Homemade Gorditas 

Easier than tortillas. Like a cornmeal pocket bread.

-Chicken taco meat-
boneless skinless chicken
cornstarch (or clear-jel) + a little water
taco seasoning
brown sugar
-Ground beef taco meat-
5 lb ground beef
1 onion, blended or chopped (or minced dried)
1/2 c mexican taco seasoning
1 c water
salt and brown sugar to taste
5 c masa flour
3 1/2 c warm water
1/4 c soft butter
1/4 c soft lard
1 t salt
1 c white pastry flour
1 T baking powder
oil for frying
-Serve with-
sour cream
grated cheddar cheese

-Gorditas-  In mixer bowl with dough hook and white attachment, mix masa and water.  Add butter, salt, flour, and baking powder.  Knead until blended and masa forms ball and cleans sides of bowl.  Wet hands, shape into 21 balls.  With wet hands, pat and flatten into 1/4 to 1/2 inch thick patties (wet counter and pat on counter, this way they won't stick), forming 4 inch circle.  Bake each side, on griddle (375*), 6 - 8 minutes or until lightly browned.  Fry each gordita in a little hot oil, until lightly browned.  Split halfway through, forming pocket.  Fill with any of the above fillings.
-Meat Fillings-  ***Chicken taco meat:  Cook chicken slowly in covered skillet.  Thicken juices with cornstarch (or clear-jel) and water, add seasonings. ***Taco meat:  In allclad pan fry ground beef and onion.  Drain very well in colander.  Add seasonings and water.  Boil uncovered until water evaporates, leaving meat perfectly coated with seasoning.   Both meats can be prepared in large quantity and frozen.

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