A gordita ( Spanish pronunciation: [ɡoɾˈðita]) in Mexican cuisine is a pastry made with masa and stuffed with cheese, meat, or other fillings. It is similar to a pasty and to the Colombian and Venezuelan arepa. Gordita means "chubby" in Spanish. There are two main variations of this dish, one which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and anotherone baked on a regular comal. The most common and representative variation of this dish is the "gordita de chicharrón", filled with chicharron (a spiced stew of pork rind) which is widely consumed throughout Mexico. Gorditas are often eaten as a lunch meal and accompanied by several types of sauce.
A gordita is typically prepared as a thick tortilla. The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the U.S border. An old variant of corn gorditas uses masa quebrada (brokendough ) where the cornmeal is coarsely ground, leaving bits of broken grain.
In the deep - fried version, once the masa has been prepared, it is separated in small portions, then each one is filled with meat, and shaped like an oblong disc.
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