Friday, May 3, 2013

Taco Bell Gorditas Recipe

Hello you fat little tortilla bastard!

True authentic tortillas, at least in the manner most of us think of Mexican tortillas do not include a leavening  agent. There's a ton of recipes on the internet that include baking powder in the recipe, all labeled incorrectly. If you add baking powder to your tortilla recipes, you've created what is basically a Gordita, or a Mexican flat-bread (score for you). 

Taco Bell brought the Gordita (meaning little fatty), to the U.S. Market in 1998. Originally designed to replicate their Mexican counterpart, they eventually became a part of their comfort food creations as a Gordita Crunch Wrap. The idea was to create a flagship product for the company, a sort of, Big-Mac or Whopper for Taco Bell, which they had lacked previously. Market research prior to its nationwide debut resulted in ten-percent more sales for the company, and eventually sold for only .99 cents. 

While I won't bore you with the details of how to to top your Gordita, here's a quick and easy way to make your own home-made Taco Bell Gordita tortilla:

Using a bit of non-stick spray and two pieces of tin foil
(or wax paper) allows you to press flat the tortilla.
Ingredients:
2 cups of all-purpose flour
2 tablespoons (heaping) of lard (or Crisco)
1 teaspoons baking powder
1 cup of water
1 teaspoon of salt
additional oil for frying

Method:
1. Mix dry ingredients in bowl.
2. Add wet ingredients and mix.
3. Knead dough till all is combined.
4. Make balls from dough.
5. Press in tortilla press or by hand (a heavy pan works nicely) to about 1/8" thick.
6. On a cast-iron skillet with oil, fry tortilla on both sides.