Gorditas are at the top of my comfort food list. Delicious and hearty, we usually make them on the weekend when we have time to griddle bake them. This isn’t a quick recipe friends, but it is a good one. Gorditas are a Tex-Mex classic.
Gorditas are Classic Tex-Mex
In the past before tortilla presses became the standard in Mexican kitchens, all tortillas were patted out by hand. Many people can still perform this skill, but I am not one of them. I cannot make thin corn tortillas by patting them out, but I can make thick delicious gorditas, and so I make them when I can. I made a video to show you my technique. Easy to make, but you do have to practice.
Removing the creamy middle portion of the gorditas is similar to removing the bready center of a submarine roll before you make a hoagie – some people just want the crispy chewy crust, and not fill up with the bready center. You can elect to remove the middle, or simply split the gordita and leave the middle in place. I grew up knowing that the center part of the gordita is called “el migajón” which means the “big crumb.” We usually give these “big crumbs” to the chickens. You can also chop it up and stir it into an enchilada sauce as a thickener. The “migajon” is edible, just bready.
Making Gorditas takes practice
Making gorditas is a great way to dress up leftover meats or odds bits of vegetables. I love to stuff gorditas with scrambled eggs, chorizo, and sautéed onions. And of course, the best recipe is Pollo Adobado, which is deeply flavorful without being too spicy.
Practice your gordita making skills, and you will be well rewarded with incredible fresh tortilla flavor and much praise from the people at your table!
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