Gorditas de nata, popular Mexican recipe
If there is a sweet recipe particularly representative of Mexican gastronomy, it is that of the gorditas de nata.
The image of the ladies who sell the gorditas de nata on the street is worthy of a Mexican postcard . Always, the vision is the same: a comal, the ladies in colorful clothes, and the golden gorditas of cream (and very perfumed) ready to start in packages with colored paper. There is no market or tianguis where this does not happen, nor typical town center where this is not seen and smelled.
Well, today we are going to learn how to make the recipe for those same gorditas de nata at home.
Recipe of cream gorditas
It is a sweet recipe, with flour, cream, egg and sugar. Put aside the diet and enjoy this delight without remorse 🙂
Traditional Mexican cream chutneys
Tips for preparing gorditas de nata h3>
- Choose a cream of milk as compact as possible to give good consistency to the paste to make the gorditas.
- Although the cream of milk or cream is the characteristic ingredient of these gorditas, there are those who prefer to prepare them with butter. If that is your case, try to get butter without salt, and leave it out of the refrigerator in advance, so that it is soft when mixed. Use the same measure as for milk cream.
- The use of butter works particularly if you want to remove the egg from the recipe, because it will give a better consistency to the dough (yes, this is the tip for those who were looking for a recipe of cream gorditas without eggs).
- If you are very sweet, you can add a little more sugar to the mass of the gorditas (I do J)./li>
- If you do not trust your eyes to calculate the cooking time on each side of the gorditas, estimate then about three minutes, and then turn them over, and calculate the same. Keep in mind that this is an approximate time, and not a law, because not all comales or irons are heated in the same way. You will see how with the cooking, the gorditas will inflate a little.
If you are not Mexican and you do not know what a comal is, I'll explain it to you. It is an iron that was used before the arrival of the Spaniards, for the local cuisine. In fact, the word comes from "comalli", which means the same, but in Nahuatl. Of course, now most of the "comales" are much more modern.
Also try our tres leches cake recipe.