|Place of origin:|
|Corn tortillas, guisados (meat stew), salsa|
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A gordita (Spanish pronunciation: [ɡorˈðita]) in Mexican cuisine is a small cake made with masa harina (nixtamalized corn flour) and stuffed with cheese, meat or other fillings. It is similar to a pasty and to the Colombian/Venezuelan arepa. Gordita means "little fat one" in Spanish. A gordita is typically fried in a deep wok-shaped comal or baked on a regular comal.
A gordita is typically prepared as a thick tortilla. The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the U.S border. An old variant of corn gorditas uses masa quebrada (broken dough) where the corn meal is coarsely ground, leaving bits of broken grain. Gorditas de migas is a version in which fried pork is mixed with the dough.
After cooking, the gordita is allowed to stand to drain excess grease. Then a slit is cut into one side and the gordita is stuffed with additional ingredients. These are usually guisados (meat stew) and salsa. Variations of the gordita include fillings of pork or chicken stew, shredded beef, chicharron, nopalitos, carne al pastor, beans, cheese, rajas (sautéed strips of chile), potatoes, eggs with chorizo sausage or picadillo. Gorditas are often eaten as a midday meal and accompanied by several types of salsas.
A classic gordita filling throughout Mexico is chicharrón con chile (a spiced stew of pork rind).
In central Mexico, gorditas are commonly small, about the size of a child's fist. In northern Mexico they tend to be larger and flatter.
In most cases gorditas are shallow fried with vegetable oil in a deep comal, but they can also be deep fried, making the outside more crisp.
In Durango and others states of Northern Mexico, gorditas are commonly made from wheat flour and look like small pita breads. The dough (masa) is identical to that of a wheat flour tortilla. It is cooked on a comal with a hot piece of metal placed on top that resembles a clothes iron. The gordita fills with steam, and a small slit is cut into one side where it can be filled with guisados.
- The Salvadoran dish pupusa is similar to a gordita, except completely sealed and typically served with curtido, a lightly pickled cabbage relish.
- In Venezuela and Colombia an arepa (a type of corn bread) is often served stuffed with various ingredients.
In eastern and central Mexico a "gordita de nata" (cream gordita) is prepared. It is a sweet cake made with milk cream, cinnamon, sugar and white wheat flour.