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Gorditas

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Seafood Niger Toohot04 6 servings

INGREDIENTS

4 c Finely-ground deep-yellow masa harina
2 3/4 c Cold water
1 ts Salt
Vegetable oil; for frying
1 Carne Asada Filling; see * Note
== or ==
1 Grilled Fish And White Bean Filling; see * Note

INSTRUCTIONS

* Note: See the .Carne Asada Filling For Gorditas. and .Grilled Fish And
White Bean Filling For Gorditas. recipes which are included in this
collection.
Combine the masa harina, water and salt in a large mixing bowl and stir
until smooth. The dough should be slightly sticky and form a ball when
pressed together. To test, flatten a small ball of dough between your
palms. If the edges crack, add water to the dough, a tablespoon at a time,
until a test piece does not crack. Divide the masa into 6 balls. Press each
one between 2 sheets of plastic wrap to form 6-inch rounds about 1/8-inch
thick. Heat a dry non-stick pan or well seasoned griddle pan over medium
heat. Toast the gorditas, turning frequently, for 3 to 4 minutes per side
or until speckled and golden on the outside and puffy. Set aside for up to
6 hours before finishing the dish. In a large, heavy saucepan or deepfat
fryer, heat 2 inches of vegetable oil to 350 degrees. Deep fry the
gorditas, in batches, until golden-brown. When cool enough to handle, split
open like pita bread and fill the pockets with either Carne Asada or
Grilled Fish And White Bean Fillings. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6192 broadcast 02-19-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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