Mexican Gorditas

I now know why the Mexican restaurants in our area don’t offer Gorditas on their menus. They are not quick or easy to make! I think these fun little Latin breads are like a pita bread, just waiting to be stuffed with your favorite filling.

1 cup masa harina
1/2 tsp salt
1 Tbsp vegetable oil
1 cup warm water
1 cup all-purpose flour
vegetable oil, for frying

1. In a large bowl, whisk together the masa harina, salt, and vegetable oil. Slowly stir in the warm water to make a lump free paste. Gradually stir, and then knead in the flour, just until no longer sticky. Do not add more flour than necessary. Cover the dough with plastic wrap so it doesn’t dry out.
2. Heat a non-stick skillet or pancake griddle as you would to make pancakes. A drop of water should dance across the surface. In a heavy Dutch oven or deep fat fryer, heat your oil to 375°. Line a baking sheet with a double layer of paper towels.
3. When the dough has rested, divide it into four balls, again keeping covered. Lightly dust another piece of plastic wrap with flour or masa.
4. Working with one piece of dough at a time, flatten the ball into a disk on the floured plastic wrap, lightly sprinkle with a little flour, and cover with a second square of plastic wrap. Roll the dough into a 6 inch circle.
5. Remove the plastic wrap and transfer the gordita to the hot griddle. Cook the gordita, turning every 30 seconds so as not to over brown, until cooked through. This will take about 2 or 3 minutes total. You should be able to detect a change in the internal color.
6. Immediately move the gordita into the hot oil and fry for about 20 seconds. Flip the gordita with a spatula or spider and fry for another 20 to 30 seconds, until puffed. Remove to the paper towel lined tray.
7. Repeat until all the gorditas have been fried.
8. Slit the gordita on one side to open. Stuff with your favorite fillings and serve.

Servings: 4