Breakfast Gorditas (with freezer instructions)

Who doesn’t love brunch? I love waking up late, drinking some coffee while the house is quiet, then whipping up something yummy. These quick and delicious Breakfast Gorditas were born one day when I had leftover gorditas. Here’s the thing about brunch: It may be something special, but it doesn’t mean you have to slave in the kitchen for hours.

How to Make Breakfast Gorditas

The trick to making a quick and easy Mexican Easter brunch is getting a little help where you can. For example..

• Eggbeaters (or something similar)
• Canned Diced Tomatoes and Green Chilies
• Spray butter or spray oil for cooking

You can get all of these ingredients at any local grocery store. Usually, in Mexico, you see gorditas stuffed with Chorizo con Papas or Mexican Picadillo. Lunch is great, but we’re talking brunch. Why not have them for a Mexican breakfast? They make a great idea for a Mexican Easter Brunch. You can buy them pre-made, but to make them from scratch is ridiculously easy. Only three ingredients to make gorditas: Masa Harina, water, and salt.

• Mix all the gorditas ingredients together
• Make a ball of masa
• Cover and let rest for 5 minutes.

Shape the gorditas and heat them on a griddle. Tell me that wasn’t easy? There was a place in Mexico City that made Fried Gorditas. They were insanely good. If you’re not into making homemade gorditas, you can always ditch the gorditas and use tortillas instead. FYI, you’d be making breakfast tacos instead. Time to get the ingredients for the filling together.

• In a large skillet, add the butter and diced onion. Cook for 1 minute.
• Add the can of tomatoes and green chilies. Cook for 3 minutes.

The butter adds a rich and yummy taste. When you’re making brunch for a lot of people, you want to make sure you don’t make the dish too spicy. That’s why the can of tomatoes is perfect. It adds a nice zest from the chilies. The egg-cellent thing about Eggbeaters is that there is no cracking eggs and beating eggs. It’s the equivalent of 7 large eggs all in one carton. It’s pour and go. Less dishes to wash and a big time saver. LOVE ALL OF THAT! I’m all about easy cooking with big flavors. Once all your gorditas are ready:

• Set them aside.
• Cover them with a towel, or they will get cold.

Individually slice them in half, leaving the end intact. This would also be a good time to call the family to the table. If your family takes its time getting to the table like mine, cover them with a towel, until everyone is at the table. • Stuff the gorditas with the egg mixture. Since you eat gorditas with your hands, be sure to serve with plenty of napkins. A good side dish for this would be Refried Beans, and since it’s a Mexican Easter brunch, why not make Café de Olla. YUM! Optional Toppings for your Breakfast Gorditas:

• Queso Fresco
• Cilantro
• Salsa Verde
• Pickled Jalapeños
• Guacamole
• Avocado slices

The other thing you can do to make this easy Mexican brunch go faster is to make the gorditas ahead of time.

How to Freeze Gorditas

• Once you have made the gorditas, let them cool completely
• Place in a freezable plastic bag.
• Remove as much of the air from the bag as possbile.
• Place in the freezer.

Frozen gorditas will last up to 3-4 months. Gorditas in the fridge will last up to 7 days. Note: I do not recommend stuffing the gorditas before freezing. The moisture will cause them to crumble.

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