Homemade gorditas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Prepared masa (masa preparida), the soft dough used for making tortillas |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | Egg | |
Directions
You might try a recipe my mother gave me from Arizona for homemade gorditas. They're something between a cornmeal pancake and a biscuit and very easy. The only hard part is finding the masa preparida. If you've got a tortilleria anywhere, they can sell you the stuff otherwise you'll probably have to find a good Hispanic grocery.
Beat it all together, shape into patties no more than a ½" thick, and fry in oil until golden on both sides. Drain. Traditionally, you'd dip them in chile sauce and top with cheese and/or the usual taco accompaniments, but they're also good wtih sugar and about anything else you can think of. For a chile touch, you might chop your favorite chiles into the batter or dust them with chile powder (I plan to try ground chipoltes). Posted to CHILE-HEADS DIGEST V3 #309 by David Cook <zebcook@...> on Apr 28, 1997
Related recipes
- Chicken tortillas
- Corn tortillas
- Cream tacos
- Filled tortillas
- Flour tortilla
- Flour tortillas
- Gorditas
- Grilled fish and white bean filling for gorditas
- Homemade enchiritos
- Homemade flour tortillas
- Homemade mexican bolillos
- Homemade tamales
- Homemade tortilla chips
- Little tacos
- Mexican tortillas
- Soft tacos
- Taquitos
- Tortillas
- Tortillas snacks
- Walking tortillas