I just love Gorditas. They can be made so many ways. I think each state in Mexico has their own way of making them and I’ve come up with my own way also.
This is something I came up with years ago because I thought that a regular Gordita was a little bland.
This idea came to me one morning when I was making breakfast. I was making chorizo with eggs. A friend had brought some gorditas back from Mexico so I was going to use them with breakfast. I love chorizo in almost anything so what better way to spice up my gorditas than add chorizo to them.
So I added the chorizo to my flour mix for my gorditas after I fried it. It was a hit and I’ve fixed them that way ever since.
- · 1 tbsp. oil
- · 1 tsp. salt
- · ½ tsp. turmeric
- · 1 lg. onion chopped
- · 2 Cs. water (add or decrease according to consistency of dough)
- · 1 15 oz. pkg. queso fresco
- · 2 tubes chorizo (1/4 lb.)
- · 3 cups Maseca instant corn masa mix
- · 1 lb. pork chops
- · Add oil to non-stick skillet then fry 1/5 of chopped onions with chorizo until done.
- · Add salt, water, chorizo (do not drain grease), and masa mix together (dough should be able to hold together as rolled into balls).
- · Using same skillet cook cubed pork chops with turmeric.
- · Crumble cheese as fine as you can mix with rest of chopped onions ½ & ½ (I always make 2-3 cups for extra to use another time).
- · While meat cooks roll all your dough into balls.
- · Pat them into patties making center like a bowl
- · When meat is done add small amount of meat to center of patty enclosing meat into patty making a ball then patting out again
- · Fry patties on med heat cooking on one side until done then flipping patty cooking other side until done.
v Serve as is as a side
v Serve with ingredients on top
v Serve with gordita sliced open and stuffed
- Stuff with cheese & onion mix, salsa, and sour cream