We can’t wait to share our take on Gorditas De Nata, a beloved Mexican treat that’s as comforting as it is crave-worthy. Originating from the heart of Mexico these fluffy corn cakes stuffed with creamy nata offer a perfect blend of textures and flavors that transport you straight to a bustling market stall.
Ingredients
We believe that the heart of any great Gorditas De Nata recipe lies in its fresh, high-quality ingredients, which bring out the fluffy texture and creamy richness of this Mexican favorite. Below, we’ve listed the ingredients in the order we’ll use them during preparation, including precise measurements and any necessary prep notes for accuracy and ease.
Dough Ingredients
- Masa harina: 2 cups – This is our foundational ingredient, the finely ground corn flour that gives Gorditas De Nata its authentic, slightly nutty flavor; sift it first for a smoother dough.
- Warm water: 1 cup – Added next to hydrate the masa; ensure it’s warm (around 100°F) to activate the dough without overworking it.
- Baking powder: 1 teaspoon – Incorporated right after water to help the gorditas rise and achieve their signature fluffy interior.
- Salt: ½ teaspoon – Mixed in with the baking powder for balanced seasoning, enhancing the corn’s natural taste.
Filling and Finishing Ingredients
- Nata (Mexican cream): 1 cup – Used as the luscious filling; if unavailable, substitute with crème fraîche, and whip it lightly for a creamier texture.
- Sugar: ¼ cup – Sprinkled in when preparing the filling to add a subtle sweetness that complements the savory dough.
- Butter: 2 tablespoons, melted – Applied last for brushing the gorditas before serving, creating a golden, irresistible sheen and rich flavor.
With these ingredients, we’re set to craft Gorditas De Nata that capture the comforting essence of Mexican street food traditions.
Required Tools and Equipment
Now that we have gathered our fresh ingredients for Gorditas De Nata, let’s equip ourselves with the right tools and equipment to mix, shape, and cook these fluffy corn cakes to perfection. Having the proper items on hand ensures efficient preparation and helps achieve that authentic Mexican street food texture and flavor.
To prepare Gorditas De Nata effectively, we recommend the following essential tools and equipment. We’ve organized them into categories for clarity:
- Mixing and Measuring Tools:
- A large mixing bowl for combining masa harina, water, baking powder, and salt to create a smooth dough.
- Measuring cups and spoons for accurate measurements of ingredients like warm water and salt, ensuring the dough’s perfect consistency.
- Shaping and Cutting Tools:
- A tortilla press or rolling pin to flatten the dough into even discs, which is crucial for achieving the signature fluffy yet sturdy gordita shape.
- A sharp knife for slicing the gorditas open after cooking, allowing for easy filling with creamy nata.
- Cooking and Serving Tools:
- A cast-iron skillet or griddle for cooking the gorditas over medium heat, imparting a golden, crispy exterior while keeping the inside soft and tender.
- A spatula for flipping the gorditas without damaging their delicate structure, ensuring even cooking on both sides.
By using these tools, we can streamline the process and focus on the sensory joys of this Mexican delight, from the warm, aromatic dough to the final creamy filling.
Instructions
We walk you through crafting authentic Gorditas De Nata step by step, building on our essential ingredients and tools for flawless results. Let’s transform those fresh components into a comforting treat that captures the essence of Mexican street food.
Prepare the Ingredients
Before we begin, gather and prep your ingredients to ensure everything is ready for smooth assembly. Start by measuring masa harina (2 cups) into a large mixing bowl, then warm 1 cup of water to about 100°F for the dough’s texture. Next, prepare the filling elements: soften 1 cup of nata (Mexican cream) at room temperature, measure 1/2 cup of sugar, and melt 2 tablespoons of butter. For accuracy, chop any additional items like a pinch of salt or 1 teaspoon of baking powder, keeping them organized to maintain the dough’s fluffy consistency.
Make the Dough
Now we mix the dough to create that signature soft base. In the large mixing bowl, combine the 2 cups of masa harina with 1 teaspoon of baking powder and 1/2 teaspoon of salt, stirring until evenly blended. Gradually add the 1 cup of warm water while mixing with your hands or a spoon, kneading for about 2-3 minutes until the dough forms a smooth, pliable ball that doesn’t stick to your fingers. This step ensures the dough achieves the ideal elasticity for Gorditas De Nata, enhancing their light and airy texture.
Let the Dough Rest
Allowing the dough to rest is key for developing flavor and tenderness. Cover the dough ball with a damp cloth or plastic wrap and set it aside in a warm spot for 15-20 minutes. During this time, the masa harina absorbs moisture fully, resulting in a more cohesive and easier-to-shape mixture that elevates the final product’s fluffy corn cakes.
Shape and Cook the Gorditas
With the dough rested, we’re ready to shape and cook for that golden crisp exterior. Divide the dough into 8 equal portions, rolling each into a ball about 2 inches in diameter. Using a tortilla press or rolling pin, flatten each ball into a 1/4-inch thick disk, then carefully stuff the center with 1-2 tablespoons of the softened nata mixture before sealing the edges to form a pocket. Heat a cast-iron skillet over medium heat with 1 tablespoon of melted butter, and cook each gordita for 3-4 minutes per side until they puff up and turn golden brown, flipping once with a spatula for even cooking. This process locks in the creamy richness and delivers the irresistible taste of traditional Gorditas De Nata.
Make-Ahead Instructions
To simplify our preparation of authentic Gorditas De Nata, we can make key components ahead of time while preserving their fluffy texture and creamy richness. This approach allows us to enjoy these Mexican delights with minimal effort on the day of serving.
Preparing the Dough in Advance
We recommend making the dough up to 24 hours ahead for optimal flavor development. Follow these steps:
- In a large mixing bowl, combine masa harina, warm water, baking powder, and salt as outlined in our ingredients section.
- Knead until a smooth, pliable ball forms, then wrap it tightly in plastic wrap.
- Refrigerate the dough in an airtight container to maintain moisture and prevent drying.
Making the Filling Ahead
The creamy nata filling can be prepared in advance to enhance its rich, velvety consistency. Here’s how we do it:
- Mix nata, sugar, and butter in a separate bowl until well incorporated.
- Transfer the filling to an airtight container and refrigerate for up to 48 hours. This step ensures the flavors meld beautifully without compromising the filling’s smooth texture.
Storage and Reheating Tips
For longer storage, we can freeze components to lock in the fresh taste of our Gorditas De Nata. Use the following guidelines:
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Dough | Wrap in plastic and freeze in a sealed bag | Up to 1 month | Thaw in the refrigerator overnight, then let rest at room temperature for 30 minutes before shaping. |
| Filling | Store in an airtight container and freeze | Up to 1 month | Thaw in the refrigerator for 2-3 hours and stir well before use to restore creaminess. |
| Assembled Gorditas | Place uncooked gorditas on a baking sheet, freeze until solid, then transfer to a freezer bag | Up to 2 weeks | Cook from frozen on a cast-iron skillet over medium heat for 4-5 minutes per side, adding 1-2 minutes to the original cooking time. |
By following these make-ahead strategies, we ensure our Gorditas De Nata retain their golden crisp exterior and comforting essence, making them perfect for busy days or special gatherings.
Conclusion
We’ve loved diving into the world of Gorditas De Nata with you
and hope this recipe brings warmth to your kitchen.
It’s a simple way to capture authentic Mexican flavors right at home.
By trying these treats you’ll create memorable moments
that keep the tradition alive.
Let’s savor every bite and make it our go-to comfort food.
Frequently Asked Questions
What is Gorditas De Nata?
Gorditas De Nata is a beloved Mexican treat featuring fluffy corn cakes filled with creamy nata. Originating from Mexico, it’s known for its comforting texture and flavors, often enjoyed at markets. The combination of a crisp exterior and rich, creamy inside makes it a delightful snack that evokes traditional vibes.
What are the key ingredients for Gorditas De Nata?
The main ingredients include masa harina, warm water, baking powder, and salt for the dough, plus nata, sugar, and butter for the filling. Using fresh, high-quality components ensures a fluffy texture and creamy richness, making the treat authentic and delicious.
What tools are needed to make Gorditas De Nata?
You’ll need a large mixing bowl for dough, measuring cups and spoons for accuracy, a tortilla press or rolling pin for shaping, and a cast-iron skillet or griddle for cooking. A sharp knife and spatula help with slicing and flipping to keep the gorditas intact.
How do you make Gorditas De Nata step by step?
Start by preparing ingredients like masa harina and nata. Mix dough with warm water, baking powder, and salt, then knead until smooth and let it rest. Shape into cakes, fill with nata mixture, and cook on a skillet until golden and crisp. This ensures a perfect balance of fluffiness and creaminess.
Can you make Gorditas De Nata ahead of time?
Yes, prepare the dough up to 24 hours in advance and refrigerate it to maintain moisture. The nata filling can also be made ahead for better consistency. For longer storage, freeze the dough, filling, or assembled gorditas, then reheat to preserve their fluffy texture and rich flavor.
How should you store Gorditas De Nata?
Store dough in the fridge for up to 24 hours or freeze for longer. Keep the filling refrigerated and use within a few days. Assembled gorditas can be frozen and reheated in a skillet or oven to retain their crisp exterior and creamy inside, making them convenient for later.