Gorditas: History and Origin
Gorditas are a very popular traditional preparation in Mexico, whose name comes from the term "gorda" (fat), referring to their shape and thick size. It is a corn or wheat flour dough tortilla that is filled with a variety of ingredients, from meats to vegetables and cheeses.
The origin of gorditas dates back to pre-Hispanic times, when Mesoamerican civilizations used corn dough as a base for many of their foods. Over time, the recipe evolved and adapted according to regions, giving rise to different styles and names in Latin America.
In other Latin American countries, although not always with the same preparation, similar variants exist. For example, in Venezuela there are "arepas gorditas," and in Guatemala there are similar preparations known simply as "stuffed tortillas." However, the Mexican version of gorditas is unique in its flavor and preparation method, and is especially known for its fluffy dough and its abundant and tasty filling.
How to Make Gorditas
Ingredients: Beef, onion, salt, pepper, garlic salt, chili powder, masa flour, baking powder, water, bacon, Longhorn cheese, lettuce, tomatoes, cheese.
Steps:
Fry the beef and onion together.
Season with salt, pepper, garlic salt, and chili powder.
While the meat is cooking, mix all the ingredients for the tortillas with your hands.
Separate a small portion of dough and form a 5 cm ball.
With a quick patting motion, flatten to 1.25 cm thick and approximately 7.5 cm in diameter.
Fry in hot fat until golden brown, flipping once.
Drain.
Make a cut in the middle.
Open it slightly like a pita and fill with the meat mixture, lettuce, tomatoes, and cheese.
