How do you made your Gorditas??? Shell and filling if possible.Thanks to all for your time.?!
INGREDIENTS
1 cup masa harina flour
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 cup oil for frying
DIRECTIONS
In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.
YOu can fill it with anything you like-
beans, cheese, guacamole, meat etc
Here is one:
Carnitas Filling - Mexican shredded pork filling
PREP TIME 20 Min
COOK TIME 2 Hrs
INGREDIENTS
1 pound boneless pork shoulder
1 clove garlic, crushed
1 onion, cut into 4 wedges
1 carrot, peeled and cut into 1 inch pieces
1 celery, cut into 1 inch pieces
1 tomato, chopped
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
DIRECTIONS
Place pork, garlic, onion, carrot, celery, and tomato in a saucepan. Season with chili powder, salt, cumin, oregano, pepper, and bay leaf; add enough water to cover. Bring to a boil, then reduce to a simmer. Cover and simmer until pork is tender, about two hours. Cool and shred. Use in tacos or tamales.
Answers: Shell
INGREDIENTS
1 cup masa harina flour
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 cup oil for frying
DIRECTIONS
In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.
YOu can fill it with anything you like-
beans, cheese, guacamole, meat etc
Here is one:
Carnitas Filling - Mexican shredded pork filling
PREP TIME 20 Min
COOK TIME 2 Hrs
INGREDIENTS
1 pound boneless pork shoulder
1 clove garlic, crushed
1 onion, cut into 4 wedges
1 carrot, peeled and cut into 1 inch pieces
1 celery, cut into 1 inch pieces
1 tomato, chopped
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
DIRECTIONS
Place pork, garlic, onion, carrot, celery, and tomato in a saucepan. Season with chili powder, salt, cumin, oregano, pepper, and bay leaf; add enough water to cover. Bring to a boil, then reduce to a simmer. Cover and simmer until pork is tender, about two hours. Cool and shred. Use in tacos or tamales.
Drive to Taco Bell. Dig in your pocket and get 99 cents. Gorditas made!
Answered this last week for someone else. LOL
INGREDIENTS
2/3 cup masa harina flour
2/3 cup all-purpose flour
3/4 teaspoon salt
2 teaspoons shortening
2/3 cup hot water
2/3 cup oil for frying
DIRECTIONS
In a large bowl, stir together the masa harina, salt and hot water.
Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick. Masa doesn't expand, so make the flat balls as big as you want to fill - usually about 7" in diameter.
Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off, scoop out a cavity and stuff full of your favorite foods.