A gordita (Spanish for "little fat one") is a dish in Mexican cuisine. It is essentially a thick corn tortilla stuffed with various fillings.
Dough: The dough is typically made from <a href="https://www.wikiwhat.page/kavramlar/masa%20harina">masa harina</a>, a corn flour that has been nixtamalized. This gives the gordita its distinctive flavor and texture.
Preparation: Gorditas can be prepared in a few different ways. They can be deep-fried, pan-fried on a comal, or baked. Deep-fried gorditas are often puffier and crispier, while those cooked on a comal tend to be softer.
Fillings: A wide variety of fillings are used in gorditas. Common examples include:
Toppings: Gorditas are often topped with things like <a href="https://www.wikiwhat.page/kavramlar/salsa">salsa</a>, onions, cilantro, crema, and lettuce.
Regional Variations: Gorditas vary from region to region in Mexico. Some regions are known for specific fillings or preparation methods. For example, in some areas, gorditas are made with wheat flour instead of corn.
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