Gordita (Mexican Thick Corn Cake)
Gordita is a traditional Mexican dish whose name literally means 'little fat one,' referring to the thicker shape of the patty. It's linked to the traditions of Aztec cuisine, where corn flour was widely used. One of the best-known variations of gordita is 'gorditas de chicharrón,' which are filled with crispy pork rinds, but they can be made with a variety of fillings, such as beans, cheese, or avocado. It's one of the most popular Mexican street foods, often served with sour cream and cilantro. The crispy outside and soft inside create a perfect combination in every bite.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the Masa Harina and salt, then gradually add the water. Knead until you have a smooth, pliable dough.
2
Shape the dough into medium-sized balls, then flatten them into disks about 1/2 to 3/4 inch (1-2 cm) thick.
3
Heat a skillet over medium heat and grease it lightly with olive oil. Cook the gorditas for 3-4 minutes on each side, until golden brown and slightly crispy.
4
While the gorditas are cooking, prepare the filling: shred the cooked chicken, dice the tomatoes and avocado, and chop the cilantro.
5
Let the cooked gorditas cool for a few minutes, then use a sharp knife to slice them in half so you can fill them.
6
Spread refried beans inside the gorditas, then fill with chicken, tomatoes, avocado, and grated cheese.
7
Garnish with fresh cilantro and serve immediately with sour cream, if desired.
