Gorditas

 

Often my decision of what to fix for dinner is based by what leftovers in the fridge need to be used. Today that included picadillo, refried beans, and guacamole. Remembering we have maseca (or corn flour) languishing in the pantry, I checked this blog and the internet and decided on Gorditas, using recipes here and here for inspiration. I quite enjoyed the result; Wayne not so much, because he just doesn't like corn tortillas! So, I'll eat these leftovers, and he can have a plain quesadilla with a flour tortilla.

Gorditos

• 1 cup maseca (also called hasa marina or corn flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 tablespoons vegetable oil
• 3/4 cup warm water
• desired fillings - picadillo, refried beans, cheese, etc.
• desired toppings - salsa, guacamole, sour cream

Combine the maseca, salt, and baking powder. Work in the oil, then stir in 1/2 cup of the water. Gradually add the remaining water a tablespoon at a time until it forms a ball. Let set for at least 30 minutes.

Divide into 4-6 pieces and roll each piece into a ball. Place each ball between two pieces of plastic wrap and flatten with a tortilla press or heavy pan. Cook on a griddle (or cast iron pan) for until golden on each side. 

Then heat 1/4" oil in the cast iron skillet and cook each gordita for a minute or two until it puffs up. Drain on paper towels. Cut a slice in each one to create a pocket, then spoon in desired filling.

Serve immediately with desired toppings.

Note: I wasn't sure how thick to press these, so I experimented. I couldn't create a pocket in the thinnest ones (which I had to roll out with a rolling pin), but they still make great tortillas. The smallest/thickest ones were the easiest to split and fill.

This site had some great ideas for using up the rest of our maseca - regular corn tortillas, corn biscuits, stew with dumpblings, as the thickener in meatballs, and something called Sorullitos de Maíz.