These little fatties are stuffed with leftover potato and black bean filling. They are essentially a very fat, yet soft tortilla that can be opened like a pocket pita if done correctly. The dough differs from a traditional corn tortilla in that it calls for about a cup of flour and baking powder. Gorditas are supposed to be griddle-cooked then sliced open like a pocket, but I filled these pupusa style and left them hefty. These babies have a good 1/2 inch girth, and with all the carbs, would make a great marathon meal. Aren’t we all looking for alternatives to the ubiquitous “Spaghetti Dinner?”
- 4 cups Maseca tortilla flour
- About 5 cups warm water
- 1/2 tsp. salt
- 2 tsp. baking powder
- canola oil in a bowl for finger dipping
Directions: Mix the dry ingredients in a bowl, and add water until the dough is soft and doesn’t break apart when you test-run a tortilla. The edges will crack open a little, but you want enough water so the tortillas don’t totally break apart.
Take a ball of dough about the size of your palm and flatten it out. Make an indentation as you cup it in your hand. This little cup you make is where you will place your filling. Spoon in potatoes, black beans or cheese, and bring the dough together to form a ball again. Now you can begin to flatten the ball into a fat tortilla. Remember, there are lots of demonstrations on YouTube to help you through the process. Once the fat tortilla is formed, place it on a dry skillet on medium heat and cook until browned. Turn it and brown the other side as well. The gorditas take quite a long time to cook, so it’s not a bad idea to keep them warming in the oven until they are all prepared. They reheat easily in the microwave as well. Serve with salsa, guacamole, shredded lettuce and crema.