Alamo, where Jalapeño jelly is very popular!!

"Secrets to Cooking TexMex"

GORDITAS

Gordita-smaller and thicker than a corn tortilla

A "gordita" (Spanish for "little fat one") is like a corn tortilla, only smaller and fatter.  
It inflates a bit when grilled, then fried, so it can be split to form a pocket and filled.


Ingredients:

Directions:
Mix the fresh masa or masa harina corn flour and warm water
to form a soft dough.  Work in the ‘warmed’ lard.  To warm the
lard, microwave 10 seconds at a time until it is soft but not
melted.  If the mixture seems too crumbly, add more water a
little at a time.  If the dough sticks to your hand, it is too wet and
you will need to add a little more masa.   When the dough feels
‘just right’- not too wet and not too crumbly,  then put into a plastic
bag, seal, and let stand, for 10 minutes.

Heat the comal (or 9” cast iron skillet) on a medium heat
setting.

Pinch off a piece of the dough (about 2 inches thick) and
form into a smooth ball with the palms of your hands. Keep
the remaining dough in the plastic bag to prevent drying out.

Pat this ball flat with the palms of your hand until it is 1/4"
thick and about 4 inches in diameter.  Place on the hot comal and let
cook for about 1 minute.  Turn over with a spatula and cook another
minute or so.  Remove and let cool slightly.

Carefully drop the gordita into the hot oil (at least 3") that is
at  350-375º.  Let fry for about 30 seconds, then with a slotted spoon
or tongs, turn the gordita over in the hot oil.  At this point it should
start to 'puff' slightly.  When a golden brown, remove from the oil and
place on a paper towel.

Let cool slightly, then slice open on one end to put your
favorite filling inside.


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