Preparation: Note: The preparation for these gorditas is very similar than the preparation for tortillas. You can read more about it here. Note 2: Melting piloncillo. There are 2 different ways you can do this. Leave piloncillo in a container with ¼ cup of water overnight. Or in a small pot melt piloncillo with ¼ cup of water over low heat. If you use this second method, let it cool before using.
•2 cups corn flour or masa harina
•1 ½ cups water
•1 4oz (150 gr) block of piloncillo
•2 cups refried beans (remember Jerry’s recipe)
Mix water and flour in a large bowl and mix with your hands until you get a firm dough that doesn’t break when you make balls with it.
Add the melted piloncillo and mix well until the dough takes a golden color. You may have to add more flour because the liquid sugar may make the dough too moist.
Cut two circles out of a clean grocery bag.
Put a ball of dough between the 2 circles of plastic and press it with a tortilla presser. Or press it with a heavy skillet to make thin tortilla-like shells.
Fry the gorditas in vegetable oil in a large heavy skillet. Oil should be very hot before frying the first gordita. Fry each side of the gordita for about 1 minute. Frying times will depend on the thickness of the gorditas, these are thin gorditas so it doesn’t take very long to cook them.
In a different skillet or pot warm up refried beans. I use about ¼ cup of water or milk to reduce thickness so it is easier to work with them. I also add some milk to the sour cream for the same reason.
Serve gorditas with refried beans, sour cream and salsa on top.
Recipe by Ben's blog at http://whatscookingmexico.com/2008/02/27/sweet-breakfast-memories-gorditas-de-piloncillo/