Gorditas | Vegetables Recipes | Jamie Oliver Recipes (2024)

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Gorditas & salsa

Cute little Mexican tortilla bites

  • Vegetarianv

Gorditas | Vegetables Recipes | Jamie Oliver Recipes (2)

Cute little Mexican tortilla bites

  • Vegetarianv

“The delicate apple salsa is my twist on the spicy classic, and delicious with the puffy gorditas ”

Serves 16

Cooks In35 minutes

DifficultyNot too tricky

Jamie's AmericaVegetablesMexicanAmericanBreadFruit

Nutrition per serving
  • Calories 503 25%

  • Fat 9.0g 13%

  • Saturates 1.0g 5%

  • Sugars 4.7g 5%

  • Protein 14.1g 28%

  • Carbs 90;.9g 0%

Of an adult's reference intake

Recipe From

Jamie's America

By Jamie Oliver

Tap For Method

Ingredients

  • Metric
  • Netherlands
  • Germany

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  • 700 ml hot water
  • plain flour , for dusting
  • olive oil
  • For the salsa
  • 1 red apple , halved and cored
  • 3 large ripe tomatoes , quartered and deseeded
  • 2 spring onions , trimmed
  • 1 red chilli , deseeded
  • 1 small bunch fresh coriander
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 1 lime
  • sea salt
  • freshly ground black pepper
  • To serve
  • 200 g Don Francisco Mexican cheese, or feta
  • 1 fresh red chilli , very finely sliced, optional
  • 1 lime , cut into wedges
  • For the gorditas
  • 500 g fine cornmeal or masa harina
  • ½ level teaspoon sea salt
  • 1 heaped teaspoon baking powder

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie's America

By Jamie Oliver

Tap For Ingredients

Method

  1. Gordita means ‘little fat girl’ in Spanish and is meant as a sort of cute, cuddly term of endearment. It’s also the name for these sweet little puffy tortillas, which are often made around Easter and other special occasions. Look at the gorditas as a tasty spoon for carrying all kinds of big exciting flavours. Mexicans put all sorts of things, from beans, to meat, to salsa, on them. I’ve gone for quite a delicious and delicate apple salsa here – give it a try.
  2. Put the cornmeal and salt into a large bowl and make a well in the centre. Mix the baking powder into the hot water and pour this into the well. Using a fork, mix the cornmeal into the liquid, and when it starts to come together use your hands to knead it. Divide the dough into 16 equal squash-ball-sized pieces and dust them lightly with flour. Roll each piece around in your hands, then pat and flatten into a small round roughly the size of the base of a wine glass. Put these on an oiled tray, dust with flour and put aside while you make your salsa.
  3. Finely chop your apple, tomatoes and spring onions, and finely slice your chilli. Put them all into a bowl. Pick the leaves from your coriander and put them into a bowl of water until you’re ready to serve. Chop the coriander stalks up nice and finely and add to the bowl with the other salsa ingredients. Put a large pan on a medium heat and add your pumpkin and sunflower seeds. Toss them around for a few minutes and toast them. Add them to your salsa with the juice of your lime, a good lug of olive oil and a pinch of salt and pepper. Mix well, then have a taste and add a little more seasoning, lime juice or chilli if you think it needs more attitude. Put the pan back on a medium heat and add a couple of good lugs of olive oil. Cook as many gorditas as will comfortably fit into the pan for about 2 to 3 minutes on each side, or until they’re golden and puff up a little.
  4. Serve the gorditas warm out of the pan with a tablespoon of your beautiful salsa, a little hunk of cheese, a couple of your drained coriander leaves and a few slices of chilli, if you fancy, and with lime wedges on the side for squeezing over.

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Gorditas  | Vegetables Recipes | Jamie Oliver Recipes (2024)

FAQs

Why don t my gorditas puff up? ›

Fry the gorditas in neutral oil (325 degrees fahrenheit) for about 1 minute on each side, or until golden brown. It should puff up, creating a pocket in the center- if it doesn't, your gordita is too thick. Alternatively, you can cook them on a comal (skillet) for an oil-free gordita.

Why do my gorditas fall apart? ›

Why do my gorditas fall apart? This can happen when they're overstuffed with wet fillings. To prevent your gorditas from falling apart, be mindful of the amount and moisture level of your fillings.

Why are my gorditas dry? ›

Steam within the masa is the key to getting gorditas to puff up. If you ended up mixing your gordita masa too dry, (or it sat out uncovered for too long), it won't have the necessary moisture to create steam inside and puff up the gorditas when placed in hot oil.

What are gorditas called in English? ›

gordito adjective, masculine (gordita f sl, gorditos m pl, gorditas f pl) chubby adj. porky adj. plump adj.

What are the variations of gorditas? ›

By tradition, gorditas are filled with chicharron, but there are local variations which substitute it by chicken stew, shredded beef, carne al pastor, eggs with chorizo sausage, carnitas or picadillo. The baked version is prepared almost identically to the preparation of a common tortilla, except it is thicker.

Why is my gordita dough so sticky? ›

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

What does gordita mean in Spanish slang? ›

The word gordita means fat or chubby little girl and is usually used as a term of endearment or affection.

Are arepas and gorditas the same? ›

Gorditas resemble arepas, but like pupusas, they are made with masa harina. These corn cakes are deep fried until they are golden and crispy (but they can also be cooked on a griddle or comal). Gorditas puff up when fried in oil, forming an air pocket somewhat like pita bread.

Does masa dough need to rest? ›

The success of the masa depends on how well it's hydrated, so you may use less or more water as needed. Let the dough rest. Cover the bowl with a kitchen towel and top with a plate, or cover with plastic wrap. Let rest for about 20 minutes.

Why is my masa sticking to my hands? ›

Masa has to be kneaded in order to achieve the proper texture. When you add water to masa harina, the texture will seem dry, crumbly and will barely hold its shape. If you add more water, it will get very sticky and almost impossible to work with.

Why don't my homemade tortillas puff up? ›

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

Can you reheat gorditas? ›

It's best to eat homemade gorditas right away to preserve their crunch, but you can definitely make them ahead of time and reheat on a comal or griddle, or cover in foil and keep them warm in a toaster oven.

What is the difference between puffy tacos and gorditas? ›

[ Correction: I've been informed by in-the-know San Antonio experts that "gordita" and "puffed taco" are not interchangeable: "They are both made with corn masa, but puffy tacos are always fried, while gorditas are generally cooked on a griddle or skillet as flat, thick pieces which are then cut almost in half and ...

What's the difference between gorditas and sopes? ›

For sopes, the edges are pinched up to create a little 'boat' or vessel for the toppings. Gorditas are left in the round disk shape, but they're sliced to create a pocket – much like pita bread. Both can be eaten just cooked on the comal, or they can also be fried.

What does a gordita from Taco Bell have in it? ›

Pillowy flatbread covered in melted cheese and wrapped around a crunchy taco shell filled with seasoned beef, crisp lettuce, cheddar cheese and Cali ranch sauce​.

What is masa made of? ›

Masa or masa de maíz (English: /ˈmɑːsə/; Spanish pronunciation: [ˈmasa]) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.

What is gordita de harina made of? ›

They are thick and puffy, but don't have a pocket in the middle. Gorditas, on the other hand, are Mexican flatbreads that can be made with all-purpose flour (like these gorditas de harina) or with masa. They have a pocket in the middle (like pitas) which makes them perfect for stuffing.

What is a gordita shell made of? ›

It really doesn't take much to turn a tortilla into a gordita, just pack the cornmeal a bit thicker and you've got the basic technique. You can top these decadent shells with… whatever you want, really. There are options for fillings that include everything from nopal cactus to beef.

References

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