Gorditas

Hot Bread Kitchen's first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico City street food. Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken. For a more luscious gordita, fry the dough in lard or butter instead of oil.

Recipe from Food & Wine
Gorditas
Zubin Shroff
YIELD
10 gorditas
PREP TIME
45 mins
TOTAL TIME
45 mins
Ingredients
  • 2   cups masa harina, preferably Bob's Red Mill
  • 1 1/4  cups water
  • 1/4  cup vegetable oil, plus more for frying
  •  Shredded chicken, salsa, sour cream and cotija cheese, for serving
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Directions
1. 
In a large bowl, mix the masa harina with the water and the 1/4 cup of oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3-inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.
2. 
Heat a large griddle or comal (a round, flat griddle). Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side. Using the back of a spoon, lightly press an indentation in the center of each gordita.
3. 
In a large skillet, heat 1/4 inch of oil until shimmering. Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels. Top the indentations with chicken, salsa, sour cream and cheese and serve hot.
MAKE AHEAD:
1. 
The uncooked gorditas can be refrigerated in an airtight container, between sheets of wax paper, overnight.
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