Yield:Yields 1 dozen

The namegorditasis used in an endearing manner in Mexico to describe many small but “fatty” (referring to 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) doublegordita. I also like them because of the salty cheese andpiloncillo(unrefined sugar) that make them go wonderfully with ahot chocolate.

This recipe is excerpted from我甜美的墨西哥. Read ourreview.

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2 ounces finely choppedpiloncillo
3 ouncesqueso añejoor ricotta salata
1 teaspoon freshly groundcanela(cinnamon)
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)

Preparation

将Piloncillo，奶酪和Canela混合在碗中，在Masa中揉捏，直到均匀分发。如果感觉太干或少许粘稠，请加一点水。将面团塑造成12个球。
Place enough lard in a heavy pot to reach a depth of least 3 inches and heat to about 365°F. (You can check the temperature by dipping a wooden spoon in the fat; once it steadily bubbles, it’s ready.) While this heats, flatten the masa rounds between your hands (you can dampen your hands very lightly so they don’t stick or press down on top with a piece of plastic wrap) to about 1/8 inch thick. Slide them into the hot fat and bathe them with a spoon so they are covered with fat at all times, and turn often, frying until they are golden on all sides and make sure not to overcrowd the pan. Drain on paper bags or towels and enjoy warm. (You can keep them in a warming oven for 15 minutes.)

Tip

Piloncillo is a molasses-y unrefined sugar that’s molded into cones. It’s available in Latin markets. If you can’t find it, dark brown sugar can be substituted Reprinted with permission from我甜美的墨西哥: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treatsby Fany Gerson, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.”