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  1. Exported from MasterCook

  2. Gorditas (Pyles)

  3. Recipe By : NEW TASTES FROM TEXAS by Stephan Pyles (1998)

  4. 8 Preparation Time :

  5. Categories : Amer.Southwest Breads

  6. Mailing Lists

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 1 pound masa harina

  9. 2 tablespoons lard or vegetable shortening

  10. 1 teaspoon salt

  11. 1/4 cup all-purpose flour

  12. 1/2 teaspoon baking powder

  13. vegetable oil -- for frying

  14. Combine the masa harina, lard, salt, flour, and baking powder in the bowl

  15. of an electric mixer; mix thoroughly. Divide the dough into 16 equal

  16. ball-shaped portions to make gorditas, or 8 portions to make gordas, the

  17. larger version. Press out to 1/8-inch with a tortilla press lined with

  18. lightly oiled plastic wrap. Pour enough oil in a frying pan to come 1/2

  19. inch up the side. Heat the oil to 350F or until just barely smoking over

  20. medium heat. Place a comal or skillet over medium-high heat for 5 minutes. Cook each 30 seconds on each side or until lightly browned. Carefully place the gorditas,

  21. 3 or 4 at a time, in the pan of hot oil.

  22. Brown on one side, turn with tongs, and brown on the other side. When

  23. puffed and crispy, remove from the oil and drain on paper towels until cool.

  24. 8/29/98 kitpath

  25. 250 cals,

  26. 5g fat

  27. 350F for 10 to 12 mins.

  28. Spray both sides with vegetable cooking oil to force browning.

  29. - - - - - - - - - - - - - - - - - - NOTES : Masa harina is corn flour made from yellow and white hominy. It is

  30. the flour used to make tamales. Gorditas use corn and wheat flour and a

  31. little baking powder. The result is a puff that can be split like pocket

  32. bread but thinner.

  33. Nutr. Assoc. : 0 1564 0 0 0 0

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