Gorditas Crispy Puffy Tacos Food

GORDITAS RECIPE

Steps:

• In a mixing bowl, combine 2 cups masa harina, 3/4 teaspoon salt, and 1 teaspoon baking powder. Add 2 tablespoons lard and combine well (I usually crumble it into the mixture using my fingers.)
• Now add only 1 cup of the warm water and combine as much as you can using a spoon or spatula. Add the rest of the water incrementally until you have a cohesive ball of masa dough. I usually dump the mixture onto a work surface and add the remaining water a few tablespoons at a time, kneading the dough until it comes together. Set aside and cover until you need it.
• Pull off a 3 oz. chunk of masa dough and use your hands to roll it into a ball. (3 oz. is somewhere between a golfball and a racquetball.)
• Surround the dough ball in plastic (I use a Ziploc bag with the top cut off) and use a flat-bottomed casserole dish to flatten the dough ball to a thickness that lies somewhere between 1/8" and 1/4". Keep in mind that you can always make them thicker at the cost of a longer cooking time. You can alternatively use a tortilla press for this step.
• Pre-heat a dry skillet or comal to medium heat. Cook each side of the Gordita until light brown spots are forming, approximately 1-2 minutes per side.
• Meanwhile, heat up a thin layer of oil in a separate skillet. I use a thermometer to get the oil up to 360F, and this corresponds to a medium setting on my stove.
• Add the partially cooked Gordita from the dry skillet and cook it in the hot oil for 1-2 minutes or until the bottom side is brown and crispy. You can optionally cook the second side in the oil but I frequently will only cook the first side in oil. Set aside to drain on some paper towels.
• Use a knife to cut open the edges. Insert your favorite filling and serve immediately. I filled this batch with refried beans and cheese.

GORDITAS

Steps:

• In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
• Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
• Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
• Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

MEXICAN GORDITAS

Steps:

• In a medium size bowl mix the corn-flour and salt. Slowly add the water and knead to form a uniform mixture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn't have to be sticky. Depending on the humidity of your local city, you will need to add about 2 more tablespoons of water to the dough, and also keep a small bowl with water to moist the dough as needed. This dough tends to dry, so cover with a moist kitchen napkin while you make the gorditas.
• Divide the dough into 9 balls and cover with a moistened kitchen towel or paper towel. Heat the griddle to medium high. It has to be hot when you place the gorditas, in order to avoid having them stick.
• Place one plastic square on your tortilla press and then one ball of dough, top with the other plastic square, and gently press down the tortilla press to form the gordita. It should be about 4 inches in diameter. If using the glass baking dish, place one plastic square on your working surface, add the ball of dough, cover with the other plastic square and gently press with the glass dish, making an even pressure to form the gordita disc.
• Remove the top plastic. Pick up the gordita, holding with the plastic at the bottom. Gently flip the tortilla onto the palm of your hand. Then, place on the hot griddle to cook.
• While the gordita is cooking, keep forming the rest of the dough, keeping a watchful eye on the griddle.
• After about 2 minutes, check if the gordita has already formed light brown spots. If so, flip to cook the other side of the gordita. It will need about 2 more minutes to cook on the other
• side. Then check if it has formed light brown spots, if you see the brown spots then flip again, if not, then leave a few more seconds on that side, and flip again and cook for 20 seconds. In total, you'll flip the gordita 2 times, and the cooking time will be more than 4 and half minutes total. In the last cooking time, the gordita will slightly inflate. Remove from griddle and cover with a clean kitchen napkin to keep warm.
• As soon as you can handle the hot gordita, with the help of a paring knife, make an incision around the edge, just big enough to introduce the filling. Do not open the whole thing. Return the gordita to the napkin to keep them warm while you finish making the rest of the dough.
• Once you've finished making all the gorditas, fill them with the stuffing of your choice, as I've mentioned in the fourth paragraph above.
• Serve while they're still hot with green and red salsa. I hope you enjoy this Gorditas recipe!

COPYCAT TACO BELL CHEESY GORDITA CRUNCH

Steps:

• Make Copycat Taco Bell Seasoned Beef, reserving 21/2 cups for Gorditas.
• Make Spicy Ranch:.
• In a small bowl, stir together Copycat Taco Bell Spicy Ranch ingredients, chill, covered until ready to use.
• Heat oven to 400°F Using kitchen shears trim soft tortillas so they are 5 1/2 inches in diameter.
• On a rimmed baking sheet, top each tortilla with 1/4 cup shredded cheese. Cook tortillas until cheese has melted, 5 to 7 minutes. Moving quickly, place a crunchy taco on top of each baked tortilla (only covering half), pressing gently to adhere cheese. Flip tacos with a spatula to adhere cheese to the other side of the taco shells.
• Dividing evenly, fill Cheesy Gordita Crunch shells with Copycat Taco Bell Seasoned Beef, lettuce, cheese, and Copycat Taco Bell Spicy Ranch Sauce.