Cooking Classics: Gorditas

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Cooking Classics

The Technique

Gorditas 

Authentic Mexican gorditas are a masa based pastry that may be filled with a variety of tempting items including cheese, meat & vegetables. They are simple to make with a tortilla press & cook relatively quickly on a hot surface. The term gordita translates literally to mean ‘chubby’ in Spanish as they are formed a bit thicker than a traditional corn tortilla. The pocket that forms during the cooking process not only allows for them to be filled but it’s also a key indicator they are thoroughly done. Learn how to make a culinary classic in your very own kitchen ideal to serve for a number of fall celebrations

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Classic Gorditas

makes 15 {3 1/2-inch} gorditas 

1 1/2 cups masa harina
1/2 tsp baking powder
1/2 tsp kosher salt
1 1/4 cups hot water
Butter

Whisk together the masa harina, the baking powder & the salt in a large bowl. Add the water. Blend the mixture until a soft dough forms. Portion the dough into 15 pieces using a cookie scoop. Roll the dough into balls & cover with plastic wrap or wax paper during the process to keep it from drying out. Cut a 7-inch square from a heavy duty zip top freezer bag leaving one side folded & attached. Position the tortilla press on a sturdy surface, open the top & place the plastic over the base. Lift the plastic & place one piece of portioned dough in the center, then cover again. Press the maker closed, then give a slight push. Lift the maker & remove the dough circle. It should measure approximately 3 1/2-inches by 1/8-inch thick. Carefully peel away the top piece of plastic & place the dough round onto a parchment paper-lined quarter sheet pan. Repeat the process until all of the dough has been pressed. Stack the tortillas one on top of the other placing a small square of parchment paper between each. 

Heat a griddle to 375 degrees. Swipe a smattering of butter over the surface. Cook the dough, in batches, 3 minutes per side. Once they have been turned, look for the dough to slightly puff before removing from the griddle. This may take an additional 3 to 4 minutes. The puff will indicate the interior of the gordita is thoroughly cooked. Slice the gorditas horizontally using a serrated utility knife. Use as directed in specific recipe applications. 

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{testing notes}

How To Make Gorditas

A bit of masa harina transforms into a simple masa ideal for a small batch of Classic Gorditas. The key indicator that these little gems are ready to remove from the griddle or more traditionally, the comal, is when they puff after turning. The pocket created allows for an array of tasty flavor combinations that may be split & handcrafted with authentic favorites ranging from Salsa Roja & queso fresco to chicken, pork & more.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Gorditas-Authentic-Mexican-Cuisine-Gorditas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Entertaining-Cooking-Class-Pastry-Chef-Gardener-Birmingham-Alabama

No. 1

Whisk together the masa harina, the baking powder & the salt in a large bowl. Add the water.

Gorditas-Authentic-Mexican-Cuisine-Gorditas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Entertaining-Cooking-Class-Pastry-Chef-Gardener-Birmingham-Alabama

No. 2

Blend the mixture until a soft dough forms.

Gorditas-Authentic-Mexican-Cuisine-Gorditas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Entertaining-Cooking-Class-Pastry-Chef-Gardener-Birmingham-Alabama

No. 3

Portion the dough into 15 pieces using a cookie scoop.

Gorditas-Authentic-Mexican-Cuisine-Gorditas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Entertaining-Cooking-Class-Pastry-Chef-Gardener-Birmingham-Alabama

No. 4

Roll the dough into balls & cover with plastic wrap or wax paper during the process to keep it from drying out. 

Gorditas-Authentic-Mexican-Cuisine-Gorditas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Entertaining-Cooking-Class-Pastry-Chef-Gardener-Birmingham-Alabama

No. 5

Cut a 7-inch square from a heavy duty zip top freezer bag leaving one side folded & attached. Position the tortilla press on a sturdy surface, open the top & place the plastic over the base. Lift the plastic & place one piece of portioned dough in the center, then cover again. Press the maker closed, then give a slight push. Lift the maker & remove the dough circle. It should measure approximately 3 1/2-inches by 1/8-inch thick. Carefully peel away the top piece of plastic & place the dough round onto a parchment paper-lined quarter sheet pan. Repeat the process until all of the dough has been pressed. Stack the tortillas one on top of the other placing a small square of parchment paper between each. 

Gorditas-Authentic-Mexican-Cuisine-Gorditas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Entertaining-Cooking-Class-Pastry-Chef-Gardener-Birmingham-Alabama

No. 6

Heat a griddle to 375 degrees. Swipe a smattering of butter over the surface. Cook the dough, in batches, 3 minutes per side. Once they have been turned, look for the dough to slightly puff before removing from the griddle. This may take an additional 3 to 4 minutes. The puff will indicate the interior of the gordita is thoroughly cooked. Slice the gorditas horizontally using a serrated utility knife. Use as directed in specific recipe applications. 

The Tune
“Blue Moon” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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