We had flour gorditas stuffed with picadillo and beans tonight…
Ingredients:
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup lard or shortening
- 1 cup hot tap
Instructions:
Step 1: Mix the first 3 ingredients add lard and incorporate well add water little by little to form a nice dough.
Step 2: 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.
Step 3: Let cool a bit and slice the top of the gordita to form a pocket. Fill with your favorite fillings.
Nutrition Information:
Calories: 220 calories | Total Fat: 8 grams | Saturated Fat: 2 grams | Cholesterol: 10 milligrams | Sodium: 250 milligrams | Total Carbohydrates: 30 grams | Dietary Fiber: 1 grams | Sugars: 0-1 gram | Protein: 4 grams
Frequently Asked Questions:
1. Can I substitute lard or shortening with a different ingredient?
Yes, you can use vegetable oil or other solid fats as a substitute for lard or shortening. This can make the recipe vegetarian or suit your dietary preferences.
2. What is “picadillo” for the filling, and how do I make it?
Picadillo is a traditional Latin American filling typically made with ground meat (beef or pork), tomatoes, onions, and spices. There are various regional variations. To make picadillo, you can brown ground meat, then sauté it with diced onions, tomatoes, garlic, and seasonings until cooked through.
3. Can I make the gorditas ahead of time and reheat them later?
Yes, you can make the gorditas in advance and reheat them. Store them in an airtight container in the refrigerator. When you’re ready to eat, you can reheat them in a skillet or oven to restore their crispiness.
4. What are some popular fillings for gorditas?
Popular fillings for gorditas include picadillo, refried beans, shredded cheese, grilled vegetables, cooked chicken, beef, or pork. You can get creative with your fillings based on your taste preferences.
5. What is a “comal,” and can I use a different cooking surface?
A comal is a traditional flat griddle used in Mexican and Central American cooking. If you don’t have a comal, you can use a regular skillet or a non-stick griddle to cook the gorditas. Just make sure it’s heated to medium-high heat before cooking the gorditas.
6. What is the texture of gorditas supposed to be like?
Gorditas should have a slightly crispy exterior while being soft and fluffy on the inside, similar to thick tortillas. The texture can vary depending on how they are cooked.
7. Can I use butter instead of lard or shortening in the dough?
While traditional recipes call for lard or shortening, you can use butter as a substitute if you prefer. It will alter the flavor slightly but still work well in the dough.
8. Do I need a special tool to slice the gorditas for filling?
No special tool is needed. You can use a knife to carefully slice open the top of the gordita, creating a pocket for the filling. Be cautious not to cut all the way through.
9. What are some traditional fillings for gorditas besides picadillo and beans?
Traditional fillings include chicharrón (crispy pork skin), nopalitos (cactus paddles), shredded beef or chicken, refried beans, cheese, and various salsas. You can get creative with your choice of fillings.
10. Can I make the gorditas in advance and reheat them later?
Yes, you can prepare the Gorditas De Harina in advance and store them in an airtight container. To reheat, warm them in a skillet or oven until they regain their desired texture.
