The only gorditas I have heard of, were the ones from Taco Bell. It wasn’t until recently I learned about Sweet Gorditas. The Spanish word “gordita” actually means “fatty” referring to the thickness of these sweet cakes. I love how dense these little cakes get after they are cooked and how they are not overly sweet even if they are called sugar gorditas at times. Some might like to slather them with butter or jam but I prefer them plain. Whether you eat them warm from the skillet or after they cool, these Mexican treats are great for breakfast or a snack anytime of the day.
- 2½ cups all-purpose flour
- ½ cup vegetable shortening
- ½ cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup milk
- 1 egg, lightly beaten
- In a bowl, mix together dry ingredients.
- Add the shortening, working it in with your hands.
- Gradually add in the milk and egg until dough forms.
- Make 12 balls.
- Heat griddle/pan to medium heat.
- Place dough ball between plastic wrap and flatten to about 3 inches.
- Cook on a dry, hot griddle/pan for about 2 minutes each side until brown.
- Serve warm or room temperature.