My grandma was famous for her deep-fried gorditas (corn pockets) made with masa harina (corn flour). I never knew there was such a thing as gorditas de harina (flour gorditas).
My dear friend Alba who is from Nazas, Durango, Mexico was telling me all about them and was more than willing to share her recipe.
Her and I had a great time cooking in the kitchen listening to Latin music and sharing stories about our abuelitas. As she was making the gorditas I was making the filling. I will share that delicious recipe soon.
While she was making the dough for the gorditas she reminded me of my mom when she makes flour tortillas. She was so fast and I had to continue to stop her to write down measurements and instructions.
She brought over a nifty round cast iron press wrapped in aluminum foil to press down the gorditas as they cooked. The press helps the gorditas cook evenly and prevented them from shrinking on the comal. If you do not own a press you can use a rolled up kitchen towel to press them as they cook.
Speaking of flour tortillas, this recipe is very similar but they are a bit smaller and the dough includes milk. The flavor reminds me of my mom’s flour tortillas and buttermilk biscuits combined.
As soon as the gorditas are cooked and warm they need to be cut open very carefully with a small sharp knife to create a pocket.
Gorditas can be filled with almost anything you have on hand. Treat them like a flour tortilla or pita bread. Delicious filling options include picadillo, chicken tinga, pork green chile, refried beans with cheese, anything you want. Be creative and enjoy.
Gorditas de Harina
- Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.
- In a bowl combine all the dry ingredients. Add the lard and combine until you have the consistency of small crumbs.
- In a small pot combine water and milk and heat until warm, but do not bring to a boil.
- Add the warm liquid and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if dough is too sticky.
- Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 5 to 6-inch disks. If dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.
- As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. Press down gently on it with a rolled up kitchen towel to cook evenly. After cooking the first side, turn gordita over and let it cook on the opposite side.
- As soon as you can handle the gordita, with a sharp knife, make a pocket around the edge, just big enough to fill.
- Keep the gorditas warm in a tortilla warmer or under a clean dish towel while you make the rest.
- Fill gorditas with stuffing of your choice.
- Leftover gorditas can be refrigerated in a plastic bag.
Photography by Jenna Sparks