HOW TO MAKE The Best Mexican Gorditas

Gorditas de maíz are a culinary delight bursting with traditional flavors. These Gorditas will transport your taste buds right into the heart of Mexico. Each Gordita is served warm and generously filled or topped with mouthwatering options like seasoned meats, seafood, refried beans, roasted vegetables, or classic toppings of cheese, salsa, and guacamole. Excellent alternative to be used for Tapas. Enjoy them freshly made for an unforgettable eating experience. For Healthy and Delicious Refried Bean Recipe see the link below    • HOW TO MAKE Healthy and Delicious Refried ...   Prep Time: 25 mins. Cooking time: 30 mins. Ingredients: 4 guajillo peppers 1 ancho pepper 4 garlic cloves 1/4 of large white onion 2 -1/2 cups of water to cook the peppers and aromatics 2 1/2 cups Maseca Mixta Masa / corn flour 2 1/2 cups regular Maseca Masa/corn flour 1 tbs kosher salt / if using table salt, need to adjust amount 1 tsp baking powder 1/2 cup coconut oil or shortening /vegetable oil 2 1/2 cups warm water to form the dough (water amount depends on climate) *Note: I like to mix the Maseca Mixta and regular Maseca. I like the consistency. You can use whatever Maseca you are able to find. Directions: 1. Clean the dry chiles by removing the stems and seeds. Peel and cut the onion and garlic. 2. In a sauce pan bring water to a boil, lower heat, add the onion and garlic, cover and simmer for 10 minutes. 3. After 10 minutes, add the chiles to the pot, turn off the heat, cover, and let them sit for 5 minutes to soften. 4. Meanwhile, measure and add the corn flour to a large bowl. Add salt and baking powder. Mix well. 5. Add half of the amount of coconut oil to the corn flour mixture and integrate it little by little using your hands. 6. Add the rest of the coconut oil and continue integrating it until it is well combined. 7. Blend the cooked chiles, 1/4 cup of the water, onions, and garlic to make a sauce. Made 16 oz. I end up using only 14 oz. 8. Add the sauce little by little to the flour mixture, along with warm water. Continuously hydrate the corn flour by adding water until it forms a soft dough. 9. Once the dough is ready, form the Gorditas. Take a small portion of dough, shape it into a ball. Press it gently between your palms to form a round disc. About 4 inch diameter and 1/4 of inch thick. You can also use a Tortilla Press. 10. Preheat a skillet over medium-low heat. Cook Gorditas for approximately 3 minutes on each side. 11. Flip the Gorditas twice or three times during the cooking process, depending on the heat. On the final flip, only cook for 20 seconds to achieve a golden brown color and slight puffiness. 12. Once cooked, remove the Gorditas from the skillet and repeat the process with the remaining dough. 13. The dough can be stored in the refrigerator for up to a week, tightly wrapped in plastic wrap or stored in an airtight container. If you enjoyed this recipe and would like to see more, remember to like, comment and subscribe so you don’t miss a single episode! HOW TO MAKE The Best Mexican Gorditas #recipe #food #cooking