Gorditas de Harina

Gorditas de Harina are a classic Mexican flatbread known for their soft, fluffy texture and versatile use. Made from simple ingredients like flour, salt, and lard, these delicious gorditas are typically cooked on a comal, giving them a light, crispy exterior and a tender interior.

Once cooled, they can be sliced to create a pocket perfect for stuffing with savory fillings like picadillo, beans, or any of your favorite ingredients. Ideal for both quick meals and special occasions, Gorditas de Harina offer a delightful and authentic taste of Mexican cuisine.

Gorditas de Harina

Ingredients:

3 cups flour

1 tsp salt

1 tsp baking powder

1/2 cup lard or shortening

1 cup hot tap

Instructions:

Mix the first 3 ingredients add lard and incorporate well add water little by little to form a nice dough.

Knead 5 to 10 minutes make large balls I made 8 and let rest 15 minutes covered.

Roll out thick and cook on a medium high heat in a comal.

Let cool a bit and slice the top of the gordita to form a pocket.

Fill with your favorite fillings.

Notes:

Dough Consistency: The dough should be soft but not too sticky. If it feels too dry, add a little more water, a tablespoon at a time. If it’s too sticky, add a bit more flour.

Resting Time: Allowing the dough to rest for 15 minutes is crucial. It helps the gluten relax, making the gorditas easier to roll out and preventing them from puffing up too much during cooking.

Rolling Out: Roll the dough out to a thickness of about 1/4 inch. If they are too thin, they may not hold fillings well; if too thick, they may be dense.

Cooking Temperature: Medium-high heat is ideal for cooking gorditas on a comal. Too high, and they may cook too quickly on the outside while remaining raw inside; too low, and they may take too long to cook through.

Making Pockets: After cooking, let the gorditas cool slightly before slicing the top to create a pocket. This prevents them from tearing while still warm.

Storage: Gorditas can be stored in an airtight container for a few days at room temperature or frozen for longer storage. Reheat in a dry skillet or oven to restore their texture.

Flavor Variations: You can add herbs or spices to the dough for additional flavor, such as cumin or dried oregano, if desired.

Filling Ideas: Experiment with different fillings such as shredded beef, chicken, cheese, or vegetables. Be sure to warm the fillings before stuffing the gorditas.

Lard vs. Shortening: Lard provides a traditional flavor and flaky texture, but you can use shortening for a similar result if you prefer.

Comal Alternatives: If you don’t have a comal, you can use a cast-iron skillet or a non-stick pan. Ensure it’s preheated to get a good sear on the gorditas.

Nutrition Information:

Serving Size: 1 gordita

Frequently Asked Questions:

Can I use butter instead of lard or shortening?

Yes, you can use butter instead of lard or shortening.

It will alter the flavor slightly, making the gorditas richer.

What if I don’t have a comal?

If you don’t have a comal, you can use a skillet or griddle.

Just make sure it’s preheated to medium-high heat.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time.

Store it in an airtight container in the refrigerator for up to 24 hours.

Let it come to room temperature before rolling it out.

How thick should the gorditas be when rolled out?

Roll out the gorditas to about 1/4 inch thick.

This thickness helps them puff up properly while cooking.

Can I freeze the cooked gorditas?

Yes, you can freeze cooked gorditas.

Allow them to cool completely, then place them in a freezer-safe bag or container.

Reheat them on a comal or in the oven before serving.

What is the best way to reheat gorditas?

Reheat gorditas on a comal or in a dry skillet over medium heat until warmed through.

Avoid using the microwave as it can make them chewy.

Can I add fillings before cooking the gorditas?

No, it’s best to cook the gorditas first and then add fillings.

Adding fillings before cooking can cause uneven cooking and make it difficult to achieve a good texture.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour.

The gorditas will have a denser texture and slightly nuttier flavor.

How long should I cook each gordita?

Cook each gordita for about 2-3 minutes per side, or until they are golden brown and puffed up.

Adjust the cooking time based on your heat level.

Can I use a different type of fat for the dough?

Yes, you can use vegetable oil or even a blend of butter and oil.

The texture may vary slightly, but the gorditas will still turn out delicious.