A gordita in Mexican cuisine is a food which is characterized by a small, thick tortilla made with masa harina (corn flour). The gordita is in contrast to a taco, which uses a thinner tortilla. "Gordita" means "little fat one" in Spanish. The gordita is typically baked on a comal, a small pan similar to a skillet.
The gordita's thick tortilla is typically split and filled with guisos (soups or stews) or casseroles, like chicken, cochinita pibil, nopales, carne al pastor, etc. These are made mostly for lunch and are accompanied by many different types of salsas. The most traditional "gordita" in the central region of Mexico is filled with "chicharrón prensado" (a type of stew made with pork rind and spices) and is called "gordita de chicharrón".
In Durango, Mexico, gorditas are commonly made from wheat flour (harina de trigo) tortillas and look more like small pita breads. The dough (masa) is identical to that of the flour tortilla. It is cooked on a griddle (comal) with a hot piece of metal placed on top that resembles a clothes iron. The gordita fills up with steam and a small slit is cut into one side where it can be filled with guisados.
UNITED NATURAL FOODS ANNOUNCES UPDATED INFORMATION FOR RECALL RELATED TO GENTES FOODS GORDITA BLACK BEAN TORTILLAS DUE TO POSSIBLE HEALTH RISK
Nov 19, 2011; BATTLE CREEK, Miss., Nov. 17 -- The U. S. Department of Health & Human Services' Food & Drug Administration issued the following...
UNITED NATURAL FOODS, INC. ANNOUNCES UPDATED INFORMATION FOR RECALL RELATED TO GENTES FOODS GORDITA BLACK BEAN TORTILLAS DUE TO POSSIBLE HEALTH RISK.
Nov 17, 2011; WASHINGTON -- The following information was released by the U.S. Food and Drug Administration (FDA): United Natural Foods, Inc....