The Gorditas de Nata
The main ingredient in this dessert is the “Mexican Nata” not to be confused with the nata from Spain, which is simply how they call heavy cream, more specifically whipping cream. In Mexico, Nata is from the thick layer that forms above raw milk, and it is with this mexican nata that these gorditas are made; we could of course substitute the nata with ricotta cheese or cream cheese but with different results.
Nata isn’t particularily cheap in Mexico, as the amount of milk needed to make it can be quite phenomenal. Recipe makes about 30 to 35 gorditas of normal size; making these will give a nice bakery scent in the house....
Recipe for the Gorditas de Nata
Ingredients:
* 1 and 2/3 cups [400 ml.] of Mexican Nata
* 4 eggs
* 1 and 1/2 cups sugar
* 2 tablespoons vanilla
* 7 cups of white all purpose flour
* 1 tablespoon of baking powder
* 1 tablespoon sodium bicabonate
* 1 teaspoon salt
* 3 tablespoons sour cream
Making these cakes:
1) Mix the nata first, breaking it up; this can be done with a hand mixer, or it can be done whisking by hand very fast with a whisk.
2) Add the whole eggs and mix until it is smooth then add the sugar ... and beat some more; now mix in the vanilla.
3) Add in the sodium bicarbonate and mix. Now is the time to add the flour, and mix in the seven cups of flour with a spoon.
4) At this point, add the three tablespoons of sour cream, especially if your dough is too dry and cannot absorb the flour. Add more flour, if your dough feels too damp; if the dough feels dry, add another tablespoon of cream or milk.
5) The dough should be soft; after making the dough, we leave at least half an hour in the refrigerator well covered so it does not dry out; you can leave it longer for better results.
6) At this point we form the gorditas, roll with a rolling pin and cut with a round mold, a cup or a saucer; remember that gorditas, by definition should be thick…
7) Put a comal (or metal skittle) on the stove and heat it up over low heat setting. This is important because this will help make our gorditas fluffy and thick. Because they are thick, we have to make sure they are well-cooked and the middle doesn’t stay raw; so they are cooked rather slowly.
8) We will put them on the hot comal to cook, flip them once when still half cooked, and cook the other side for the first time. We will flip them 4 times.
And when they are the same color on both sides, remove and let them cool down.
And here they are, gorditas de nata as you see them in mexican special events; at those events they are sold stuffed with caramel chocolate, or butter. We slice them in halves while still hot and fill them. Some like these filled and others like them garnished; both are ok by mexican tradition!.
* 1 and 2/3 cups [400 ml.] of Mexican Nata
* 4 eggs
* 1 and 1/2 cups sugar
* 2 tablespoons vanilla
* 7 cups of white all purpose flour
* 1 tablespoon of baking powder
* 1 tablespoon sodium bicabonate
* 1 teaspoon salt
* 3 tablespoons sour cream
Making these cakes:
1) Mix the nata first, breaking it up; this can be done with a hand mixer, or it can be done whisking by hand very fast with a whisk.
2) Add the whole eggs and mix until it is smooth then add the sugar ... and beat some more; now mix in the vanilla.
3) Add in the sodium bicarbonate and mix. Now is the time to add the flour, and mix in the seven cups of flour with a spoon.
4) At this point, add the three tablespoons of sour cream, especially if your dough is too dry and cannot absorb the flour. Add more flour, if your dough feels too damp; if the dough feels dry, add another tablespoon of cream or milk.
5) The dough should be soft; after making the dough, we leave at least half an hour in the refrigerator well covered so it does not dry out; you can leave it longer for better results.
6) At this point we form the gorditas, roll with a rolling pin and cut with a round mold, a cup or a saucer; remember that gorditas, by definition should be thick…
7) Put a comal (or metal skittle) on the stove and heat it up over low heat setting. This is important because this will help make our gorditas fluffy and thick. Because they are thick, we have to make sure they are well-cooked and the middle doesn’t stay raw; so they are cooked rather slowly.
8) We will put them on the hot comal to cook, flip them once when still half cooked, and cook the other side for the first time. We will flip them 4 times.
And when they are the same color on both sides, remove and let them cool down.
And here they are, gorditas de nata as you see them in mexican special events; at those events they are sold stuffed with caramel chocolate, or butter. We slice them in halves while still hot and fill them. Some like these filled and others like them garnished; both are ok by mexican tradition!.
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