Gorditas de nata are a beloved Mexican treat that perfectly blend a tender, flaky texture with a hint of sweetness. These delightful pastries are made from nata, a creamy milk skin that adds richness and a unique flavor you won’t find in ordinary baked goods. They’re often enjoyed as a comforting breakfast or a sweet snack alongside a warm cup of coffee or hot chocolate.
We love how simple ingredients come together to create something truly special with gorditas de nata. Whether you’re new to Mexican baking or looking to expand your recipe collection, this recipe is straightforward and rewarding. Let’s dive into making these delicious gorditas that bring a little taste of Mexico right into our kitchens.
Ingredients
To create authentic Gorditas De Nata, we use a handful of simple yet essential ingredients. Below, you’ll find everything we need for the dough, optional filling, and garnishing to enhance our experience.
For the Gorditas De Nata Dough
- 2 cups all-purpose flour (sifted for lighter texture)
- 1/2 cup granulated sugar (balances sweetness)
- 1/2 teaspoon baking powder (adds fluffiness)
- 1/4 teaspoon salt (enhances flavor)
- 1 cup nata (clotted cream) (the star ingredient for authentic taste)
- 1/4 cup unsalted butter (softened for richness)
- 1/4 cup whole milk (adjust for dough consistency)
- 1 large egg (binds dough together)
- 1 teaspoon vanilla extract (aroma and depth)
For the Filling (Optional)
- 1/2 cup sweetened condensed milk (classic creamy filling)
- 1/2 cup cajeta or caramel sauce (adds indulgent sweetness)
- 1/2 cup fruit preserves (strawberry or guava for traditional flair)
For Garnish and Serving
| Ingredient | Purpose |
|---|---|
| Powdered sugar | Light dusting for sweetness |
| Cinnamon powder | Warm spice flavor |
| Chopped nuts (optional) | Adds crunch and texture |
| Mexican hot chocolate or coffee | Classic accompaniment |
Equipment Needed
To prepare our delicious Gorditas De Nata perfectly, having the right equipment is essential. Here is a detailed list of the tools we need to make the process smooth and efficient.
Essential Tools for Mixing and Preparing the Dough
- Mixing Bowls: Use medium and large bowls to combine dry and wet ingredients separately before mixing.
- Measuring Cups and Spoons: Precise measurements of flour, sugar, baking powder, and liquids are crucial for consistent results.
- Whisk and Wooden Spoon: A whisk helps blend the dry ingredients evenly, while a wooden spoon is perfect for combining the dough.
- Pastry Cutter or Fork: To incorporate the cold butter or nata into the flour mixture without melting it.
Equipment for Shaping and Cooking
- Rolling Pin: To gently roll out the dough to the ideal thickness of about 1/4 inch.
- Round Cookie Cutter or Biscuit Cutter: Approximately 3 inches in diameter for cutting uniform circles.
- Griddle or Nonstick Skillet: A heavy-bottomed pan helps cook the gorditas evenly without burning.
- Spatula: A thin, wide spatula is ideal for flipping the gorditas carefully during cooking.
Additional Items for Finishing Touches
- Cooling Rack: For cooling the gorditas without sogginess.
- Sifter or Fine Mesh Strainer: To dust the finished gorditas with powdered sugar or cinnamon evenly.
- Optional: Pastry Brush: Useful if we want to lightly brush the tops with melted butter or glaze.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine ingredients separately and together |
| Measuring Cups and Spoons | Accurate measurement of ingredients |
| Whisk and Wooden Spoon | Mix dry ingredients and form dough |
| Pastry Cutter or Fork | Cut butter/nata into flour for flaky texture |
| Rolling Pin | Roll out dough evenly |
| Round Cookie Cutter | Cut even-sized gorditas |
| Griddle or Nonstick Skillet | Cook gorditas to golden perfection |
| Spatula | Flip gorditas safely |
| Cooling Rack | Cool freshly cooked pastries |
| Sifter or Fine Mesh Strainer | Dust with powdered sugar or cinnamon |
| Pastry Brush (optional) | Apply finishes like melted butter or glaze |
By gathering these tools beforehand, we set ourselves up for success in creating authentic and mouthwatering Gorditas De Nata. Let’s ensure our kitchen is prepped and ready so we can focus on creating the perfect texture and flavor.
Prep Work
Before we start baking, it’s essential to complete a few preparatory steps to ensure our Gorditas De Nata turn out perfectly soft and flavorful. Let’s prepare the dough and any fillings we want to use ahead of time to streamline the baking process.
Preparing the Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly mixed.
- Add Wet Ingredients: Incorporate 1 cup of nata (clotted cream) and 1/4 cup unsalted butter softened to room temperature. Use a pastry cutter or fork to blend the butter and nata into the dry ingredients until the mixture forms a crumbly texture.
- Mix the Remaining Wet Ingredients: In a small bowl, beat 1 large egg with 1/4 cup whole milk and 1 teaspoon vanilla extract. Pour this mixture gradually into the flour mixture, stirring with a wooden spoon to form a soft, slightly sticky dough.
- Knead and Rest: Lightly flour a clean surface and knead the dough gently for 2 to 3 minutes until smooth. Shape into a ball, cover with plastic wrap or a clean kitchen towel, and allow it to rest for at least 30 minutes. Resting improves texture and makes the dough easier to roll.
| Ingredient | Measurement | Prep Notes |
|---|---|---|
| All-purpose flour | 2 cups | Sifted or whisked |
| Granulated sugar | 1/2 cup | |
| Baking powder | 1 teaspoon | |
| Salt | 1/4 teaspoon | |
| Nata (clotted cream) | 1 cup | Softened |
| Unsalted butter | 1/4 cup | Softened, room temperature |
| Large egg | 1 | Lightly beaten |
| Whole milk | 1/4 cup | |
| Vanilla extract | 1 teaspoon |
Preparing the Filling (If Using)
If we want to enhance our gorditas de nata with a delicious filling, preparation is simple and quick:
- Sweetened Condensed Milk: Pour into a small bowl and set aside for drizzling or spreading after cooking.
- Cajeta or Caramel Sauce: Warm slightly in the microwave or over low heat to create a smooth, pourable texture.
- Fruit Preserves: Stir gently to ensure even consistency. Use varieties like strawberry, guava, or apricot for authentic flavors.
- Optional: Chop nuts such as pecans or walnuts finely to sprinkle on top or mix into the filling for added texture.
Having these fillings prepped before cooking helps us layer flavors with ease and achieve that perfect balance between sweetness and creaminess that defines gorditas de nata.
Instructions
Follow these detailed steps to shape and cook our Gorditas De Nata perfectly. Attention to detail will deliver the tender texture and subtle sweetness this traditional Mexican pastry is known for.
Shaping the Gorditas
- Lightly flour a clean surface to prevent sticking.
- Divide the rested dough into equal portions, approximately 50 grams each for uniform sizing.
- Roll each portion into a smooth ball using your hands.
- Use a rolling pin to flatten each ball into a disc about ¼ inch thick and roughly 3 to 4 inches in diameter.
- To ensure even shape, press a round cookie cutter gently around the edges.
- Place shaped discs on a parchment-lined tray to keep them from drying out.
- Optional: If adding a filling, gently create a shallow indentation in the center of each disc without cutting through the dough.
Pro Tip: Keep the dough covered with a damp cloth to prevent crusting while shaping all the gorditas.
Cooking the Gorditas
- Preheat a nonstick griddle or skillet over medium heat. Avoid high heat to prevent burning and uneven cooking.
- Place each gordita on the griddle carefully.
- Cook for 2 to 3 minutes on each side until golden brown spots appear and the edges set.
- Flip gently using a wide spatula to maintain the fluffiness and shape.
- If adding filling, allow the gorditas to cool slightly before slicing halfway through and stuffing, or spread toppings on warm gorditas as desired.
- Transfer cooked gorditas to a cooling rack to prevent sogginess.
- Repeat until all discs are cooked, adjusting heat as necessary to maintain consistent cooking temperature.
| Step | Time | Temperature | Notes |
|---|---|---|---|
| Preheat griddle | 5 minutes | Medium (approx. 350°F) | Ensures even cooking |
| Cook each side | 2-3 minutes | Medium | Look for golden brown spots |
| Cooling | 5 minutes or more | Room temperature | Prevent sogginess |
Reminder: Serve Gorditas De Nata warm topped with powdered sugar, cinnamon, or your preferred garnish for an authentic taste experience.
Serving Suggestions
To fully enjoy our Gorditas De Nata, we recommend serving them warm to highlight their tender, flaky texture and subtle sweetness. Follow these simple steps to elevate your tasting experience:
Classic Toppings
- Powdered sugar dusted lightly over the top adds a delicate sweetness and enhances presentation.
- A sprinkle of cinnamon powder provides a warm, spicy aroma that pairs beautifully with the richness of the nata.
- For added texture and flavor, garnish with chopped nuts such as pecans or walnuts.
Filling Ideas
Our gorditas de nata can be enjoyed plain or filled with delicious spreads, as follows:
| Filling Option | Description | Serving Tip |
|---|---|---|
| Sweetened condensed milk | Creamy and sweet, adds moisture and richness | Spread inside before folding |
| Cajeta (caramel sauce) | Thick, caramelized milk sauce with a smoky finish | Drizzle over warm gorditas |
| Fruit preserves | Bright and fruity contrast to sweet dough | Use flavors like guava or strawberry |
Beverage Pairings
Pair these lovely pastries with classic Mexican beverages for an authentic experience:
- Mexican hot chocolate: Rich and slightly spiced, perfect for dipping or enjoying alongside.
- Freshly brewed coffee: Offers a robust balance to the sweet batter.
- Aromatic black tea: A lighter alternative highlighting the gorditas’ sweetness.
Presentation Tips
- Serve gorditas de nata on a decorative platter lined with a colorful Mexican cloth or parchment paper.
- Arrange garnishes in small bowls for guests to customize their own treats.
- Use a pastry brush to lightly coat the top with melted butter before adding sugar or cinnamon for a glossy finish.
“Serving Gorditas De Nata warm with these suggested toppings and drinks transforms a simple snack into an indulgent treat full of Mexican tradition and flavor.“
By combining these serving ideas, we can savor the full richness and cultural essence of our homemade Gorditas De Nata.
Make-Ahead and Storage Tips
To enjoy Gorditas De Nata fresh any time, proper make-ahead and storage methods are essential. Here’s how we keep our gorditas delicious and ready to serve.
Make-Ahead Preparation
- Prepare the dough up to the resting stage as described in the recipe.
- Divide and shape the dough into individual discs.
- Place the discs on a parchment-lined tray and cover with plastic wrap to prevent drying.
- Refrigerate for up to 24 hours to allow flavors to develop and dough to firm.
- When ready, cook on a preheated griddle as usual, adding a few extra minutes if cooking from chilled to ensure even cooking.
Storing Cooked Gorditas
| Method | Instructions | Storage Duration |
|---|---|---|
| Room Temperature | Place cooked gorditas in an airtight container with parchment paper between each layer. | Up to 1 day |
| Refrigeration | Seal in an airtight container or wrap tightly in plastic wrap. | Up to 3 days |
| Freezing | Wrap each gordita individually in plastic wrap then place in a freezer-safe bag or container. | Up to 2 months |
Reheating Tips
- Oven: Preheat to 350°F (175°C). Place gorditas on a baking sheet and heat for 10-12 minutes until warmed through and slightly crispy.
- Skillet: Warm over medium heat for 2-3 minutes on each side for a fresh-from-the-griddle texture.
- Microwave: Use a microwave-safe plate and cover loosely; heat in 20-30 second intervals to avoid sogginess.
“For the best flaky texture, reheat gorditas on a skillet or oven rather than the microwave.”
Additional Notes
- Avoid stacking gorditas while hot to prevent steam buildup which softens the crust.
- When freezing, separate layers with parchment to keep from sticking.
- If preparing dough ahead, bring dough to room temperature for 15-20 minutes before shaping for easier handling.
By following these tips, we ensure every bite of our Gorditas De Nata tastes fresh and just like homemade.
Conclusion
Gorditas de nata bring a special touch of Mexican tradition to any table. With their tender texture and subtle sweetness, they make for a perfect treat any time of day. By following the recipe and tips we’ve shared, you can enjoy these delightful pastries fresh from your own kitchen.
Whether you’re serving them warm with classic toppings or experimenting with fillings and beverages, gorditas de nata are sure to impress. Plus, with easy storage and reheating options, you can savor their deliciousness whenever you want. Let’s get baking and enjoy every bite of this authentic Mexican favorite!
Frequently Asked Questions
What are gorditas de nata?
Gorditas de nata are traditional Mexican pastries made from nata, a creamy milk skin. They are tender, flaky, and subtly sweet, commonly enjoyed for breakfast or as a snack with coffee or hot chocolate.
What ingredients do I need to make gorditas de nata?
You’ll need all-purpose flour, granulated sugar, baking powder, salt, nata, unsalted butter, whole milk, an egg, and vanilla extract. Optional fillings include sweetened condensed milk, cajeta, caramel sauce, or fruit preserves.
What equipment is necessary to bake gorditas de nata?
Essential equipment includes mixing bowls, measuring cups and spoons, a whisk, wooden spoon, pastry cutter or fork, rolling pin, round cookie cutter, nonstick skillet or griddle, spatula, cooling rack, and a sifter or fine mesh strainer.
How do I prepare the dough for gorditas de nata?
First, combine dry ingredients. Then add wet ingredients like nata, milk, egg, butter, and vanilla. Knead the dough well and allow it to rest to improve texture before shaping.
Can gorditas de nata be filled?
Yes, you can add fillings such as sweetened condensed milk, cajeta (caramel sauce), or fruit preserves. Create an indentation in the dough discs before cooking to hold the filling.
How should gorditas de nata be cooked?
Preheat a nonstick griddle or skillet. Cook the shaped dough discs on each side over medium heat until golden brown. Transfer to a cooling rack before serving.
What are the best serving suggestions for gorditas de nata?
Serve them warm, sprinkled with powdered sugar, cinnamon, or chopped nuts. Pair them with Mexican hot chocolate, coffee, or black tea for an authentic experience.
Can I make gorditas de nata in advance?
Yes, you can prepare the dough and shape the discs, then refrigerate for up to 24 hours before cooking. Cooked gorditas can also be stored at room temperature, refrigerated, or frozen.
How should I store leftover gorditas de nata?
Store room temperature for up to 24 hours, in the fridge for up to 3 days, or freeze for up to 1 month. Avoid stacking hot gorditas to prevent sogginess and use airtight containers.
What is the best way to reheat gorditas de nata?
Reheat gently in a preheated oven or on a skillet to maintain crispiness. Avoid microwaving to prevent loss of texture.