Name: “Little Fat Ones” (Gorditas)
Yield: 24 gorditas
Cuisine: Mexican
Ingredients: ½ cup grated aged cheese (queso añejo or Parmesan); 1 teaspoon baking powder; 2 cups masa harina; Pico de Gallo Norteño; Vegetable oil for deep frying (at least 6 cups); 1 cup finely shredded cabbage mixed with ¼ cup cider vinegar, seasoned with salt and pepper to taste; ½ cup unbleached all-purpose flour; ½ cup grated aged cheese (queso añejo—or Parmesan); 1½ cups (approximately) preferred filling; 1¼ cups warm water, or as needed; 1 teaspoon salt, or to taste

Preparation info

24
gorditas

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Gorditas were a favorite way to entertain in Juárez. My sister Clarissa had friends who would hire a woman to come to their house and make gorditas for parties. So I started doing them for my clients, with great success—people love watching a steady stream of fresh hot gorditas being produced. They can be served with any preferred filling—I suggest Picadillo Dulce, Salpicón de H

Ingredients

Method

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Ingredients

Method

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