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名字Gorditas在墨西哥以可爱的方式使用，以描述许多小而脂肪（指厚度）食物。每个人都喜欢Gorditas，并且有许多不同的种类。我在Nuevo Leon尝试了这些，并喜欢它们，因为它们被炸了，这使它们（或我）双重戈迪塔。我也喜欢它们，因为咸奶酪和piloncillo（未精制的糖），使它们与热可可。

此食谱摘自My Sweet Mexico。阅读我们的审查。

亚搏手机版官方

2盎司切碎piloncillo
3盎司QuesoAñejo或意大利乳清干酪萨拉塔
1茶匙新鲜地面卡内拉（肉桂）
1磅新鲜MASA，或1-2/3杯Masa Harina与1杯热水混合
猪油或植物油，用于油炸（约2杯）

准备

结合piloncillo、奶酪和婆婆bowl and knead in the masa until uniformly distributed. Add a bit of water if it feels too dry or a little masa harina if it’s too sticky. Shape the dough into 12 even balls.
将足够的猪油放入重锅中，至少达到3英寸的深度，并加热至约365°F。(You can check the temperature by dipping a wooden spoon in the fat; once it steadily bubbles, it’s ready.) While this heats, flatten the masa rounds between your hands (you can dampen your hands very lightly so they don’t stick or press down on top with a piece of plastic wrap) to about 1/8 inch thick. Slide them into the hot fat and bathe them with a spoon so they are covered with fat at all times, and turn often, frying until they are golden on all sides and make sure not to overcrowd the pan. Drain on paper bags or towels and enjoy warm. (You can keep them in a warming oven for 15 minutes.)