Gordita Recipe with Maseca: Crispy Cornmeal Delights
Guide or Summary：IngredientsInstructionsEmbark on a culinary journey to the heart of Latin American cuisine with this irresistible gordita recipe that incor……
Guide or Summary：
Embark on a culinary journey to the heart of Latin American cuisine with this irresistible gordita recipe that incorporates the rich, nutty flavor of Maseca cornmeal. Perfect for breakfast, snacks, or even a light meal, these crispy, golden gorditas are a must-try for anyone seeking authentic home-cooked comfort.
Ingredients
To create these delectable gorditas, gather the following essential ingredients:
- 2 cups Maseca cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheese (cheddar or Monterey Jack work well)
- Oil for frying
Instructions
1. **Preparation**: Begin by combining the Maseca cornmeal, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together the warm water, vegetable oil, and milk until well combined.
2. **Mixing**: Slowly pour the wet ingredients into the dry ingredients, stirring continuously until a smooth dough forms. Fold in the chopped onion, minced garlic, ground cumin, paprika, black pepper, and shredded cheese.
3. **Resting**: Cover the bowl with a damp cloth and let the dough rest for about 15 minutes. This step helps the gorditas to be more tender and easier to shape.
4. **Forming**: Divide the dough into small balls, approximately 1 inch in diameter. Flatten each ball slightly with your hands to create a small disc.
5. **Frying**: Heat a generous amount of oil in a deep skillet or frying pan over medium-high heat. Once the oil is hot, carefully place the gorditas in the oil, frying them in batches to avoid overcrowding.
6. **Cooking**: Fry the gorditas until they are golden brown and crispy on both sides, turning them once halfway through the cooking process. This should take about 2-3 minutes per side.
7. **Draining**: Use a slotted spoon to transfer the cooked gorditas to a plate lined with paper towels to drain any excess oil.
8. **Serving**: Serve the gorditas warm, perhaps with a side of salsa, guacamole, or sour cream for dipping. They are equally delightful on their own, offering a perfect blend of crunch and flavor.
This gordita recipe with Maseca cornmeal is a testament to the versatility and richness of Latin American cuisine. With its simple yet satisfying combination of ingredients, this dish is sure to become a favorite in your kitchen. Whether enjoyed for breakfast, a midday snack, or a light meal, these gorditas offer a comforting taste of Latin America that is sure to delight your senses. So, why not give this recipe a try and create your own batch of crispy, golden gorditas today? Your taste buds will thank you!