Gorditas Round Two

Hey there, do you remember my first attempt at Gorditas? The taste was there, but the Gorditas were too thin to puff up properly and create those much needed pockets for filling. So here we go again – same number of Gorditas created from even more dough.

Since I really wanted to master the whole Gordita creation, I thought rather than spend a whole lot of time creating a filling, I’d use a package of Chicken Al Pastor from the freezer. One of these days when I’m feeling very ambitious I’ll try my hand at making Chicken Al Pastor completely from scratch. But then again, if the grocery market keeps selling their pre-made Chicken Al Pastor cheaper than I could ever make it, why bother? How ‘bout this for a reason – real Al Pastor is made with Pork, not chicken. The origins of Al Pastor dates back to the late 1920s or early 30s when Lebanese immigrants in Mexico introduced the concept of grilling marinated meats on a vertical spit. Over time, the Mexicans adapted the method by using pork and adding local spices, chilies and pineapple Al Pastor simply means “Shepherd-style” in Spanish and today is a popular way of preparing street food. I’m not sure why Chicken is the meat of choice in packaged Al Pastor, it just is.

Anyhow, today is supposed to be all about the Gorditas themselves and not whatever we decide to stuff inside. I love the flavor of Gorditas. It’s a beautiful blend of wheat and corn flours that are cooked twice for double the goodness. Nothing compares, not even Navajo Fry Bread. Although, if pressed it would be hard to pick between the two. Enough chattering, let’s get to cooking. The sooner we cook, the sooner we eat. The sooner we eat, the sooner we drink. And when it comes right down to it, the point of any Mexican Supper is an excuse to drink tequila with dinner.

Pollo Al Pastor Gorditas
Gorditas
1-2/3 cup Hot Water, approximately
1-1/2 cups Masa Harina
1-1/2 cups Flour
2-1/4 teaspoons Baking Powder
1-1/2 tablespoons Lard
2 cups Oil for frying

In a 2-cup measuring cup, heat water almost to the point of boiling.

In a large bowl, stir Masa, salt and about a cup of the hot water together until combined.

In a small bowl, whisk flour with baking powder until combined. Gradually stir flour mixture into the Masa mixture. Work in the lard. With clean hands, work dough together, adding a little of the hot water at a time to create a play-dough like mixture, evenly moistened and tacky without being sticky.

Evenly divide dough into six balls. Weight the balls for consistency, about 3 ounces or so for each. Keep the dough balls covered in plastic wrap to prevent them from drying out.

Line a work surface with waxed paper. Sprinkle the paper lightly with water. Working with one ball at a time, flatten the balls on the damp surface, forming a disk about 5-1/2 inches round and about 1/8-inch thick. DO NOT roll out too thin, but not so thick that the middle won’t cook property.

Heat a griddle or comal over medium-heat. Give a quick spray with cooking spray. Cook Gorditas ntil dry to the touch with light golden brown spots, about 2 minutes per side. Place the gorditas in a single layer, uncovered, on a large plate or baking sheet.

Heat oil in a large heavy skillet over medium-high heat. The oil should be hot enough to bubble immediately when the edge of the gordita is dipped into the oil. Fry gorditas, one by one, until puffed up, about 45-seconds per side.

Drain briefly on paper towels, then cut crosswise to create a pocket inside the gordita for the filling. Place fried gorditas on a wire rack and hold in a warm oven until ready to serve.

Al Pastor Filling
1 (16 oz) package Al Pastor Chicken
1 cup Cilantro
1 cup Yellow Onion
1 cup crumbled Mexican Cheese

In a large skillet over medium-high heat, cook chicken until no longer pink, about 15 minutes, stirring frequently.

While the chicken cooks, snip the cilantro and dice the onion. Set aside until ready to use.

Fill gordita pockets with the chicken, cilantro, onion and crumbled cheese. Serve with a side of refried beans and a pitcher of margaritas.

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I believe that I shall see the good things of the Lord in the land of the living.