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.
Servings: 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 (343.8 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon (0.5 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 (236 g) 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.
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:
- 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.
- 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.
- 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.
- 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.
