Gorditas de nata, popular Mexican recipe

If there is a sweet recipe particularly representative of Mexican gastronomy, it is that of the gorditas de nata.

The image of the ladies who sell the gorditas de nata on the street is worthy of a Mexican postcard . Always, the vision is the same: a comal, the ladies in colorful clothes, and the golden gorditas of cream (and very perfumed) ready to start in packages with colored paper. There is no market or tianguis where this does not happen, nor typical town center where this is not seen and smelled.

Well, today we are going to learn how to make the recipe for those same gorditas de nata at home.

Recipe of cream gorditas

It is a sweet recipe, with flour, cream, egg and sugar. Put aside the diet and enjoy this delight without remorse 🙂

5 of 1 vote

Traditional Mexican cream chutneys

Cooking recipe, step by step, to prepare a traditional cream gorditas like those that sell in almost all the tianguis and Mexican fairs.We will reserve the mixture momentarily.

Next, we will make a mixture with the sugar and the egg .

When they are well integrated, we will add the cream of milk, the essence of vanilla and the flour.

Also add a pinch of salt to the preparation.

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Integrate all the ingredients well until you obtain a homogeneous mixture. Then incorporate the milk that we had previously reserved. Do it little by little so that it goes well mixing and not to splash with the liquid out of the container that you are using.

Mix until a uniform paste is obtained. If necessary, continue to beat until the paste is smooth.

Once that the dough is ready, there are two "schools" to prepare the gorditas. One prefers to spread the dough until a relatively thin film is obtained, and then cut it in the form of gorditas, with a cookie cutter. Another prefers to make balls with the dough, and then flatten them to obtain the gorditas. I prefer the last method.

Cook the gorditas on a hot griddle or griddle ( At low heat!), Lightly greased. You can also use a large skillet, if you do not have the other two options.

When the gorditas are browned on one side, turn them over so that they cook on the other side. Help yourself with a wooden spatula.

Once golden, your gorditas will be ready to eat. I recommend consuming them immediately, because nothing richer than a chubby hot cream

Tips for preparing gorditas de nata h3>
Choose a cream of milk as compact as possible to give good consistency to the paste to make the gorditas.

Although the cream of milk or cream is the characteristic ingredient of these gorditas, there are those who prefer to prepare them with butter. If that is your case, try to get butter without salt, and leave it out of the refrigerator in advance, so that it is soft when mixed. Use the same measure as for milk cream.

The use of butter works particularly if you want to remove the egg from the recipe, because it will give a better consistency to the dough (yes, this is the tip for those who were looking for a recipe of cream gorditas without eggs).

If you are very sweet, you can add a little more sugar to the mass of the gorditas (I do J)./li>
If you do not trust your eyes to calculate the cooking time on each side of the gorditas, estimate then about three minutes, and then turn them over, and calculate the same. Keep in mind that this is an approximate time, and not a law, because not all comales or irons are heated in the same way. You will see how with the cooking, the gorditas will inflate a little.

If you are not Mexican and you do not know what a comal is, I'll explain it to you. It is an iron that was used before the arrival of the Spaniards, for the local cuisine. In fact, the word comes from "comalli", which means the same, but in Nahuatl. Of course, now most of the "comales" are much more modern.

Also try our tres leches cake recipe.

Gorditas de nata, popular Mexican recipe

Traditional Mexican cream chutneys

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