Hispanic Heritage Month: Gorditas Recipe

My Mexican mother-in-law has provided me with a delicious breakfast recipe. She paired this easy and delicious dish with a mimosa made with our multi-award winning Blanc de Blanc.

Her simple recipe is:

• 4 cups of Masa Harina
• 1 teaspoon of salt
• 1 tablespoon of oil (I use avocado oil)
• 3 1/3 warm water
• 3/4 water reserved for rolling and shaping

Filling:

• Breakfast gorditas
• Eggs with shredded melting cheese

Instructions

1. In a large bowl, add masa harina, baking powder, salt.
2. Mix and add half the water.
3. Continue mixing.
4. Add 1 ½ tablespoons olive oil.
5. Mix again and gradually add the remaining water until a soft dough forms.
6. The dough will resemble wet sand.
7. Cover with plastic wrap for 10 minutes.
8. With wet hands, roll out 6 masa balls the size of a baseball.
9. Gently pat the balls to form the gorditas.
10. If the edges crack, smooth out by rubbing water over the ends.
11. Place on a plate and cover while you form the rest of the gorditas.

Frying Method:

• Heat ¼ cup oil in a skillet.
• Fry the gorditas for 2 minutes on each side.
• Set on a paper towel to drain any excess fat.

Griddle Method:

• Heat 2 tablespoons olive oil on a griddle.
• Cook gordita for 2 minutes on each side.
• Using a serrated knife, cut in half to make a pocket.
• Add fillings.

Enjoy!