Gorditas de Azúcar are a delightful Mexican treat that perfectly balance sweetness and texture. These sugar-coated gorditas are a popular street food enjoyed across Mexico, offering a simple yet irresistible flavor that’s hard to resist. Made from a soft corn dough and dusted with sugar, they make a perfect snack or dessert for any time of day.
Ingredients
To make authentic Gorditas de Azúcar, we need a few simple yet essential ingredients that highlight the delicate sweetness and traditional texture of this beloved Mexican treat. Each component plays a crucial role in bringing out the rich flavor and perfect balance.
For the Gordita Dough
We start with fresh, soft corn dough as the foundation of our Gorditas de Azúcar. Here are the precise ingredients to achieve the perfect dough consistency:
- 2 cups masa harina (corn flour specifically for tortillas)
- 1 ¼ cups warm water
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vegetable oil (optional for extra softness)
For the Sugar Coating
The signature sweetness comes from a simple yet flavorful sugar coating that gives the gorditas their name and irresistible appeal:
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
Optional Toppings and Fillings
To enhance our Gorditas de Azúcar experience, we can add a few delightful toppings or fillings to complement the sugar coating:
| Ingredient | Description |
|---|---|
| Sweetened condensed milk | Drizzled for creamy richness |
| Butter | Spread warm for a melt-in-mouth effect |
| Fresh fruit slices | Such as mango or strawberries for freshness |
| Cajeta (goat milk caramel) | Adds a deep caramel flavor and extra sweetness |
These optional additions allow us to customize our treat without losing the traditional essence of Gorditas de Azúcar.
Equipment Needed
To prepare authentic Gorditas de Azúcar, having the right equipment ensures a smooth and efficient cooking process. Below is a detailed list of tools we recommend for the best results:
- Mixing Bowl
A medium to large bowl for combining masa harina, warm water, baking powder, salt, and optional vegetable oil.
- Measuring Cups and Spoons
Accurate measurements of dry and wet ingredients are essential to achieving the perfect dough consistency.
- Rolling Pin or Tortilla Press
We prefer a tortilla press for uniform thickness, but a rolling pin works well too. This helps shape the gorditas evenly.
- Non-stick Skillet or Griddle (Comal)
A flat surface heated to medium-high heat is necessary for cooking the gorditas until golden and cooked through.
- Spatula
A sturdy, heat-resistant spatula to flip the gorditas gently without breaking them.
- Cooling Rack or Plate
For resting the cooked gorditas before coating them in the sugar mixture.
- Small Mixing Bowl for Sugar Coating
To combine granulated sugar and ground cinnamon evenly for the signature sweet crust.
- Pastry Brush (Optional)
Useful for brushing butter or sweetened condensed milk on the gorditas before applying the sugar coating, adding extra moisture and flavor.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Combine dough ingredients |
| Measuring Cups/Spoons | Measure ingredients accurately |
| Tortilla Press/Rolling Pin | Shape gorditas evenly |
| Non-stick Skillet/Comal | Cook gorditas to golden perfection |
| Spatula | Flip gorditas gently |
| Cooling Rack/Plate | Rest cooked gorditas before coating |
| Small Mixing Bowl | Prepare cinnamon sugar coating |
| Pastry Brush (Optional) | Apply butter or condensed milk for coating |
By assembling all necessary equipment beforehand, we streamline the process and ensure each Gordita de Azúcar turns out perfectly crisp outside and tender inside with that irresistible sugar crust.
Prep Work
Before we start cooking, proper prep work ensures our Gorditas de Azúcar turn out perfectly every time. Let’s prepare the dough and the signature sugar mixture step by step.
Preparing the Dough
- Measure Ingredients Accurately
Use a digital scale or measuring cups to get precise amounts of masa harina, warm water, baking powder, salt, and optional vegetable oil.
- Combine Dry Ingredients
In a large mixing bowl, sift together:
- 2 cups of masa harina
- 1 teaspoon baking powder
- ½ teaspoon salt
- Add Liquids Gradually
Slowly pour 1 cup of warm water into the dry mixture. Add 1 tablespoon of vegetable oil if using. Mix with your hands or a spoon until the dough feels soft but not sticky.
- Knead for Texture
Knead the dough in the bowl or on a clean surface for about 3 to 5 minutes. The dough should be pliable and hold together without cracking.
- Rest the Dough
Cover the dough with a clean, damp kitchen towel. Let it rest for 15 to 20 minutes. This resting period hydrates the masa harina properly for soft gorditas.
| Ingredient | Amount | Notes |
|---|---|---|
| Masa Harina | 2 cups | Preferably fresh or finely ground |
| Warm Water | 1 cup | Around 110°F / 43°C |
| Baking Powder | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Vegetable Oil (Optional) | 1 tablespoon | Adds tenderness |
Preparing the Sugar Mixture
- Mix Sugar and Cinnamon
In a small bowl, combine:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- Whisk Until Even
Stir the sugar and cinnamon vigorously until fully blended. This uniform distribution creates the signature sweet crust that defines Gorditas de Azúcar.
- Set Aside for Coating
Place the cinnamon sugar near your cooking station. We will coat the warm gorditas immediately after cooking for maximum adhesion and flavor.
Tip: For an added layer of richness, prepare softened butter or sweetened condensed milk nearby to brush over the gorditas before coating them with this sugar mixture.
By completing these prep steps carefully, we lay the foundation for making authentic Gorditas de Azúcar with a perfectly balanced sweet crunch and tender interior.
Directions
Follow these precise steps to craft authentic Gorditas de Azúcar with a tender interior and a crispy, sugary crust.
Shaping the Gorditas
- Divide the rested dough into golf ball-sized portions, approximately 2 ounces (57 grams) each.
- Lightly dust your work surface or use parchment paper to prevent sticking.
- Using a tortilla press or rolling pin, flatten each dough ball into a 3 to 4-inch diameter disc, about 1/4 inch thick.
- Make sure the edges are smooth and even for uniform cooking.
- Place the shaped gorditas on a clean surface, cover lightly with a cloth to prevent drying.
Cooking the Gorditas
- Heat a non-stick skillet or griddle over medium-high heat until hot.
- Place each gordita onto the skillet, cooking for 2 to 3 minutes on the first side. Look for golden brown spots forming.
- Flip using a sturdy spatula; cook the second side another 2 to 3 minutes until golden and slightly puffed.
- Optionally, press gently around the edges while cooking for even thickness.
- Remove from heat and transfer to a cooling rack or plate. Allow them to cool slightly but stay warm.
| Step | Description | Time | Temperature |
|---|---|---|---|
| Cook first side | Golden brown spots appear | 2 to 3 min | Medium-high heat |
| Cook second side | Slightly puffed and golden | 2 to 3 min | Medium-high heat |
Coating with Sugar
- Mix granulated sugar and ground cinnamon evenly in a small bowl using a 3:1 sugar-to-cinnamon ratio.
- While gorditas are warm, lightly brush each with melted butter or sweetened condensed milk to help the sugar adhere.
- Generously sprinkle or press the cinnamon sugar mixture onto both sides of each gordita.
- For extra flavor, gently pat the coating so it sticks firmly to the surface.
- Serve immediately or store in an airtight container to maintain freshness.
Serving Suggestions
To enjoy our Gorditas de Azúcar at their best, we recommend serving them warm straight from the skillet. The contrast of the tender corn dough and the crisp sugar crust is at its peak when fresh. Here are several ways to elevate this traditional treat:
- Pair with Hot Beverages: Serve the gorditas alongside a cup of rich hot chocolate, café de olla, or spiced Mexican coffee. The warm drinks complement the sweet and slightly cinnamon-spiced flavor perfectly.
- Add a Spread: Enhance each gordita by spreading a thin layer of butter, sweetened condensed milk, or cajeta (Mexican caramel) right after cooking and before coating with the cinnamon sugar. This adds moisture and richness.
- Top with Fresh Fruit: For a fresh twist, accompany the gorditas with slices of ripe mango, strawberries, or banana. The natural fruit sweetness pairs wonderfully with the crunchy sugar crust.
- Serve with Whipped Cream or Ice Cream: For a dessert-worthy presentation, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creaminess contrasts beautifully with the cinnamon flavors.
| Serving Element | Flavor Profile | Why It Works |
|---|---|---|
| Hot Chocolate | Rich and warm | Complements sweetness and spice |
| Sweetened Condensed Milk | Sweet and smooth | Adds moisture and depth |
| Fresh Mango Slices | Sweet and juicy | Freshness cuts through richness |
| Whipped Cream | Light and creamy | Balances crunchy texture |
Pro Tip: If we want to serve Gorditas de Azúcar at a gathering, we can keep them warm in an oven set at 200°F (93°C) on a baking sheet covered with foil. This maintains their crisp sugar crust without drying them out.
Make-Ahead and Storage Tips
To enjoy Gorditas de Azúcar at any time, mastering make-ahead and storage techniques is essential for preserving their irresistible texture and flavor. Here are our best practices for preparing ahead and storing these sweet treats:
Make-Ahead Preparation
- Prepare the Dough in Advance:
We recommend mixing and kneading the dough up to 24 hours before cooking. After kneading, wrap it tightly in plastic wrap and refrigerate. This resting time enhances the dough’s hydration resulting in softer, more pliable gorditas.
- Divide and Shape Later:
For convenience, divide the dough into golf ball-sized portions before refrigerating. When ready to cook, remove the dough from the fridge and let it sit at room temperature for about 20 minutes to soften slightly. Then flatten and cook as usual.
Storage of Cooked Gorditas de Azúcar
| Storage Method | Duration | Instructions | Texture Retention |
|---|---|---|---|
| Room Temperature | Up to 12 hours | Place in an airtight container. Best eaten same day. | Crisp sugar crust diminishes quickly |
| Refrigeration | 2 to 3 days | Store in airtight container. Reheat in a warm oven to restore crispness. | Slight softening, reheating recommended |
| Freezing | Up to 1 month | Wrap individually in plastic wrap and place in freezer bag. Thaw at room temperature; reheat in oven to refresh crust. | Best reheated, maintains texture well |
Reheating Tips for Optimal Enjoyment
- Preheat your oven to 325°F (160°C).
- Place gorditas on a baking sheet in a single layer.
- Bake for 5 to 8 minutes or until heated through and crust is crisp again.
- Avoid microwaving to prevent sogginess.
Additional Tips
- Do not coat with sugar mixture before storage. Apply the cinnamon sugar just before serving to maintain the signature crunch.
- For gatherings, keep cooked gorditas warm in an oven set to 200°F (93°C) covered loosely with foil, as previously mentioned, to keep their texture perfect.
“Proper make-ahead and storage methods guarantee that our Gorditas de Azúcar remain as delicious as freshly made, with the perfect balance of soft corn dough and crisp sugar crust.“
By following these guidelines, we can enjoy the authentic taste and texture of Gorditas de Azúcar anytime with minimal effort.
Conclusion
Making Gorditas de Azúcar at home brings a taste of authentic Mexican street food right to our kitchen. With the right ingredients and careful preparation, we can create a treat that’s both tender and delightfully crisp.
Whether enjoyed fresh or stored for later, these sweet corn dough delights offer endless opportunities for customization and sharing. Let’s embrace the process and savor every bite of this timeless dessert.
Frequently Asked Questions
What are Gorditas de Azúcar?
Gorditas de Azúcar are a sweet Mexican treat made from soft corn dough, coated with a mixture of sugar and cinnamon. They are crispy on the outside and tender inside, often enjoyed as a snack or dessert.
What ingredients do I need to make Gorditas de Azúcar?
You need masa harina, warm water, baking powder, salt, and optionally vegetable oil for the dough. The sugar coating is made from granulated sugar and ground cinnamon.
What equipment is essential for making Gorditas de Azúcar?
Key tools include a mixing bowl, measuring cups and spoons, tortilla press or rolling pin, non-stick skillet or griddle, spatula, cooling rack or plate, and a small bowl for the cinnamon sugar mix.
How do I prepare the dough for Gorditas de Azúcar?
Measure the dry ingredients, combine them, then gradually add warm water and knead until smooth. Let the dough rest before shaping to improve texture.
How should I cook Gorditas de Azúcar?
Divide dough into golf ball-sized portions, flatten into discs, and cook on a hot skillet until golden brown and slightly puffed. Brush with butter or condensed milk, then coat with cinnamon sugar.
Can I add toppings or fillings to Gorditas de Azúcar?
Yes, popular options include sweetened condensed milk, butter, fresh fruit slices, cajeta, whipped cream, or ice cream for extra flavor and variety.
How do I store Gorditas de Azúcar to keep them fresh?
Store cooked gorditas in an airtight container at room temperature for a day, refrigerate for up to a week, or freeze for longer. Apply the sugar coating just before serving.
Can I prepare Gorditas de Azúcar dough in advance?
Yes, you can prepare the dough up to 24 hours ahead and refrigerate it. This helps the dough hydrate and become softer, improving the final texture.
What is the best way to serve Gorditas de Azúcar?
Serve them warm right from the skillet with hot beverages like Mexican coffee or hot chocolate. They can also be paired with fruit or creamy toppings for a dessert-style treat.
How do I keep Gorditas de Azúcar warm at gatherings?
Place cooked gorditas on a baking sheet covered with foil in an oven set to 200°F (93°C). This keeps them warm without drying out or losing their crisp sugar crust.