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In eastern and central mexico, gorditas de nata (cream gorditas) are consumed often as a breakfast dish or snack The name “gordita” means “little fat one” in spanish, referring to their thicker, fluffier texture compared to regular tortillas. It is a sweet cake similar to a tiny but extremely thick pancake made with milk cream or clotted cream, called nata in mexico, cinnamon, sugar, and white wheat flour.
Mexican Gordita Workshop – Picado Mexican
This gordita recipe is for the most popular corn gordita, which is usually stuffed with cheese, beans, meat, or other types of fillings, and served with red or green salsa. Gorditas are thicker corn tortillas that are grilled or fried and then cut open to be stuffed with delicious fillings You don’t need to use a lot of oil, just enough to fully submerge one side of the gordita
Add the cooked gordita and fry on both sides for about a minute or two, until crispy
Remove from the oil and place on a paper towel to soak up any excess oil Stuff them with desired filling and enjoy! I had my first real gordita from a street cart in mexico city years ago, and my life was never the same The name literally means “little fat ones,” and i promise, it’s a term of endearment
They’re these wonderful little corn cakes—thick, soft, and puffy, with a perfectly crisp outside. They likely got their nickname for their appearance Thick corn tortillas stuffed with so many delicious fillings they are practically falling out This recipe gives instructions on how to form, griddle, and fry the little pockets
It also provides a delicious filling suggestion with plenty of room for variation.
Gorditas (“chubby” in spanish) are a type of antojito, or mexican street food snack, that lend themselves especially well to using up leftover braised meat Learn how to make gorditas, aka thicky, fluffy corn cakes, using 3 simple ingredients They’re soft yet crispy and easy to stuff with your favorite fillings Friends, if your only experience with mexican gorditas is from taco bell, let me introduce you to the only homemade recipe you’ll ever need.
Divide the queso fresco, tomatoes, and cilantro among the gorditas Serve with hot sauce and sour cream if desired The full list of ingredients and instructions can be found in the recipe below.
