Recipe of Gorditas de migajas

In Mexico one of the most requested snacks are the gorditas, which exist in a great variety. In addition to being easy to find as a snack in the markets, they are super easy to prepare. At this article, we bring you a rich and simple recipe for Mexican gorditas, a crumb gorditas or also known as crumbs, tierritas or clalitos; a delicious Mexican recipe for garnachas, not highly recommended for the diet due to its excess fat but highly allowed for special occasions such as these national holidays in which the chubby crumbs cannot be missed.

Ingredients to make Gorditas de migajas:

For the fat ones:

• 300 grams of crumbs
• 1 kilogram of dough for tortillas
• ½ cup of oil

To accompany:

• 1 piece of lettuce
• 200 grams of grated cheese
• 250 grams of sour cream
• 1 cup of Salsa to taste

How to make Gorditas de migajas:

In the following image you can see the ingredients that we will need to prepare our chubby crumbs. To start the Mexican gorditas, we are going to place the sliced ​​lettuce in a container with enough water to completely cover the lettuce and disinfect it, leave it in the water for approximately 5 minutes, after this time we drain all the water from the lettuce, drain and reserve. Meanwhile we take our dough for gorditas and add a little water to soften it and make it more malleable.

Once our dough for gorditas is ready, we take a medium piece, perhaps half the size of our palm, and form a ball. We make a hole in this ball in the middle part and we fill this hole with the crumbs we have, just a little. Then we close the hole filled with crumbs and with the help of our palms we crush the ball forming a type of thick tortilla, in this way we are forming the chubby crumbs. You should see something similar to the image below.

Once our gordita de crumbs is formed, we place it in a pan with very hot oil so that it is fried very well and the dough of the Mexican gordita is cooked, which, since it is thick, will take between 8 and 10 minutes to be well cooked. We change it face for cooking every couple of minutes.

Once the gorditas de migas are perfectly cooked, remove them from the oil and place them on absorbent paper to remove any excess oil they may have. Once drained, we take the Mexican gorditas and open them in half, as we can see in the following image. And we fill with a little sour cream, lettuce, cheese and the sauce of our choice. We serve the gorditas de migajas piping hot and accompanied by a bubbly beer. Bon Appetite!