Instructions. in a medium size bowl mix the corn flour and salt. slowly add the water and knead to form a uniform mixture. if the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. it doesn't have to be sticky. Sprinkle with flour if the dough is too sticky. step 5: shape the dough into 2 to 2½ inch dough balls. step 6: flatten the dough. alba brought over a nifty round cast iron press to weigh down the gorditas as they cooked. the press helps the gorditas cook evenly and prevents them from shrinking on the comal.
Instructions. mix together masa harina, water and salt to create a dough. roll the dough into 16 little balls. heat a large skillet, griddle or comal over medium high heat. lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Pre heat a dry skillet or comal to medium heat. cook each side of the gordita until light brown spots are forming, approximately 1 2 minutes per side. meanwhile, heat up a thin layer of oil in a separate skillet. i use a thermometer to get the oil up to 360f, and this corresponds to a medium setting on my stove. Cover and keep warm. for the gorditas: place the masa harina, cotija cheese, and mashed potatoes into a large mixing bowl. with clean hands, gently stir ingredients together with your fingers for a few seconds to loosely combine. add 1 2 cup chicken broth and work it into the dough by hand for about a few seconds. Stir before you add water and knead into a dough. cut into 8 equal parts and roll into golfballs. heat a large skillet over medium high heat. lightly flatten a masa ball using a tortilla press until it is twice as thick as a tortilla. put the gordita in the skillet and let it cook for about half a minute.
Cover and keep warm. for the gorditas: place the masa harina, cotija cheese, and mashed potatoes into a large mixing bowl. with clean hands, gently stir ingredients together with your fingers for a few seconds to loosely combine. add 1 2 cup chicken broth and work it into the dough by hand for about a few seconds. Stir before you add water and knead into a dough. cut into 8 equal parts and roll into golfballs. heat a large skillet over medium high heat. lightly flatten a masa ball using a tortilla press until it is twice as thick as a tortilla. put the gordita in the skillet and let it cook for about half a minute. Step 1 – make the dough. stir the masa harina, water, and salt in a large bowl, kneading with your hands until a soft, pliable dough forms. divide the dough into 8 balls. step 2 – form the gorditas. place a dough ball between two sheets of plastic, then use something heavy to gently press the dough into a flat disk. In a bowl combine masa harina corn flour, baking powder, and salt. slowly add water and mix thoroughly with your hands. form 8 balls into equal size, wet hands to help form balls. press the gordita gently in the tortilla press, not too thin! twice as thick as a corn tortilla. pan cooked.
Step 1 – make the dough. stir the masa harina, water, and salt in a large bowl, kneading with your hands until a soft, pliable dough forms. divide the dough into 8 balls. step 2 – form the gorditas. place a dough ball between two sheets of plastic, then use something heavy to gently press the dough into a flat disk. In a bowl combine masa harina corn flour, baking powder, and salt. slowly add water and mix thoroughly with your hands. form 8 balls into equal size, wet hands to help form balls. press the gordita gently in the tortilla press, not too thin! twice as thick as a corn tortilla. pan cooked.
Comments are closed.