Monday, September 30, 2013

Homemade Gorditas

Yum! This was such a fun twist on taco night. The gordita wraps are soft and pliable with a great texture. I saw this idea over at Cinnamon Spice and Everything Nice and knew we would have to try them. Enjoy!

3 + 1/4 cups all-purpose flour
1 + 1/4 cups boiling water*
1 + 1/4 tsp. salt
1 tsp. instant yeast
2 Tbsp. vegetable oil
taco fillings-
ground beef
shredded lettuce
shredded cheese
hot sauce
sliced olives

In a mixing bowl combine 2 cups of the all-purpose flour with the boiling water. Mix until smooth. Cover bowl with plastic wrap and let sit for 30 minutes. In a separate bowl mix together the remaining 1 1/4 cups flour, salt, and yeast. Also add the vegetable oil. Mix this together with flour/water mixture. Knead by hand for 2-3 minutes on a lightly oiled surface. You want your dough to be a little bit sticky. Spray a mixing bowl with non-stick spray, add the dough, cover with plastic wrap and let rise for 1 hour in a warm place. Once risen divide dough into 8 equal sized portions. Cover them and let rest for 30 minutes. After resting, roll each dough piece out into a 7"-8" circle. Heat a skillet or griddle over medium Heat. Once hot add the dough to the dry skillet and cook a few minutes per side or until they are speckled with golden brown spots. If they are sticking, lightly grease the pan, but I had no problems with sticking. Keep the gorditas warm on a baking sheet, covered with tin foil in a really low oven (I had mine set at 170 degrees F). Once your gorditas are cooked, fill with ground beef and your favorite taco toppings and enjoy!

*I had to add some extra water to my dough in order to incorporate the second helping of flour. I added an extra 1/3 cup.

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