4 Serves
92 Mins
In a large mixing bowl, combine masa harina with warm water and a pinch of salt to form a smooth, pliable dough. Divide the dough into small balls and flatten them into thick discs.
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EgyptianVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
137 µg / 400 µgCalcium
117 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
195 mg / 1,250 mgPotassium
223 mg / 4,700 mgSodium
867 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Heat a comal or heavy-bottomed skillet over medium heat. Cook the masa discs for about 4-5 minutes per side until they are cooked through and slightly puffed.
Carefully slice the warm gorditas open along one edge to create a pocket. Stuff each pocket generously with your prepared filling ingredients.
Heat a small amount of cooking oil in a frying pan and lightly crisp the stuffed gorditas for 2 minutes per side. Season with salt and pepper to taste before serving hot.
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g7
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Greek