Gorditas
A cookbook recipe exclusively for All-Access members from The Savory Baker
A cookbook recipe exclusively for All-Access members from The Savory Baker
WHY THIS RECIPE WORKS
To make tender, Las Cruces–style gordita shells (gordita means “little fat one” in Spanish), we started with corn flour (masa harina), which forms a dough with less structure than dough made with wheat flour. To avoid dry and crumbly or wet...