Gorditas de Piloncillo
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: Makes 10-12
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)
  • •vegetable oil
  • •sour cream
  • •salsa
  1. 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.
  2. 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.
  3. Cut two circles out of a clean grocery bag.
  4. 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.
  5. 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.
  6. 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.
  7. Serve gorditas with refried beans, sour cream and salsa on top.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2008/02/27/sweet-breakfast-memories-gorditas-de-piloncillo/