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Northern Mexican Potato Gorditas




Source of Recipe


The Very Best of Tex-Mex Cooking


Recipe Introduction


For an appetizer these can be made small, cooked on a griddle and served with guacamole and other toppings, or they can be made larger, fried in oil after being cooked on the griddle and served with the filling in the middle, taco-style. Although shortening or vegetable oil can be substituted for the lard, much of the authentic flavor will be lost.


List of Ingredients




For the gorditas:
-14 ounces masa for corn tortillas, either from MasSeca or fresh ground (approximately 1 1/2 cups dry mix plus 3/4 cup plus 3 tablespoons water)
-9 ounces mashed boiled potato, weighed after peeling (approximately 1 3/4 cups chopped potato) and before cooking
-2 teaspoons melted lard
-Additional lard
-Cooking oil

Optional toppings and fillings:
-Guacamole
-Mexican queso fresco, Monterey Jack or goat cheese
-Picadillo or one of the shredded meat fillings

Recipe



To make either style of gorditas, mix together the tortilla masa, mashed potato and 2 teaspoons melted lard.

To make thin, appetizer gorditas, pat small pieces of the dough into circles about 2 1/2 inches in diameter and between 1/8 & 1/4 inch thick. Heat a skillet over medium heat, add enough lard to just film the surface and cook the dough until it begins to turn golden on both sides and is cooked through. Put guacamole or other toppings on them and serve immediately.

To make larger gorditas, pat larger pieces of the dough into circles about 3 inches in diameter and about 1/4 inch thick and cook in the lard-filmed skillet as above. When they are done, fry the gorditas in about 1/2 inch cooking oil, heated over medium heat until a drop of water sputters immediately, about 350 degrees. Drain the cooked gorditas. When they are cool enough to handle, slit them almost—but not entirely—in half lengthwise and fill them with your favorite filling, such as picadillo or shredded meat. Garnish them with guacamole, salsa and pico de gallo.