Any know how to make gorditas de nata?

Question

they are mexican treats

Answer 1

Me encantan las gorditas!!!

Answer 2

Gorditas are made with tortilla dough (occasionally with the addition of other ingredients such as wheat flour or potato) which is patted into circles of 2 - 3 inches then cooked on a comal and sometimes deep fried as well. The filling, often beans or shredded meat and cheese is placed in the pocket formed when a small layer or skin of dough puffs up from the top and can be peeled open.

Answer 3

I don't know about gorditas de nata but you can buy a cheesy gordita crunch from Taco Bell for a few bucks.

Answer 4

Um.... like just go to a mexican restaurant cause they some like alot of work to risk making them for the first time though.

Answer 5

what's that? does it taste real good? :) am intrigued.. but it's with coconut is it?

Answer 6

nada...try food network.com

Answer 7

huh.......oh well.....2 pts....

Answer 8

I'm not sure what gorditas de nata were, but I found a couple different recipes for gorditas. Hope they help :)

Gorditas

Ingredients:
1 cup masa harina
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons flour
1 cup plus 2 tablespoons warm water
Oil for deep frying

Directions:
Place the masa, salt, baking soda and flour in prosessor bowl with metal blade.
With the machine running, pour the warm water through the feed tube until a ball
of dough forms. The ball should be neither wet nor dry and crumbly. Add a bit
more masa or water to obtain the right consistency. Place the dough in a plastic
bag and let rest 20 minutes.

Pinch off 6 rounds of dough about the size of a golf ball and use your hands to
flatten each to a 2 1/2-inch circle about 1/4 inch thick. Keep unused portions of
dough covered so it will not dry out. If there is extra masa mixture, refrigerate for
other uses.
Heat about 2 inches of oil in a deep saucepan to 365 degrees. Fry the gorditas,
spooning hot oil over the top to encourage puffing, until golden brown. This
should take less than a minute if oil is at proper temperature. Drain on paper
towels, then use a sharp knife to split each in half horizontally. to assemble, place
the thicker portion of each gordita on a large cookie sheet. Fill each with 1/3 cup
of filling, then put the tops on and sprinkle with grated cheese. Bake 15 - 20
minutes. If desired, top with a sauce

You can also use seasoned ground beef or seasoned shredded chicken , also pico de gallo, gucamole, shredded lettuce
to fill the gorditas with

Gorditas Rellenas de Chile Poblano

FILLING: 12 ounces poblano chiles (about 4 medium)1 14.5 to 16 ounce can whole tomatoes in juice, drained1 tablespoon vegetable oil
2 cups crumbled queso fresco or feta cheese (about 8 ounces)

DOUGH: 2 cups freshly ground corn masa dough for tortillas (about 17 ounces),
or make masa dough with
1-3/4 cups masa harina (corn tortilla mix; about 8-1/2 ounces) mixed with 1 cup plus 2 tablespoons warm water
1/3 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon saltwarm water
vegetable oil (for frying)

FOR FILLING: Char poblano chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and slice chiles into 1/4-inch strips.
2Place tomatoes in processor; chop coarsely. Heat oil in large saucepan over medium-high heat. Add tomatoes and cook 3 minutes, stirring occasionally. Add chiles; cook until mixture thickens, stirring often, about 5 minutes. Remove from heat; mix in cheese. Season with salt.
3FOR DOUGH: Combine fresh masa or masa harina mixture, flour, baking powder, and salt in large bowl. Knead to blend well, adding warm water by tablespoonfuls as needed until dough is soft but not sticky, Divide dough into 10 equal portions; roll each into ball. Place balls on sheet of aluminum foil. Cover balls of dough with plastic wrap to prevent drying.
4Cut two 8-inch rounds from heavy-duty resealable plastic bag. Place 1 round on bottom half of tortilla press. Place 1 dough ball in center; top with second plastic round. Close tortilla press, gently flattening dough to 4-inch round about 1/4 inch thick. Peel off top plastic. Lift bottom plastic and peel dough round off. Place on sheet of waxed paper. Shape remaining 9 balls into 4-inch rounds.
5Line baking sheet with aluminum foil. Heat heavy large griddle or skillet over medium heat. Place two 4-inch rounds at a time on griddle or skillet. Cook until just light brown, about 2 minutes per side. Transfer gorditas to prepared baking sheet.
6Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Attach deep-fry thermometer. Heat oil over medium heat to 325 F to 350 F. Fry 2 or 3 gorditas at a time until crips and slightly puffed, 30 seconds per side. Transfer to paper towels to drain.
7Cut halfway around edge of each gordita to make opening. Gently squeeze sides to open shell. Spoon about 1/4 cup filling into each opening. Arrange gorditas on platter; serve warm.

Gorditas con Carne

1 1/4 lbs boneless beef chuck steaks, cut into 4 pieces
3 small white onions, diced
4 cloves garlic, peeled and finely chopped
1 teaspoon vegetable oil, plus oil to a depth of 1/2 inch for frying
1 (28 ounce) can whole tomatoes with juice, drained and chopped
1-2 jalapeno, stemmed,seeded and very finely chopped
salt
1 lb fresh smooth-ground corn masa harina flour, for tortillas (2 cups, or 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water)
1/3 cup all-purpose flour
1 teaspoon baking powder
1/3 cup grated monterey jack cheese
1/3 cup chopped fresh cilantro, for garnish
1/3 cup sour cream

In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours.
Strain, reserving the broth for another use.
When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks, don't worry that there are bits of onion and garlic mixed with the meat.
Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil.
When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute.
Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes.
Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt.
Remove from the heat and set aside.
Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat.
Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency.
Knead in the flour, baking powder, and 3/4 teaspoon salt.
Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out.
Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners).
Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it'll be about 1/4 inch thick).
You've now made a gordita, which is what you call a fat tortilla.
Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic.
In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet.
Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side.
The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides.
Remove to a plate.
Continue pressing and griddle-baking the remaining gorditas in the same manner.
When you're ready to serve, warm the shredded beef.
Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture.
Have the cheese and cilantro at the ready.
In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer.
One by one, fry the gorditas, turning them after they've been in the oil for about 15 seconds, until they're nicely crisp but not hard, about 45 seconds total.
When they're ready, most will have puffed up a little, like pita bread.
Drain on paper towels.
Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket.
As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, sour cream, and cilantro.