Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup cooked and mashed sweet potato
- 1/2 cup shredded cheddar cheese
- 1 tablespoon vegetable oil
Special equipment needed:
- Cast iron skillet or griddle
- Plastic wrap
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, salt, cumin, chili powder, and garlic powder.
2. Add warm water and mix until a soft dough forms.
3. Add mashed sweet potato and shredded cheddar cheese to the dough and mix until well combined.
4. Divide the dough into 12 equal portions and roll each portion into a ball.
5. Place a ball of dough between two pieces of plastic wrap and press down with a flat object to form a flat disk.
6. Heat a cast iron skillet or griddle over medium-high heat.
7. Remove the top layer of plastic wrap from the disk and carefully transfer the gordita to the hot skillet.
8. Cook for 2-3 minutes on each side or until lightly browned and cooked through.
9. Repeat with the remaining dough balls.
10. Brush the cooked gorditas with vegetable oil and serve warm.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 gorditas
Nutritional information:
Per serving (1 gordita):
Calories: 120
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 5mg
Sodium: 140mg
Total Carbohydrate: 21g
Dietary Fiber: 2g
Total Sugars: 1g
Protein: 3g
Substitutions for ingredients:
- Masa harina can be substituted with all-purpose flour or cornmeal.
- Sweet potato can be substituted with pumpkin or butternut squash.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked and crumbled bacon to the dough for a smoky flavor.
- Top the gorditas with salsa, avocado, and sour cream for a Mexican-inspired dish.
- Use different types of cheese, such as pepper jack or feta, for a different flavor.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the amount of water or masa harina accordingly.
- Use a tortilla press if available to make the gorditas more uniform in size.
- Keep the cooked gorditas warm in a low oven until ready to serve.
Storage instructions:
Store leftover gorditas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat gorditas in the microwave or oven until warm.
Presentation ideas:
Arrange the gorditas on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro, lime wedges, salsa, avocado, sour cream
Pairings:
Serve with a side of black beans and rice for a complete meal.
Suggested side dishes:
Black beans and rice, roasted vegetables, corn salad
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more masa harina.
- If the gorditas are sticking to the plastic wrap, dust the plastic wrap with a little bit of masa harina.
Food safety advice:
Make sure the sweet potato is fully cooked before adding it to the dough.
Food history:
Gorditas are a traditional Mexican dish that originated in the central and southern regions of Mexico.
Flavor profiles:
Savory, cheesy, slightly sweet
Serving suggestions:
Serve as a snack, appetizer, or main dish.
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Region: Mexican