Entree: Mexico – Durango & Zacatecas – Gorditas de Nata (clotted cream griddle cakes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 8 min

Additional 20 min

Total 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1 tsp (5 g) fine salt
- 4 tbsp (57 g) unsalted butter, cold and cut into small pieces
- 1 cup (240 g) nata (clotted cream) or very thick heavy cream
- 2 large eggs, approx. 3.5 oz (100 g)
- 1/2 cup (120 ml) whole milk, plus extra if needed
- 2 tbsp (30 ml) vegetable oil or lard for the griddle
- Optional for serving: refried beans, crumbled queso fresco, shredded cooked pork, salsa

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large mixing bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.
2. Rub the cold butter into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Stir in the nata until evenly distributed; the dough will be shaggy.
3. Beat the eggs with the milk and add to the dough. Mix until a soft, slightly sticky dough forms; add a little more milk (1 tbsp (15 ml) at a time) only if needed to bring the dough together.
4. Turn the dough onto a lightly floured surface and knead gently 6–8 times until smooth. Cover and let rest 20 minutes at room temperature.
5. Divide the dough into 6 equal portions and form each into a ball. Flatten each ball into a disk about 1/2 inch (1.25 cm) thick and roughly 4–5 inches (10–12 cm) across.
6. Heat a heavy skillet or comal over medium heat and brush with a little vegetable oil. Cook the gorditas, 3–4 minutes per side, until puffed and golden brown with light browning on both sides. Press gently with a spatula once or twice while cooking to help them puff evenly.
7. Transfer to a rack to cool slightly. Using a sharp knife, split each gordita about two-thirds of the way through and open to create a pocket. Fill with refried beans and queso fresco or traditional savory fillings like shredded pork for an entree-style meal. Serve warm.

1. In a large mixing bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.
2. Rub the cold butter into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Stir in the nata until evenly distributed; the dough will be shaggy.
3. Beat the eggs with the milk and add to the dough. Mix until a soft, slightly sticky dough forms; add a little more milk (1 tbsp / 15 ml at a time) only if needed to bring the dough together.
4. Turn the dough onto a lightly floured surface and knead gently 6–8 times until smooth. Cover and let rest 20 minutes at room temperature.
5. Divide the dough into 6 equal portions and form each into a ball. Flatten each ball into a disk about 1/2 inch (1.25 cm) thick and roughly 4–5 inches (10–12 cm) across.
6. Heat a heavy skillet or comal over medium heat and brush with a little vegetable oil. Cook the gorditas, 3–4 minutes per side, until puffed and golden brown with light browning on both sides. Press gently with a spatula once or twice while cooking to help them puff evenly.
7. Transfer to a rack to cool slightly. Using a sharp knife, split each gordita about two-thirds of the way through and open to create a pocket. Fill with refried beans and queso fresco or traditional savory fillings like shredded pork for an entree-style meal. Serve warm.