I made gorditas for the first time last week and then again this weekend because they are easy to make, tasty and so versatile. You can fill them with whatever you like. They are garnished with lettuce and many toppings of your choice. The picture below doesn’t show any garnishes so that you can see the different kinds of fillings that can be used.
The first step is to prepare the fillings. I made some with Mexican potato hash, “Picadillo” which is basically ground beef with potatoes, tamale meat, and then my favorite “Rajas” which are sliced Poblano peppers cooked in a sauce.
Gorditas are made with corn flour. The basic recipe can be found on the bag (see picture below). I add baking powder to the dough so that they are fluffier. Once the dough is made, you just roll a small fistful of dough and then flatten out into a tortilla shape. You can use a tortilla press. I did it the old-fashioned way by hand. The pic below is the very first one I made and it was by hand. Once they are flattened out, place them on a skillet on medium low heat. Cook on both sides. The next step is to fry them a few seconds on each side. This is optional. It’s not necessary or as healthy but does make them taste a lot better, gives them a better texture and prevents them from getting soggy. The final step is to make a slit along one edge so that they can be filled.
And there you have it, an easy meal that you can vary in so many ways.