Gordita

Gorditas
A gordita in Mexican cuisine is a pastry made with masa and stuffed with cheese, meat, or other fillings.wikipedia
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Masa

masa harinacorn flourcorn dough
A gordita in Mexican cuisine is a pastry made with masa and stuffed with cheese, meat, or other fillings.
It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.

Mexican cuisine

MexicanMexican foodMexico
A gordita in Mexican cuisine is a pastry made with masa and stuffed with cheese, meat, or other fillings.
This includes street foods, such as tacos, tortas, soup, sopes, tlacoyos, tlayudas, gorditas and sincronizadas.

Arepa

arepasMasarepaareperas
It is similar to a pasty and to the Colombian and Venezuelan arepa.
It is similar in shape to the Mexican gordita and the Salvadoran pupusa.

Corn tortilla

corn tortillastortillatortillas
A gordita is typically prepared as a thick tortilla.
Analogous staple foods in New World cultures, made from hominy and serving a similar nutritional function, include the sope, the totopo, the gordita, and the tlacoyo of Mexico, and the pupusa of Central America.

Mexican street food

antojitoantojitosStreet food
Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita.

List of Mexican dishes

pan dulceMexican dishesList of Mexican dishes – Desserts and sweets

Pupusa

pupusasNational Day of the PupusaPupusa de arroz
A similar Mexican dish is called a gordita (literally, "little fatty"), but gorditas are usually open at one end.

Cheese

cheesesrindCheese making
A gordita in Mexican cuisine is a pastry made with masa and stuffed with cheese, meat, or other fillings.

Meat

meatsmeat consumptionlean meat
A gordita in Mexican cuisine is a pastry made with masa and stuffed with cheese, meat, or other fillings.

Pasty

Cornish pastypastiesCornish pasties
It is similar to a pasty and to the Colombian and Venezuelan arepa.

Colombian cuisine

ColombiaColombianCuisine of Colombia
It is similar to a pasty and to the Colombian and Venezuelan arepa.

Venezuelan cuisine

VenezuelanVenezuelaCuisine of Venezuela
It is similar to a pasty and to the Colombian and Venezuelan arepa.

Spanish language

SpanishSpanish-languageCastilian
Gordita means "chubby" in Spanish.

Wok

kawawok heia Malaysian cooking vessel
There are two main variations of this dish, one which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal.

Comal (cookware)

comalcomalscomales
There are two main variations of this dish, one which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal.

Baking

bakedbaked goodsbake
There are two main variations of this dish, one which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal.

Chicharrón

chicharonchicharronchicharrones
The most common and representative variation of this dish is the "gordita de chicharrón", filled with chicharron (a spiced stew of pork rind) which is widely consumed throughout Mexico. By tradition, gorditas are filled with chicharron, but there are local variations which substitute it by chicken stew, shredded beef, carne al pastor, eggs with chorizo sausage, carnitas or picadillo.

Pork rind

cracklingscracklingpork scratchings
The most common and representative variation of this dish is the "gordita de chicharrón", filled with chicharron (a spiced stew of pork rind) which is widely consumed throughout Mexico.

Nixtamalization

nixtamalizeda special processlime-treated
The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the U.S border.

Wheat flour

flourwheatcake flour
The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the U.S border.

Salsa (sauce)

salsasalsaschile sauce
After cooking, the gordita is allowed to stand to drain excess oil, then a small slit is cut into one side to allow vapor and excessive heat to release, and lime juice and salsa are poured inside, which gives the gordita its characteristic flavor.

Nopal

nopalesnopal cactusLa Nopalera
In some regions of Mexico, the slit is also used to stuff additional ingredients, mostly dressings such as fresh cheese, nopal salad, tomatoes, guacamole, potatoes, beans or rajas (sautéed strips of chile).

Guacamole

In some regions of Mexico, the slit is also used to stuff additional ingredients, mostly dressings such as fresh cheese, nopal salad, tomatoes, guacamole, potatoes, beans or rajas (sautéed strips of chile).

Chicken as food

chickenchicken meatchicken wings
By tradition, gorditas are filled with chicharron, but there are local variations which substitute it by chicken stew, shredded beef, carne al pastor, eggs with chorizo sausage, carnitas or picadillo.