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Gorditas Recipe | Traditional Gorditas Con Maiz
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Aug 23, 2023
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Cowboy Apron https://www.kentrollins.com/shop-1 Red enamel bowl https://amzn.to/2KIVOCF Mesquite wood spatula https://www.kentrollins.com/shop-1 Propane camp stove https://amzn.to/2MG9vo9 12 inch Field Co. cast iron skillet https://bit.ly/2yoUoYh Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/authentic-gorditos/ ======================
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0:00
You may think you know what a gordito is, but I'm talking about do you know what authentic is with a good cornmeal masa and the onions and all the flavor that's blended so well with a potato
0:09
Come on, because I ain't waiting and I ain't going up to the drive-up window. hey thank y'all for stopping by the backyard on a glorious day it is but i'm just going to warn you
0:29
we could get out of pocket here at any minute if the wind blows some of our stuff down out here
0:33
so just bear with us we have got it macgyverized today but what are we talking about gorditos yep
0:39
You heard me now some of y'all the only gordito y'all might have ever seen might have come from the Taco Bell
0:47
Y'all know how I like to go to a drive up window and get me something and see what we can do with it
0:51
But folks I've never seen a gordito from Taco Bell So let's just take a quick picket one and see what it sort of looks like now
1:00
I'm not gonna give you the whole tour just yet, but that is it right there
1:04
It's like a taco wrapped in a... Yeah, it's a soft flour tortilla, but maybe a little thicker
1:10
Now, what we're talking about is the original gordito. I mean, them things is good and mm-mm
1:16
Speaking of gorditos, which means little chubby one or little fat one
1:20
I have one right here with me today. The little gordito dog named the Big
1:25
And there's a mage, he and a gordito. And we have a new member that has joined us this week, and she is sure gordito
1:31
That there is Sadie. We rescued her and she is fixing to make Shannon grandmother of about six or eight pups at any time
1:37
So let's talk about gorditos and what they were used for. They were so easy, sort of like a Mexican hot pocket that you could make and stuff with something and you could just eat it on the go
1:48
I mean, and these things are so delicious and have so much of the true authentic flavor
1:53
So let's get after it. Well, I need you to take a little stock pot and we're going to put three fourths a cup of water in there
2:01
And to that we're going to add about three-fourths cup of chicken broth
2:06
Just mix it all in there together and we just want it warm. And while that's warming, we're going to start with about two to two and a half cups of what
2:18
Masa. We're going to start with two and see if we have to add any of that to it
2:22
We're going to add us some salt, which is exactly that much
2:26
And I know in this mixture that it already has maybe a little bacon powder in there
2:31
But you know me, the cowboy is going to add a little more baking powder because he wants to see it pop just a little more
2:38
So about yonder much. And I want you to mix that with your hand just to get everything incorporated well
2:45
Let me get that all back in the middle because we're just going to use our hands with this and just add a little at a time
2:52
I would say about so. And just take your hands and go to mixing it in there
2:58
Get some more. Get her raked around there go to mashing on it just a little we want to get it into where it's pretty soft
3:06
Yet got some moisture in there to it and a little bit pliable
3:10
Now you can see that's not sticking to the edge of the bowl and it's but look it's got cracks in it
3:17
So it's a little bit dry it is I'm just trying to pick all this loose stuff up and then we're going to pat it back out here
3:24
And we're going to add some more That's what I'm after Soft pliable dough still got a little moisture because we can dry this out if we need it
3:34
But folks never start out with the two and a half cups or two and a fourth
3:38
Now to that I just want you to mash down just a tad Make you a little whale right there in the middle because that's going to come in handy here at the wall and
3:48
Due to the magic of we need plastic wrap and this is all we got today is a plastic bag because the cowboy ain't got no plastic wrap so
3:56
So you heard of recycling and using what you got Hey I liking it I want you to mash that down and if you have to if you got plastic wrap you can cover don do it Mash it down to where it
4:09
seals that dough and tuck it under because we want to keep all that moisture in there. We don't want
4:16
it to sweat and rise to the top and evaporate. So guess what, Shen? Time to set it in a warm
4:24
spot for about 45 minutes and we can take a nap. I lied to y'all, you can't take a nap. We got stuff
4:32
to do because we have to make more of what goes in the dough and more of what's going to be stuffed
4:38
in there. Now, I need you to get you two medium-sized potatoes and you can skin them now or skin them
4:44
later, but just put enough hot water to cover them, set them over on a burner some sort and get them
4:50
cook till they are fork tender and then just pull them out of there let them cool now i need you to
4:55
go ahead and take about four jalapenos stemmed and seeded and sliced and diced just like this
5:02
and we're going to chop an onion here in a minute and i need you to cook about six pieces of bacon
5:08
because we making our gorditos breakfast style and you didn't go to no drive up window you don't
5:13
we done got the potato boiled up we did it's right here in this bowl see it it is a tater
5:18
Now see how that skin just begins to roll off there so easy, but make sure folks that you have let this cool
5:25
Before you handle it very much or it'll burn the hair off of you
5:29
I promise and then we just going to sort of crumble with a fork or with your hand
5:33
I don't want it mashed. I want it a little bit chunky
5:37
So just get it to about right there and then let's just sort of quit because we're gonna do some more goodness to it
5:45
Well, there is one white onion that is chopped. And he need to go in there first because it's going to take him longer to get softer
5:54
In that bacon grease, ain't that a lovely sound right there? And while y'all was thinking I wasn't doing nothing while I was chopping this onion
6:02
I also chopped me up two garlic cloves that are going to come into play here in a little bit
6:07
Them onions is about tender they are. So remember them diced up jalapenos we had
6:12
Let's just go ahead and dump them on in there because I need them to get tender just like them onions
6:18
The jalapenos and the onions are done They are this comes a time when you should add them to minced garlic cloves
6:25
We want to put them right in there at the last we have turned our heat down to low
6:30
We're gonna let that garlic cook just for a second And then folks
6:37
This is when the magic starts to happen here comes the potato
6:42
And you can see he ain't got no seasoning on him at all, so we're gonna use the mesquite because it's got a little ancho chili
6:50
But no, it is not hot and spicy. It is a blend of smoke and flavors that will hit your taste buds and make it go
6:56
I like to put a little cumin with mine as well. A little bit of cumin goes a long way
7:02
We ain't through yet. Remember that bacon that you thought was gonna leave out? No, we are not
7:07
And we just want to stir this around to incorporate all the flavors of everything in there
7:12
And looky there. See that there? That's what I'm talking about. That little whale in there
7:17
You can use lard or you can use oil. Me, I like to use about two tablespoons of butter
7:24
Here we go. Just go to folding that over and get that butter all mashed back in there
7:30
And you can see that that stuff is still just as wet and moist as it's supposed to be
7:37
That butter get in there and things are going to be good. Get it here and roll it into any shape you want
7:43
Get you enough that is about the size of a medium-sized large golf ball
7:47
a little bit smaller than a baseball. And I just want you to roll it around in your hands
7:52
Coming next, I watched this lady make these out there at Silver City because I was looking over behind that bar in that little old tin shed
7:58
and she be rolling this dough and just rolling and rolling Then I see her quit and she take her thumb and she mash it right there in the middle And then she begin to make a bowl We are going to take about that much of that
8:13
just pinch her together just like that right there, and just go rolling it back together to where that is going to be in the dough itself
8:20
You can see, and I want you to make you one more little bowl out of there
8:25
You got them back to that, queso fresco. You can use Monterey Jack any kind of cheese you want to go here. We go again
8:32
Yep, looky there. We have got them all rolled up to where they're supposed to be got all that flavor and incorporated well
8:39
And you're thinking to yourself. We didn't use all that stuff Hey, we got to have that stuff to make the stuff that goes inside the stuff. So hey, it's gonna be good
8:47
Yeah, I need you to get you some wax paper and right now the wind ain't blowing but
8:55
Put one right there, and I want you just to give it a little mash with your hand
9:01
Just keep mashing there till we can sort of get about a half inch thick. Make sure that you mash them edges as you go back around
9:10
And lookie there, we're going to set him right there till we can get another one made right quick
9:14
Got our field skillet over here, the jumbo size, because we're going to cook these six to seven minutes on each side, or five to seven
9:23
That way we know that they're not going to burn, but they're going to get fully cooked in the middle
9:53
Ooh, doggies, as my friend Jed Clampett might say, ain't them a pretty sight
10:21
Now, I'm gonna hold this one while I tell you about what just happened, and you see me
10:25
slice through there. Don't go plumb through. We just want it to open up like a pocket, and then we're gonna put some of that potatoes
10:33
jalapeno stuffing back in there, and ooh, crumble some of that cheese on there, some
10:38
of that table crema, and then top it off with our special hot sauce
10:42
But hang on folks, that special hot sauce will be coming to you soon. I'm just giving you a little hint
10:47
And the crispiness here, the cheese is melted. You think we should compare these before we even go any further, Shannon
10:54
Sure, because I didn't even know what a tortilla was. Okay. I'm confused
11:00
Me too. Me too. Now, they got cheese and onion, and they got a corn tortilla inside a flour tortilla with some more onion, a little bit of meat down there
11:14
It's a taco. It's more like a double taco. Double, double, double taco deal
11:19
I don't really understand, so let's... I don't... I know which one I'm eating
11:25
There's no comparison, really. Woo! Hmm. Hmm. Hmm. Hang on, B
11:36
But I don't have to... Woo
11:46
Load the wagon, get the firewood. That stuff right there is good to go
11:51
Brings back a lot of memories from, whoa, whoa, we like to forgot something
11:55
Now folks, I done picked them out, some taters that ain't got nothing on them. Come here, Sadie
12:01
Come on, come on. There Mage there yours Oh come on Sadie she is our new little woman here She gonna have us some grandpuppies And look who showed up right at the last just in time for food
12:17
It is the Duker. Remember me telling you we made these a breakfast version, but folks, I could eat that any time
12:23
of day. Now, you could do this with ground pork, ground beef, chorizo, some stew meat, steak, whatever
12:28
you want to fill them with. You can't go wrong here. look it's a two at a time deal maybe even put one in your pocket and tote three this is what's
12:37
happening but i got a special email this last week and i think we should share this with y'all so bear
12:44
with me just a minute because i'm going to have to find some spectacles now y'all remember at the
12:49
end of every video i'll always be telling you y'all are family to us and you are but folks i want to
12:55
share with all of my family out there something that i think we need to do i got this letter just
13:01
the other day in the mail. It says, I'm writing you on behalf of my granddaughter, Ruthie Gregory
13:06
Ruthie has a bone marrow disease, and it gives a name, folks, that I can't even pronounce
13:12
Very rare in children. Basically, she is to get a bone marrow plant, and hopefully
13:17
in the near future. And if it takes it, she may live six or ten more years
13:22
with today's technology there is no known cure but we hopeful but we are hopeful and mama says
13:33
god is still in the miracle business and that he is we're hoping you could wear her shirt in one of
13:39
your episodes and ask your viewers for prayers for ruthie maybe just hanging on the hanger in
13:44
the background whatever you could do would be muchly appreciated now folks this is what life
13:51
is about to me and that is helping those that need it. So I would ask you all, when you get down
13:59
on them knees tonight, folks, be sure that you pray for Ruthie and you ask her for a miracle
14:04
You say, God, I need a miracle for this child. Children should not be sick. So folks, remember
14:11
her in your prayers. I thank you so much, sir, for sending that letter to me. And it has brought
14:17
some tears to me and Shannon. So remember, this is what family does. Ruthie, we love you, sugar
14:24
We're going to lift you up in prayer, and we've got 1,600,000 folks that are going to pray right
14:29
with us. So God bless you, sugar. As always, I think I ought to tell you, the recipe and anything
14:36
that we used in this video will be listed down there below where you can find it. But
14:40
today, I tip my hat not only to our servicemen and women and all them veterans that are keeping
14:46
in this country safe and no glory flying over our camp. But Lord, I tip my hat to sweet little Ruthie
14:52
and her family and her parents, Lord. And now I just ask you to just take care of them
14:57
I just hope that you'll bless them in the days ahead, keep them safe. Thank y'all for stopping by camp today
15:03
These are so easy and so tasty and I'll see you down the Gordito Trail
15:16
Mm-hmm. Yep. People be saying, don't you ever feed Shannon? You always feed the dogs
15:26
This is, I didn't know what a gordito is, but I did not think this is what it was
15:30
So what do you think? It's good. It's really like. Good? That's it
15:36
Potatoey, but like, those classic Mexican flavors with the masa. Are you going to give us a happy dance
15:45
Huh
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