Authentic Mexican Gorditas Cooking Recipe- Little Fat Ones

Authentic Mexican Gorditas Cooking Recipe- Little Fat Ones

These tasty little fat ones are Mexican cooking at it’s best. Think street food or comfort food and you have a Gordita. The Gordita is a fat tortilla stuffed with whatever you have on hand or like. Prepare the dough, heat up the comal or griddle / skillet then cook the gorditas. when the gordita is cool enough to handle you cut it open and smear refried beans inside and add some meat and cheese and place it back on the heat to get it nice and hot and you have some great eating. two of these and a drink and you will have a great smile and a full belly. ! See video at bottom.

Recipe for Authentic Mexican Gorditas – Little Fat Ones

  Authentic Mexican Gordita Dough Cooking Recipe

• 2 cups All Purpose Flour
• 1/4 tsp Salt
• 1/2 tsp Baking Powder
• 2 tbsp Shortening
• 2 cups Hot Water
• 1 tbsp Olive Oil

Cook in a medium skillet or griddle. Lightly brown and set aside to cool. Once cooled, cut open and fill with refried beans, meat and cheese. Place filled Gordita in hot skillet and heat up. Serve with salsa.

How To Make Home Made Corn Tortillas – Cooking Recipe

How To Make Home Made Corn Tortillas – Cooking Recipe Video
A tortilla (or flour tortilla to differentiate it from other uses of the word “tortilla”) is a type of thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means “small torta“, or “small cake”), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.
Flatbread tortillas have been eaten for thousands of years in north, northwest and northeast Mexico, where they are a staple, as well as many southwestern US Native American tribes. More recently, other countries have begun producing them to serve the expatriate Mexican market and the growing demand for Mexican food, particularly in North America, Europe and Eastern Asia.
Tortillas are commonly prepared with meat to make dishes such as tacos, burritos (a dish originating in northern Mexico), and enchiladas. Tortillas are also used to make baleadas, a typical dish from Honduras.
In appearance and use tortillas are rather similar to the South Asian chapati. Tortillas are also very similar to the unleavened bread popular in Arab, eastern Mediterranean and southern Asian countries, though thinner and smaller in diameter. In China, there is the laobing a pizza-shaped thick “pancake” that is similar to the tortilla. The Indian Roti, which is made essentially from wheat flour is another example.
Ingredients for 4 tortillas:

• 1 1/4 cup Corn Masa Tortilla Mix
• 1 1/2 cup Hot Water
• Pinch Salt
• 1/2 Fresh Lime ( optional )
• Extra Virgin Olive Oil or 1/8 stick Butter

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Preheat lightly oiled skillet or griddle to medium heat. Put Corn Masa in mixing bowl. Add olive oil or butter, salt and lime if desired. Put 1/3 of water into ingredients and mix. Mix well. Slowly add water to point that mix is just able to come together into a ball. Cover and set aside for 15 minutes. Mix in water if needed to get consistency where mix stays together when formed into a ball. Roll dough into approx 2″ balls. Place plastic on open tortilla press and press tortillas. Place tortillas into lightly oiled preheated skillet or griddle and cook for 45 seconds then turn, cook for 45 seconds and turn again. Cook for approximately 1 to 1/12 minutes till tortilla is lightly browned. Serve.

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Mexican Huarache ( Flat Tire ) From Scratch Recipe - Fast Easy Delicious

Mexican Huarache From Scratch Recipe - Fast Easy Delicious
For Video Recipe visit 4you2eat.com


Huarache - Mexcican Flat Tire Recipe -   Huarache is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings. The name "Huarache" is derived from the shape of the masa, similar to the popular sandals of the same name. The word Huarache is originally from Purepecha (Tarascan) and the Nahuatl word for huarache is kwarachi. Huaraches are similar to sopes but differ in shape. Huaraches are topped with green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue, and then finished with queso fresco cheese.This dish is most popular in its hometown, Mexico City. However, Huaraches have branched out to cities with Mexican-American populations like Chicago, New York, or Houston, but have yet to become widely available across the entire United States. Serves 4-5

• 3 cups Corn Masa
• 1 cup AP Flour
• 1/2 tsp salt
• 2 cups Hot Water
• 2 TBSP Extra Virgin Olive Oil
• 1 can 12oz Heated Refried Black Beans
• 1 lb. Cooked Seasoned Mexican Chicken Breast cut into strips
• Shredded Lettuce
• 2 Roma Tomatoes Diced
• 1 cup Mexican Crema w/ Lime Juice
• 1/2 lb. Queso Fresco
• 1 cup Salsa

Preheat a skillet on medium heat. Combine dry ingredients and oil and mix thoroughly. Add hot water a little at a time. Use only enough water till you get correct consistency. Work dough till it is crumbly and sticks together. Cover w/ a towel and let rest for 15 minutes. Form 8" long roll 1 1/2 inches in diameter. Flatten Huarache in a plastic bag to make a 1/4" thick Huarache sized like a flip flop 10" long and 3" wide. Place 2 TBSP Oilive Oil in skillet and place flattened Huarache in skilliet. Do not let pan get too hot. You want to carefully turn Huarache after a minute and turn every minute till Hurache is golden brown. Dress Huraches w/ Black Beans, top w/ Cooked Mexican Chicken Strips, Lettuce, Diced Tomatoes, Mexican Crema and Salsa.
For Video Recipe visit 4you2eat.com