* Note: See the ?Carne Asada Filling For Gorditas? and ?Grilled Fish And White Bean Filling For Gorditas? recipes which are included in this collection. Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the masa into 6 balls. Press each one between 2 sheets of plastic wrap to form 6-inch rounds about 1/8-inch thick. Heat a dry non-stick pan or well seasoned griddle pan over medium heat. Toast the gorditas, turning frequently, for 3 to 4 minutes per side or until speckled and golden on the outside and puffy. Set aside for up to 6 hours before finishing the dish. In a large, heavy saucepan or deepfat fryer, heat 2 inches of vegetable oil to 350 degrees. Deep fry the gorditas, in batches, until golden-brown. When cool enough to handle, split open like pita bread and fill the pockets with either Carne Asada or Grilled Fish And White Bean Fillings. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6192 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Rather than deep-fry them I baked them on a lightly greased griddle. That kept the fat and calories down a bit.
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