Gluten Free(DOM)

We are a Mother daughter team both gluten free and one who is lactose! We have been going strong for 5+ years now and through trial and error have learned the good and the bad!

Recipe: Homemade Gorditas


While in the Dominican, Aimie and I were talking about about the possibility of making homemade tortillas   She told me about this type of flour that was the best for them and that of course it was gluten free.  When I found the flour at the grocery store, I saw that there was a recipe for Gorditas and I thought it would be fun to try it!  From the package it only has 3 ingredients: flour, water, and salt.

Serves: 3-4 people

Gorditas Ingredients:
2    Cups MASECA® Corn flour
½   Tsp Salt
2    Cups Water

Filling Ingredients:
1/2 pound of ground beef
1/2 onion chopped
1/2 red pepper chopped
Simply Organic® Southwest Taco Mix
Optional: shredded cheese

– Start by cooking the filling for the gorditas.  Brown the ground beef in a skillet on medium heat.  Drain the grease and cook the peppers and onions with the beef.  Add the Taco Mix and let it absorb according to the directions on the package.  If you want to add the cheese, wait until you prep the Gorditas.

– For the Gorditas, flow the steps on the package: “Mix the MASECA® with the salt and water until you have a soft and uniform dough. Make small balls with your hand and flatten them a little.”  Tip:  If your dough is too sticky then add some more MASECA® flour to it. Hense, if it is too dry then add a little more water. I made the balls in between the size of a tennis ball and a golf ball.   When you flatten them you want to make sure they are not too flat.  They should be about a 1/4 of inch thick.

– When the Gorditas are flat and then they ready to be grilled.  Place a frying pan on the stove on medium heat.  You will be toasting the gorditas on both sides for 4 minutes (4 minutes on one side and then an additional 4 on the other).  After they are toasted, they are ready to be stuffed.  Take a knife and slice it like you would a bagel.  You will be making an opening and not cutting it all the way through the whole Gordita. Once you get the Gordita sliced, then take your filling and stuff it.  It took me a few tries to make them right but they taste great no matter how they turn out.



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