Gorditas are a Hispanic snack bread made with cornmeal that can be used to make various dishes, including sandwiches and wraps. The dough is shaped into a round section and cooked on a griddle. Gorditas can be topped with various ingredients or used as a substitute for bread.
Gordites are a thin snack bread of Hispanic origin that is often prepared using cornmeal as the base ingredient. The bread can be used to make several different types of dishes, including show sandwiches, wraps, and thin sections of meat and cheese sandwiches. Here’s some information on how gorditas are made, as well as some tips on how to incorporate gorditas into your meals.
Just like corn tortillas and other masa-based breads, gorditas are made with cornmeal. Masa or cornmeal dough is created by adding water and then shaped into a round section that is about four inches in diameter and no more than half an inch thick. In essence, the gordita will resemble a thick tortilla. The uncooked gorditas are placed on a griddle or pan, allowing sufficient time for the outside to brown before flipping the cakes to brown the other side. If the plan is to split gorditas to use as sandwiches, remove them from the heat before the sides are completely done.
Once the gorditas are cooked, there are several ways to serve them. For a quick snack, gorditas can be topped with cheese, olives, and cooked meats and placed in a toaster oven to allow the cheese to melt. The result is a mini-pizza that can be cut into sections. An alternative to this approach is topping gorditas with scrambled eggs, cheese and bacon to create a tasty quick breakfast.
Bottom line, you can use anything with gorditas. A simple recipe is to spread a thin layer of refried beans on one side of the gordita, then add ground beef and cooked sausage, then black olives and a dash of chunky salsa. Roll the gorditas in a wrapper and cook for a few minutes, adding grated cheese to melt on the outside. Served with a green salad, the wraps are both filling and tasty.
Gorditas are also great ways to make hot and cold sandwiches with just a little of the bread used. Divide a gordita, starting at one edge and working to the opposite edge, to make two thin slices. Spread your favorite sandwich ingredients on one slice, then add the remaining slice. Gorditas are a good option for anyone looking for alternatives to bread made with bleached flour. Gorditas has both taste and texture that will please.
For the pocket sandwiches, cut the gordita into two pieces, then use a knife to open the center section of each. Fill with your favorite sandwich fixings. Gorditas work well as pita toast and help add some extra flavor.
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