|3 1/2 cups
||Golden Masa Harina Corn Flour
|2 1/4 cups
||White Flour (Unbleached)
||Heat griddle or comal to medium to medium-low heat. Mix masa harina and water. Add shortening, salt, flour and baking powder, kneading until blended and masa forms a ball, cleaning sides of bowl. Wet hands, shape into 1-1/2 to 2 balls. Cover to prevent drying.
||With moistened hands, pat and flatten into 1/4 thick patty, forming a 3-4 circle. Place gordita on hot griddle or comal. Cook each side 6 to 8 minutes or until lightly browned.
Fry each gordita in hot oil (375) until lightly browned. Remove; drain. Slice gordita halfway through, forming pocket. Fill with lettuce, cheese, tomato, onion, sour cream and your favorite meat (if desired).
Double Active Baking Powder|
Double Active Baking Powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.
Gluten Free Masa Harina Corn Flour
Masa Harina Flour is used to make authentic Mexican tortillas. It is made from corn soaked in lime then dried before grinding.
Organic White Flour (Unbleached)
Organic all natural unbleached white flour is milled from a blend of organic hard red spring wheat classes. This flour is perfect for baking.
Fine grain sea salt is obtained by the evaporation of seawater. It is the perfect substitute for plain table salt. Packed with minerals, this fine grain sea salt is known for its better taste and texture than table salt.