My mother in law use to make these sugar gorditas. My husband likes them so much, but I have no idea how to make them. I know it has flour, sugar and I think baking powder. She puts them on the griddle until they are brown on both sides and serves them hot with milk. Does anyone know what I am talking about? I know his mom and dad were born in Mexico so I figured thats where she learned the recipe.
Gorditas de Azúcar. 3.1/2 cup flour, 1/2 cup sugar, 200gr shortening, 1/4 cup butter, 1 teaspoon baking powder, pinch of salt, 1 egg and enough warm water to make the dough manageable. Don´t expect a dough like the one use to make pies, it should have more liquid otherwise the gorditas would turn stiff. Some señoras omit egg and baking powder.
I think I know what your talking about. I've been trying to find my grandmother's recipe. She past away a year ago. But she made them with maseca, brown sugar, and baking powder and she would boil some cinnamon sticks and when the water cooled, she would add the cinnamon water to the mixture and mix it. Then she would let the dough set for an hour. She would make the gorditas by hand. But she fried them in oil. Not sure of the quantity yet.
There are also a type of sweet gorditas about the size of a sliver dollar, and about 1/4 inch thick - they are a little sandy/crumbly but do not include eggs or cream. There are ladies who sit by the gates to the plaza at the Metropolitan Cathedral in Mexico City selling these treats to people coming and going to mass. Six to a roll, stacked up like lifesavers, and wrapped in waxed paper. I cannot for the life of me think of what they are called ... but when I remember it ... I'll toss it in.
GORDITAS DE NATA (makes 24)
1 kilo (2.2 lbs) white flour
1 Tbsp refined sugar
1/4 tsp baking powder
Grated rind of two limones (or 1 lemon)
1 cup nata (you can buy a liter of raw milk and boil it, taking off the nata [skin] to use in this recipe)
Put the flour, sugar, baking powder, and grated citrus rind on a clean surface (a cookie sheet or a clean table). Mix together well. Add the two eggs and the nata. Knead until it no longer sticks to your hands. If it continues to be sticky, add a bit more flour. Allow the dough to rest at room temperature for 20 minutes.
Make small balls (about 2" in diameter), flour a cutting board or cookie sheet and roll out the balls with a rolling pin until they're about 1/2" thick. Cook them over low heat on a very lightly greased (with butter) griddle until they puff up, turning them once. These gorditas de nata should be light golden brown on both sides when they're done.
Eat while hot, they're best right off the griddle.