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Gorditas (Pyles)
Recipe By : NEW TASTES FROM TEXAS by Stephan Pyles (1998)
Serving Size : 8 Preparation Time :0:30
Categories : Amer.Southwest Breads
{Mailing Lists}
Amount Measure Ingredient -- Preparation Method
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1 pound masa harina
2 tablespoons lard or vegetable shortening
1 teaspoon salt
1/4 cup all-purpose flour
1/2 teaspoon baking powder
vegetable oil -- for frying
Combine the masa harina, lard, salt, flour, and baking powder in the bowl
of an electric mixer; mix thoroughly. Divide the dough into 16 equal
ball-shaped portions to make gorditas, or 8 portions to make gordas, the
larger version. Press out to 1/8-inch with a tortilla press lined with
lightly oiled plastic wrap. Pour enough oil in a frying pan to come 1/2
inch up the side. Heat the oil to 350F or until just barely smoking over
medium heat.
Place a comal or skillet over medium-high heat for 5 minutes. Cook each
gordita for 30 seconds on each side or until lightly browned.
Carefully place the gorditas, 3 or 4 at a time, in the pan of hot oil.
Brown on one side, turn with tongs, and brown on the other side. When
puffed and crispy, remove from the oil and drain on paper towels until cool.
8/29/98 kitpath@earthlink.net [PER SERVING: 250 cals, 5g fat] I've heard
that like tortillas, gorditas may be baked in a 350F for 10 to 12 mins.
Spray both sides with vegetable cooking oil to force browning.
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NOTES : Masa harina is corn flour made from yellow and white hominy. It is
the flour used to make tamales. Gorditas use corn and wheat flour and a
little baking powder. The result is a puff that can be split like pocket
bread but thinner.
Nutr. Assoc. : 0 1564 0 0 0 0
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