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Monday, August 17, 2009

Little Fat Ones...aka Gorditas

These are not your imitation (ie. Taco Bell) Mexican fare. Nope, these are the real thing. TB's are more like a thick pita. Let me start by saying that I actually like Taco Bell...however, it is in no way indicative of authentic Mexican food. It's good especially after a night of drinking but it is very Americanized. Again, nothing wrong with that...until people start thinking that what they call a gordita, is not actually a gordita. Gorditas (gordo=fat, ita=little...basically. It's an ending) translates to "little fat ones". They are actually little "pockets", if you will (not wraps like TB would lead you to believe). You can use either fresh, raw masa to make them or you can use masa harina reconstituted with water. Both methods bring delicious results. They had their beginnings as a "street food" in Mexico, but have made their way into homes (especially mine) and restaurants. I know that I cannot explain it better than my favorite Chef Rick Bayless, so I'd like to quote his description. "A gordita begins as a thick raw-masa tortilla that's first cooked on the griddle, then slipped into hot oil to finish. In those transformative moments that follow, the disk of masa, in that magical interaction with just-right hot oil, puffs and crisps to a golden flaky shell while the moist interior finishes its cooking." UM...my stomach hurts...I need one in my belly right now. Thanks goodness for mexichef...he knew I was blogging about them and he decided to go ahead and get a batch cooking. Of course, I think it's actually because he peeked over my shoulder and saw me uploading the photos...and it made him hungry, too. Whatever the means...I'll take the ends! Mexichef is actually the one that usually makes the gorditas around here (his hands are the ones doing all the work in the pictures that follow)...he tries to get me to make them, but I beg off with the excuse that they taste so much better when he makes them. I just gather the fillings and get everything ready. That I can do. I try not to pay too much attention so that I can say I just don't know how to make them. He's knows it's a rouse, but...he lets me get away with it. Mexi doesn't use an actual "recipe" when he makes them...he basically pours masa harina into a bowl and adds warm water a little bit at a time until he has the correct consistency. It should be a slightly wet, but pliable dough. I'll go ahead and give you a Rick Bayless recipe for the dough...so you can have some confidence in "actual" amounts if you're making them for the first time...or just like to have a guide. Even easier, try to buy some from masa from your local Mexican Market if you can...it's so great! Choose any filling you like. You can use shredded meats, veggies, cheese, beans...any combo you choose. They are different every time around here. I'm not going to give an actual filling recipe, either...we just sort of improvise...you choose your favorites and let me know how it tastes! Gorditas (basic guide for making ~10 shells from Mexico One Plate at a Time by Rick Bayless) 1 lb. fresh masa or 1 3/4 c. powdered masa harina mixed with 1 c. plus 2 Tbs. warm water +1/3 c. flour + a scant tsp. baking powder + 3/4 tsp. salt Begin by either using your fresh masa or mixing up your masa ingredients in a large bowl...use your hands so that you can feel the consistency. It should be about the consistency of a soft cookie dough. Knead it a few times so that it is pliable. Grab a small ball of dough (~1 3/4"-2") in your hands and form it into a disk that is just larger than 1/4" thick.Heat a comal (or large, heavy skillet or cast iron pan) over low to medium-low heat. Once it is very hot, add the masa disks and let them toast up and get brown spots on one side. Flip and repeat. Remove them to a plate until they are all done. Next, heat some vegetable oil (~1/2" deep) in a deep-sided pan until hot enough to fry (~350 degrees F). Add a few disks at a time and fry, turning once they are crisp on the bottom...it doesn't take long...maybe 30 seconds at the most per side. They will "puff" when ready. Remove to a paper towel lined plate to drain. This is an alternate method...mexichef makes them this way sometimes. Instead of toasting them on the comal, he will just fry the dough directly if the mood strikes. If you do it this way, you need to make sure the disks are thinner, so that they can cook all the way through. He uses less oil this way...more of a saute. Drain the same way. Although they can work out this way, I recommend trying the other method your first time or two...just to familiarize yourself with end result.Once they are cool enough to handle, hold the gordita and make a slit through the side, cutting deep enough to form a pocket, but not all the way through the other side. (Okay, this is kind of like a pita. But a pita is not a gordita.) At this point you should have your fillings ready to pile in so that you can serve them while they are still warm and puffed and crispy on the outside, yet chewy on the inside. We happened to use a mixture of cannellini and red beans smashed with a homemade red blender salsa. I just smashed 'em all together and seasoned them to our liking.
We also used some shredded lettuce and chopped red onion. A tip for mellowing red onion (or any onion) and adding some extra, addictive flavor...just squeeze lime juice over it and toss. Seriously, you won't believe the difference it makes. The onion still has that delicious bite...but the lime juice adds this tang that changes the flavor profile. I also used queso fresco, as usual...because I love the saltiness it adds.
Hold open your gordita, add your "meatier" filling. Throw on some extra flavor. Top with crumbled queso & another drizzle of salsa and... RICOS!
So...earthy beans, heat from the salsa, fresh crisp lettuce, tangy & savory onion & salty queso fresco- that was an awesome combo! Like I said....the filling possibilities are endless. These are some that we made when we were using up pantry staples & leftovers from the fridge. Black beans w/ a little bit of reconstituted chiles & some basic shredded cheese. Easy, but tasty.
So...grab one of these little fat ones in your hand, hover over your plate and prepare to become addicted! Goodbye TB...Hello homemade!

Would you like to comment?

  1. You are awesome!! This looks like a lot of work that was TOTALLY worth it in the end :) Lovely!

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  2. They look just delicious! Now I need mexican food :)

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  3. great post! I haven't had gorditas in so long. I'm going to crave them til I get my hands on a couple little fat ones!

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  4. Great comforting food. Sometimes we all need something greasy and fat!
    Angie's Recipes

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  5. You just made me seriously hungry! Yummmmmmmm.

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  6. well never heard of them they look lovely I want one also LOL

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  7. Now my stomach hurts:) I need to learn how to make these. Better yet, I think I'll find me a Mexichef. Oh where oh where can my Mexichef be? Do you have any gordita left for poor ol' me? They look scrumptious!

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  8. That looks SO DELICIOUS!

    It's true that gordita means "little fat one", but there's also affection attached- people call their kids gorditas sometimes. I think it's more like "little CUTE fat one". And your gorditas are cute indeed.

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  9. Oooo...It's been ages since I had a gordita. This definitely beats the Taco Bell kind. *drool*

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  10. oh... I can definitely see getting addicted to these... they look soooo good!

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  11. Cool, Bobby Flay did a throwdown on these but they were called arapas. Your ingredients look pretty much the same. I wonder why the different name, maybe a different region of mexico? Regardless....those would go GREAT with my enchiladas tonight! Trade ya!

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  12. I'll have to look for these gorgeous Gorditas, I am not familiar with Mexican food at all, all I know is those Mexican nachos and dips. ^^

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  13. Louise...YES! Come on over :)

    Lele...definitely meant little fat one in an affectionate way...the way you cradle these in your hand is loving, indeed :D

    JennyMac...I believe that Arepa's originated in South America (as opposed to Central America). They are another version of the same corn-y goodness as far as I know! The difference are more than likely regional...as is food, huh?! :D

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  14. I LOVE these posts. I know next to nothing of Mexican/Tex Mex cooking so I learn so much from you! Keep 'em coming!!

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  15. I love Mexican food and Rick Bayless knows his stuff when it comes to Mexican. These look fabulous - I could eat a plate full.
    Sam

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  16. Girli, thanks for the idea...I see a leftover brisket Gordita in my future... Or pulled pork with cole slaw ...This one is bookmarked

    Thanks

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  17. These are so yummy! Loads better then TB!

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  18. Oh my gosh, this looks fantastic. I could really get hooked on these. Thanks for the Bayless recipe. I'm definitely trying this one.

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  19. Great recipe and photos! I miss Mexican food -- no good stuff in London. Wonderful!

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  20. Man oh man...I need to get me to Mexico - or your place ASAP. Again, an amazing job, Girlichef!

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  21. wow,what an effort you put into those. I am very impressed and craving about 3 of those babies right about now...

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  22. This looks so yummy!!! I could go for one right now!!!

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  23. gorditas are excellent...and yours look great....they are addictive. I have my own mexi-chef over here too and she can throw down a mean masa...

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  24. This looks really, really good. I can't wait to try these.

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  25. Never heard of gorditas before. But then, I don't know much about authentic Mexican cuisine. These look great, and thanks for the tip about red onions and lime juice! I'll have to try that next time I make a salad with red onions.

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  26. How incredibly delicious these look!! These put TB to shame!

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  27. I need to try this - I actually never had Gorditas. We are even bigger fans of Rick Bayless after watching him on Top Chef Masters. We can't wait to go back to Frontera Grill to try more of his dishes.

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  28. These are so amazing Heather. I feel another "make your recipe" moment coming on.

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  29. They look awesome! I would love to try this more authentic version soon. I do have masa harina too.
    My friend married a Mexican man (for a while.. ) and they called each other gordo and gordita!

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  30. Hey there GirliGirl Chef. How's it going? Boy did you bring back memories. When we were haggling with our publisher prior to getting the book out in print, one of the things that she wanted was for me to rename all the recipe titles in English. When it came to gorditas, I was so flustered by that time, I told her the title was "Little Fat Girls". You can imagine the reaction. (Got my revenge!) Don't give up on winning a book. There's two more to be given away. I'll keep my fingers crossed for you. Love ya.

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  31. Totally AWESOME!! I've had gorditas at some of the street fairs here in San Antonio, but yours look so much better! :)

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  32. Oh, sweet!!! These look great--and I have to admit I'm a fan of Taco Bell's version, too. What can I say?

    I have a bag of masa chillin' in my fridge--this looks like a fun project ;)

    I dig the new profile pic, Girlichef!

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  33. Oh my gosh, I LOVE Rick Bayless!! I have two pictures with him over the past three years, hehe!! This looks amazing!!! Well done amiga.. Well done!!!

    Un abrazo,

    diana

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  34. Darn you...lol, now I want some...I saw Guy on Triple D go to a place in Maine that made them the other night and had thought this was a total YUM! I actually have not had them or maybe when I make my fatty tortillas, but never fried them...

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  35. These look soooo good! A very interesting and drool worthy post- thanks!

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  36. FANTASTIC POST Heather! I am in love with these!

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  37. Oh my goodness, I want one!!!

    We also used to do Taco Bell after the all night party circuit. I haven't been there in ages!! I don't even think I've tried their gorditas.

    These look amazing. Yum.

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  38. I am a little gordita
    i LUV these and fill myself up with them on the rare chance that i can get some homemade ones
    i need a mexichef at my gordita back and call
    hook me up with a likely candidate, will ya!?
    then i will see about yarning that front yard tree of yours...

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  39. This is VERY exciting. I've wanted to try this for a long, long time. I love your step by step instructions! I am also very happy that you straightened up your profile photo lol. My OCD was driving me crazy lol.

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  40. Perfect--Taco Bell isn't even on the same planet as these gorgeous little things!

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  41. I have never had a gordita but I want one now. I love visiting you, always learn someting new and your dishes are stellar!

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  42. After watching Rick Bayless on Top Chef Masters on the Bravo channel, I'm a fan. I would gobble up those little fat ones in a second!

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  43. I wish I had a mexichef. You guys know your Mexican food. And Rick Bayless is awesome. I'll have to try these. Thanks for a great post.

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  44. After seeing these on Natashya's blog, I got an insane craving and now you have fueled it even more! I despise Taco Bell and so would never trust them to authentically represent any type of cuisine. I suspect even their lettuce is some kind of imitation food. But you and Rick Bayless...I have faith in.

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  45. What's not to like? I have never made anything close to this. I love that your Mexican recipes are so fresh! Now, to find the ingredients... my family will love you.

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  46. I love Rick Bayless! He is such a good chef. I love these little gorditas. I bet these were delicious....if only you delivered:)

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  47. That looks so good. Seriously. Love it.

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  48. Nachos Bell Grande from taco bell...something about that fake runny cheese LOL. But I've never even touched one of their gorditas...it just doesnt look right. And now I know why!!! Those look awesome! YUM! Wheres my marg when I need one? SIR SPORTSALOT!! (DRINK!!!)

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  49. Oh my, this is impressive, you made your own gorditas. Look so delicious girl!

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  50. I want to eat at your house every night!!

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  51. I've only used my masa for tamales...now I have another use for it! Thanks~

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  52. I've only tried the imitation Mexican stuff-wish I had some authentic Mexican restaurants here :(

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  53. Those are some damn good looking Gorditas! I am seriously impressed.

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  54. Darn it all....I wanna eat one now!! As far as delicious goes, that is it!! Great recipe and directions : )

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  55. Wow, these look amazing and SO flavoful, I'm so impressed you made your own - yum!

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  56. mouth watering, tantalizing, have i mentioned these look great??

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  57. Wow, this looks great! Gorditas look like great fun to make and eat and wow to the filling! Love the beans and salsa!

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  58. OMG My mouth is watering for these! You outdo yourself with every recipe!

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  59. This is great. I can use masa for my celiac guy and I can substitute rice flour for the flour. I can make these. They look so good and we are always looking for different foods to vary his diet. Thanks.

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  60. I love Gorditas filled with everything!!! and of course with HOT SAUCE!

    That's a popular Mexican food!

    Yummy!

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  61. Hi,
    I would like know how to keep the gorditas from breaking when I stuff them with meat.

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  62. re....
    "ElHalcon008  has left a new comment on your post "Little Fat Ones...aka Gorditas": Hi, I would like know how to keep the gorditas from breaking when I stuff them with meat. "

    ....well, my best suggestion is to sort of pinch them open from the edges (like a coin purse) and let the meat fall into the gordita.  Sometimes they burst at the edges if there is a lot of filling.  Perhaps add a little less?  I just make sure I'm eating over a plate or outside so that I can pick up anything that falls out and stuff it inside another gordita "shell"!  Hope that helped...

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