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Gorditas de Maiz (Corn Gorditas)

Making fresh gorditas takes us back to a slower time, when the good things in life aren’t rushed. Hand patted corn cakes on the griddle that are deftly hollowed out, then filled with our favorite morsels. The best gorditas are always freshly hand made, and served immediately. Difficult to mass produce, their hand made texture, and crisp, toasted corn flavor are what everyone finds so appealing.

instant corn tortilla mix
lard or shortening
hot tap water
Heat a griddle (preferably cast iron) on the stove over a medium heat, then lower to a low flame.
Place the tortilla mix, salt, and shortening in a large mixing bowl, and begin to knead with your hands. Knead in the water a little at a time, until the dough is soft and pliable, and the ingredients are well mixed. Divide the dough into 8 equal portions, then pat each portion with your hands into a round cake about 3/8” thick.
Lay as many gorditas as possible on the heated griddle (most griddles will hold only 4 at a time.) Cook on the griddle for 10 minutes, then flip over with a spatula and continue to cook for another 10 minutes, until they are golden brown and well toasted.
Once the gorditas are cooked, split them open from the side, and scoop out the creamy. uncooked middle. You will be left with a crispy round shell for filling with your favorite stew or roasted meat!

The base number of servings for this recipe is 8

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