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Homemade Gorditas

July 22, 2010

These really don’t resemble gorditas from Taco Bell, which is probably a good thing.  These gorditas are like little thick rounds of corn tortillas that you cook fresh.  They make a great little two bite appetizer, with toppings such as chicken mole, or even something simple like guacamole.  This recipe is adapted from Food & Wine and makes 16 3″ gorditas.

Ingredients:

2 c masa harina

1 1/4 c water

2 T vegetable oil

Salt to taste

Directions:

In a large bowl, mix the masa harina with the water and the oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 16 pieces. Using a 3-inch round biscuit cutter, mold the pieces into flat disks, a little thicker than 1/4.

Heat a large griddle, cast iron pan or non-stick pan over medium-high heat.  Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 4 minutes per side. Using the back of a spoon, lightly press an indentation in the center of each gordita.

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