Ingredients

The following ingredients have 4 Servings
  • 2 pounds all-purpose flour (approximately 6 2/3 cups)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup lard
  • 1 cup water
  • 1 cup milk

Instruction

  • Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.
  • In a bowl combine all the dry ingredients. Add the lard and combine until you have the consistency of small crumbs.
  • In a small pot combine water and milk and heat until warm, but do not bring to a boil.
  • Add the warm liquid and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if dough is too sticky.
  • Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 5 to 6-inch disks. If dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.
  • As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. Press down gently on it with a rolled up kitchen towel to cook evenly. After cooking the first side, turn gordita over and let it cook on the opposite side.
  • As soon as you can handle the gordita, with a sharp knife, make a pocket around the edge, just big enough to fill.
  • Keep the gorditas warm in a tortilla warmer or under a clean dish towel while you make the rest.
  • Fill gorditas with stuffing of your choice.