Gorditas Infladas (Fried Puffed Tortillas)
Prep Time:
Cook Time:
Servings:
Ingredients
  • one quarter of a large ripe plantain, peeled and cut into 1/4-inch slices
  • 1/4 cup milk
  • 1 pound masa, fresh or reconstituted by mixing 2 cups masa harina with about 1 1/8 cups of water
  • 1/4 cup (or as necessary) all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • vegetable oil for frying
Directions
  1. Purée the plantain in a blender with the milk. In a medium-sized mixing bowl, combine the mixture with the masa, 1/4 cup of the flour, and 1/2 teaspoon of the salt. With your hands, mix the ingredients into a dough; work in more flour, 1/2 tablespoon at a time, just until it has a smooth, somewhat pliable but firm consistency. Taste for salt and work in a little more if desired. Shape the dough into about 12 ping-pong-sized balls and keep them covered with a damp cloth as you work.
  2. Press out each ball of dough into a 5-inch round; place them on baking sheets lined with parchment or waxed paper.
  3. Pour oil into a deep-fryer or deep heavy skillet to a depth of about 1-1 1/2 inches. Heat to 375 degrees F, or until a morsel of dough sizzles on contract. Have ready a large cooking spoon and a slotted spatula or skimmer. Slip the gorditas into the oil, one at a time. They will sink to the bottom at first, then come to the top. As the gordita rises to the surface, start flicking spoonfuls of the oil over it to make it puff evenly. Fry without turning for about 20-25 seconds; it should be darker than lightly golden. Turn and fry for about 10-15 seconds more. At once lift out with the skimmer, letting as much oil as possible drain back into the pan. Set on a baking sheet lined with paper towels. Watch the temperature carefully as you work and adjust the heat as necessary to maintain the oil at 375 degrees F.
  4. It’s impossible to predict just how long it will take a gordita inflada to deflate. But they will be at their most tender, and most irresistible if eaten hot, hot, hot, as they come out of the pan.