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Homemade Mexican Gorditas de Nata recipe


Hey there, foodies! Welcome to my kitchen! Today, I’m thrilled to share with you my absolute favorite recipe for Homemade Mexican Gorditas de Nata. This dish is extra special to me because it was a regular treat during my childhood. 

Picture this: a crunchy outer layer and a fluffy, heavenly inside. If you haven’t had the pleasure of trying these before, brace yourself for an explosion of incredible flavors that will transport you straight to the vibrant streets of Mexico. Don’t stress if you’re not a pro in Mexican cuisine, because this recipe is a piece of cake to follow.

Get ready to whip up some seriously mouthwatering gorditas that will bring back cherished memories and create new ones!

Homemade Mexican Gorditas de Nata recipe

Ingredients you’ll need for this Homemade Mexican Gorditas de Nata recipe

This “Receta de Gorditas de Nata” recipe calls for a handful of basic ingredients that are easy to find. One particular ingredient can be found in Mexican or Hispanic supermarkets, but don’t worry if you can’t access one nearby. You can easily substitute it with other readily available ingredients from your local grocery store. So, no need to fret about hunting down specific items – you can still enjoy these gorditas without any hassle!

  • All-purpose flour. It provides structure and texture to the gorditas, giving them that softness while ensuring they hold their shape when cooked.
  • Granulated sugar. The sweetness from the sugar enhances the overall flavor and creates a perfect balance with the other ingredients.
  • Baking powder. Acting as a leavening agent, it actively makes the gorditas rise and become fluffy. It creates lightness in the final texture.
  • Salt. Often overlooked, salt plays a crucial role in enhancing the flavors of the gorditas. It actively balances and brings out the sweetness, making all the other ingredients shine.
  • Egg. The egg adds moisture and acts as a binder in the gorditas. It contributes to the overall structure and richness of the dough, resulting in a tender and cohesive texture.
  • Pure Vanilla Extract. It adds a hint of vanilla flavor to the gorditas. It complements the other ingredients and enhances the overall taste experience.
  • Nata. Sometimes referred to as clotted cream, nata -our main ingredient- is created by heating raw milk to pasteurize it. As the milk cools, a layer of rich and creamy goodness forms on the surface. It adds richness, creaminess, and a unique flavor profile to the gorditas. For those seeking substitutions, I’ll provide alternative options below.

Take a look at the recipe card at the bottom of this post for the complete recipe.

Homemade Mexican Gorditas de Nata recipe

Substitutions for Mexican Nata

If you’re unable to find Mexican Nata for your Homemade Mexican Gorditas de Nata recipe, fret not! Here are some suitable substitutions:

  1. Clotted cream: This was my go-to substitution when I couldn’t find Mexican Nata, and the results were equally delicious! 
  2. Mascarpone cheese: Another excellent alternative is mascarpone cheese. Its smooth and velvety consistency adds a lusciousness to the gorditas.
  3. Crème fraîche: For a tangy and creamy substitute, crème fraîche works wonders. It brings a unique flavor profile to the gorditas while maintaining their moistness and richness.

Feel free to experiment with these substitutions based on your preferences and availability. Regardless of the alternative you choose, your gorditas will still turn out delicious!

How to make these Mexican sweet biscuits or gorditas de nata

In a large bowl, whisk together the flour, sugar, baking powder, and salt for about a minute to create aeration in the ingredients.

Create a well in the center of the dry ingredients and add the egg and vanilla extract. Using your hands, start mixing the dough while gradually incorporating the nata. Initially, the dough may feel sticky, but as you continue to mix, it will become more elastic and soft. Stop mixing when the dough begins to pull away from the sides of the bowl and no longer sticks to your fingers. This process typically takes around 5-6 minutes.

Shape the dough into a ball, cover it with plastic wrap, and let it rest for 30 minutes on your countertop.

On a lightly floured surface or a lightly floured baking sheet, roll out the gordita dough to a thickness of 3-4 centimeters using a rolling pin. Be careful not to add too much flour while rolling, as this could result in tough and dry gorditas. Cut out rounds with a 3-inch round cookie cutter or biscuit cutter.

Heat a non-stick skillet or griddle over medium-low heat. Cook the gorditas for a few minutes on each side until they turn golden brown. Once cooked, remove them from the heat and allow them to cool slightly. Serve the gorditas warm, either as they are or with your favorite toppings.

Expert tips to make the perfect sweet gorditas

While this is a straightforward and easy recipe, I have a few expert tips that will take your Homemade Mexican Gorditas de Nata to the next level:

  1. Opt for good quality ingredients: Choose the best quality flour, sugar, baking powder, and nata (or substitute) available to ensure the best flavor and texture in your gorditas.
  2. Use room temperature ingredients: It’s important to use room temperature egg and nata (or substitute) for optimal dough consistency. Cold ingredients can affect the texture and rise of the gorditas.
  3. Allow the dough to rest: Don’t rush this step! After preparing the dough, give it some time to rest. Allowing the dough to rest helps the gluten relax and enhances the final texture of the gorditas. It’s a crucial step that should not be skipped.
  4. Maintain a consistent cooking temperature: When cooking the gorditas on a skillet or griddle, it’s important to maintain a consistent heat throughout the cooking process. This ensures that the gorditas cook evenly and develop a beautiful golden brown color.
Homemade Mexican Gorditas de Nata recipe

How to eat Gorditas de Nata

Let me share some of my all-time favorite toppings to enjoy with the gorditas. You can always savor them just as they are!

  1. Dulce de leche: Its smooth and rich flavor makes it a perfect match for the gorditas.
  2. Cajeta: Think of cajeta as a cousin of dulce de leche, but made with goat’s milk. It offers a unique twist with a slightly tangy taste that beautifully complements the gorditas.
  3. Whipped cream: It adds a creamy touch that takes the gorditas to the next level of deliciousness. You can top with any fruit of your choice!
  4. Jam or marmalade: Top the gorditas with your favorite jam or marmalade. The burst of fruity flavors pairs wonderfully with the gorditas, creating an amazing combination.
  5. Honey: For a natural touch of sweetness, add a drizzle of honey over the gorditas. The golden syrup adds a subtle and aromatic sweetness that enhances the overall experience.

Feel free to mix and match these toppings or enjoy the gorditas on their own. It’s all about personalizing the flavors!

How to store these traditional gorditas

For optimal storage, keep your gorditas in an airtight container and refrigerate them for a period of 3-4 days. If you wish to store them for a longer duration, you can freeze them by placing them in a sealable plastic bag. When frozen, gorditas can be preserved for up to 6 months.

When you’re ready to enjoy your gorditas again, reheating them is a breeze. Simply place them on a griddle for a few minutes to warm them up, or pop them in a toaster oven until they reach your desired level of warmth. 

Homemade Mexican Gorditas de Nata recipe

Don’t miss out! Click the link below to watch a video of these Homemade Mexican Gorditas de Nata up-close and witness its irresistible consistency.

Take a look at the links below for more similar recipes:

Mexican Hot Chocolate Tequila Ice Cream

Chamoyada de Mango Recipe

Mango and Passion Fruit Mezcal Cocktail

Lime Popsicle Recipe

If you make this recipe, please be sure to give it a star rating and leave a comment!

Homemade Mexican Gorditas de Nata recipe
Print Recipe
5 from 8 votes

Homemade Mexican Gorditas de Nata recipe

I'm thrilled to share with you my absolute favorite recipe for Homemade Mexican Gorditas de Nata.
Picture this: a crunchy outer layer and a fluffy, heavenly inside. If you haven't had the pleasure of trying these before, brace yourself for an explosion of incredible flavors that will transport you straight to the vibrant streets of Mexico. 
Prep Time20 minutes
Cook Time5 minutes
Rest time30 minutes
Total Time55 minutes
Course: Cookies
Cuisine: Mexican
Keyword: gordita de nata, gorditas de nata, gorditas de nata recipe, Maria Corcuera, receta de gorditas de nata, sweet fix baker, what are gorditas de nata
Servings: 18 gorditas

Equipment

  • 1 whisk
  • 1 skillet or griddle

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup mexican nata room temperature

Instructions

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt for about a minute to create aeration in the ingredients.
    2 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
  • Create a well in the center of the dry ingredients and add the egg and vanilla extract.
    Using your hands, start mixing the dough while gradually incorporating the nata. Initially, the dough may feel sticky, but as you continue to mix, it will become more elastic and soft. Stop mixing when the dough begins to pull away from the sides of the bowl and no longer sticks to your fingers. This process typically takes around 5-6 minutes.
    1 Large egg, 1 teaspoon pure vanilla extract, 1 cup mexican nata
  • Shape the dough into a ball, cover it with plastic wrap, and let it rest for 30 minutes on your countertop.
  • On a lightly floured surface or a lightly floured baking sheet, roll out the gordita dough to a thickness of 3-4 centimeters using a rolling pin. Be careful not to add too much flour while rolling, as this could result in tough and dry gorditas. Cut out rounds with a 3-inch round cookie cutter or biscuit cutter.
  • Heat a non-stick skillet or griddle over medium-low heat. Cook the gorditas for a few minutes on each side until they turn golden brown. Once cooked, remove them from the heat and allow them to cool slightly. Serve the gorditas warm, either as they are or with your favorite toppings.

Video

Notes

While this is a straightforward and easy recipe, I have a few expert tips that will take your Homemade Mexican Gorditas de Nata to the next level:
  1. Opt for good quality ingredients: Choose the best quality flour, sugar, baking powder, and nata (or substitute) available to ensure the best flavor and texture in your gorditas.
  2. Use room temperature ingredients: It’s important to use room temperature egg and nata (or substitute) for optimal dough consistency. Cold ingredients can affect the texture and rise of the gorditas.
  3. Allow the dough to rest: Don’t rush this step! After preparing the dough, give it some time to rest. Allowing the dough to rest helps the gluten relax and enhances the final texture of the gorditas. It’s a crucial step that should not be skipped.
  4. Maintain a consistent cooking temperature: When cooking the gorditas on a skillet or griddle, it’s important to maintain a consistent heat throughout the cooking process. This ensures that the gorditas cook evenly and develop a beautiful golden brown color.

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