cooking for 4-5 minutes on each side.
- Transfer the cooked gorditas to a towel-lined plate to absorb excess moisture, then fill with your favorite stuffing.
- Serve piping hot with a sprinkle of fresh herbs or a drizzle of sauce.
Notes
For extra crispiness, brush a little olive oil on the gorditas while they cook. Keep an eye on the thickness for proper cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free