Gorditas de Piloncillo

Name: Gorditas de Piloncillo
Yield: makes 1 dozen
Ingredients: 2 ounces finely chopped piloncillo; 3 ounces queso añejo or ricotta salata; 1 teaspoon freshly ground canela; 1 pound fresh masa, or 1 2/3 cups masa harina mixed with 1 cup hot water; Lard or vegetable oil, for frying (about 2 cups)

December 14, 2011

The name gorditas is used in an endearing manner to describe many small but “fatty” (referring to the thickness) foods. Everyone loves gorditas, and there are many different kinds. I tried these in Nuevo Leon and love them because they are fried, which makes them (or me) double gordita. I also like them because of the salty cheese and piloncillo that make them go wonderfully with a hot chocolate (page 25) or champurrado (page 22).

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