3-Ingredient Gorditas
Gorditas, often referred to as “little fat ones,” are a staple in Mexican cuisine that embody the country’s rich culinary heritage. These delightful, thick corn tortillas can be filled with a variety of ingredients, creating a versatile dish enjoyed across all regions of Mexico. The history of gorditas dates back centuries, with their roots intertwined with the indigenous peoples of Mesoamerica, who cultivated maize as a fundamental food source. Due to their nutritional value and ease of preparation, gorditas quickly became a favored meal amongst families.
The Beauty of Simplicity
In the realm of cooking, simplicity often yields the most delightful results. The concept of 3-ingredient gorditas encapsulates this idea perfectly, showcasing how a limited number of high-quality ingredients can transform into a delicious meal. At the heart of this recipe lie three essential components: masa harina, water, and salt. Each ingredient plays a pivotal role, and together they form a versatile base that is both easy to work with and flavor-rich.
Masa harina, a finely ground cornmeal, is the cornerstone of traditional gorditas. Its unique properties allow for a delightful texture that can be prepared in mere minutes. Coupled with water, which activates the masa harina, the dough comes together effortlessly. The addition of salt enhances the overall flavor, bringing the ingredients to life. This trifecta not only simplifies the cooking process but also makes the experience accessible to individuals with varying cooking skills, from novices to experts.
Creating the Perfect Gordita
Making 3-ingredient gorditas can be an enjoyable and straightforward culinary endeavor, provided one pays attention to a few critical details that can elevate the final product. First and foremost, the consistency of the dough plays a vital role in the texture of your gorditas. A common mistake is either making the dough too dry or too wet. The ideal dough should be soft and pliable, reminiscent of playdough, allowing it to easily form into circles without cracking. Achieving this consistency entails gradually adding water while mixing the flour and salt. Always remember to knead the dough for at least five minutes to ensure proper development of the gluten structure.
Customize Your Gorditas
One of the most delightful aspects of making 3-ingredient gorditas is the freedom to customize them with a multitude of fillings. Traditional fillings such as beans, cheese, and various meats are timeless staples that not only pay homage to the dish’s heritage but can also satisfy a range of taste preferences. For instance, a simple filling of refried beans paired with melted cheese creates a comforting, classic flavor that resonates with many. Moreover, shredded beef or chicken, seasoned to perfection, can elevate the gordita experience, making it hearty and fulfilling.
Ingredients
- 2 cups masa harina
- 160 mls water 5 1/2 fluid ounces
- 1 teaspoon salt
- 1 tablespoon oil
Instructions
- Mix together the masa harina, water and salt until you create dough.
- Divide the dough into 8 balls (50g/2 ounces each).
- Heat a skillet with oil over medium-high heat. Flatten the balls of dough between two sheets of plastic wrap with something heavy until it is around 0.5cm thick.
- Place the gordita dough on the skillet and let it cook on each side for 15 seconds. Once each side gets a slight color, cook each side for a couple of minutes until it gets dark spots. Place it on the plate and cover it with a towel.
- Once you cook them all, using the knife, cut them in half, making a pocket on the bottom side. Add your favorite fillings.
