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Mexican - Gorditas Thicker than corn tortillas - just that much better! ~To make 12
Mix in bosch bowl with dough hook: 25 oz masa scant T salt 1 T baking powder Add: 3 oz lard or tallow You will need to break up the larger pieces with your fingers. Then mix again with dough hook. Add: 3 c (24 oz) warm water (with my kangan water machine use 6.0 beauty water) Mix with dough hook. Let rest 10 minutes and add up to 1 more cup of water to make a very soft dough, because it will absorb the water and dry out during its rest time. ~To make 4 gorditas
In mixing bowl combine: 8 oz or 2 c masa harina 3/4 t salt 1 t baking powder Work in: 1 oz soft lard or tallow with spatula. Add: 1 c warm water combine with spatula. Add up to 1/2 c more warm water until it makes a moist cohesive ball. Stir and fold in bowl, resting some along the way. Let rest 20-60 minutes or so, covered. Form into 4 balls - 5 oz each. Use two silpats. Flatten with flat-bottomed casserole dish or plate to 1/4". In a dry cast iron skillet cook until light brown spots form ~1-2 minutes each side. THEN move to a second skillet which has just a thin layer of lard and cook just on one side 1-2 minutes until brown and crispy on the bottom. This should allow you to split them to add fillings! Or just eat 'em as they are!
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