Mexican food?

Question

How do you make gorditas. I need step by step instructions, im a guy so im not very good in the kitchen.

Answer 1

"Gorditas"

1 cup masa harina flour
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 cup oil for frying

DIRECTIONS

In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.


ENJOY!!!!

Answer 2

Use the first recipe for the filling, the second recipe tells you how to make the shells.

Carne Asada Filling For Gorditas
Yield: 6 Servings

Ingredients

3/4 lb Skirt, flank, or strip steak
1 1/2 tb Olive oil
1/2 ts Salt
1/4 ts Freshly-ground black pepper
1 c Salsa Cauda; see * Note
1 c Cooked black beans
4 lg Romaine lettuce leaves;
-shredded
1 c Crema; see * Note
1 1/2 c Grated Mexican manchego
-cheese

Instructions

* Note: See the "Salsa Cauda" and "Crema" recipes which are included in
this collection.

Cut the beef across the grain into 1/4-inch slices. Combine in a mixing
bowl with the oil, salt and pepper. Toss well to coat. Heat a grill or
dry cast-iron skillet until smoking. Sear the meat until it is light pink
in the center, about 30 seconds per side. Transfer to a cutting board.
Cut with the grain into 1/2-inch wide strips and reserve in a bowl with the
juices.
To fill the gorditas, place an equal quantity of steak, Salsa Cauda,
black beans, lettuce, Crema and cheese inside the pocket of each and serve
immediately.
This recipe yields 6 gorditas.



Shell:

2 cups masa harina
1 teaspoon baking powder
2 teaspoons salt
1 cup water
2 pieces bacon, fried and crumbled
2 tablespoons Longhorn cheese

Topping:

Shredded lettuce
Sliced or diced tomatoes
Shredded cheese
While meat is cooking, mix with hands all ingredients for shells.
Pinch off small portion of dough and roll into 2-inch ball. With quick
patting motion, flatten out to 1/2 inch thickness and about 3 inches in
diameter. Fry in hot grease until golden brown, turning once. Drain. Make a
slit through the middle; open slightly like a taco shell and stuff with
meat
mixture, lettuce, tomatoes and cheese. Serve with favorite chile or taco
sauce.
Serves 4

Answer 3

These can be filled with anything.

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
Knead masa (fresh or reconstituted) to make it pliable, ad a little water if necessary to achieve a soft-cookie-dough consistency. Knead in the flour, baking powder, and 3/4 teaspoon salt. Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. 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 ready to serve: 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.