Water Salt Corn masa harina Baking powder (optional) Olive oil
Masa Harina is a special type of corn flour that has undergone the process of Nixtamalization. You can NOT substitute masa harina for regular corn flour.
Place all the ingredients in a bowl. Mix and add water slowly until combined. Work the dough by mixing until it is smooth, finally, form masa into small balls, the size of a baseball.
Then pat the dough balls with your hands back and forth until you have formed a small disk. Do this until you have no more masa left.
Oil a hot griddle and cook on each side for 3-4 minutes. Or, you can fry them in hot oil for a few minutes on each side.
Drain excess oil on a paper towel. No one wants the excess oil. Too much will make them limp.
Using a serrated knife, cut open the corn cake in half, leaving the end still attached. You are creating a little pocket to add your fillings.
You can add your favorite fillings. This recipe is very versatile.
Gorditas are typically eaten with your hands, not with a fork and knife. Serve them with lots of napkins.