Comments on: Fast food fix: Gorditas without the drive-through

By: Kirk Hering

Kirk Hering — Tue, 09 Feb 2010 06:13:13 +0000

I just ordered all the ingredients I need to make this bread and I can’t wait. The Gordita is my second favorite wrapper from Taco Bell, placing slightly behind the Chalupa. From the size and texture of the Chalupa, it appears to simply be a deep-fried Gordita. Would you say this is accurate?

Sorry, never had a chalupa nor seen one. Readers, can someone with Taco Bell experience answer Kirk’s question? PJH

By: Pete

Pete — Fri, 23 Oct 2009 22:54:53 +0000

I noticed that after you mix in boiling water with the flour it looks quite a bit like thick gummy mashed potatoes…more of a tar than a dough.
Also afterwards when you mix in the final cup of flour and the mashed potato flakes, salt, yeast and oil…it still has that gummy translucent texture about it, and it never quite becomes what i expected of a bread dough, no elasticity to speak of, the dough does not stretch, it will flatten but stretching it right out of the mixer it just tears, i wonder if this is normal? i needed a little more flour, but when it balled up, i stopped adding flour, it was still sticky, so i had to coat it with oil to get it to become smooth. If this is normal then i hope this post helps others to understand the correct texture more clearly.

Actually, Pete, the texture is very gummy at first, as you describe; but once all the ingredients are kneaded in, and it’s smooth, it’s a lovely dough, quite stretchy. Not that it isn’t sticky; but I’d call it more tacky than sticky. Maybe you needed a bit more flour? Did you use King Arthur all-purpose? Because that problem with tearing sounds like a lower-protein dough… PJH

By: Cammie

Cammie — Tue, 15 Sep 2009 02:16:57 +0000

I made this recipe for my family for dinner tonight and they loved it! The “gorditas” were so delicious! Thank you so much for this recipe, I will be making it a lot!

By: Enda

Enda — Tue, 01 Sep 2009 21:05:14 +0000

Thanks for the tips. I did use a food processor but I did buy the cheapest anchovy fillets and maybe they were off. I just found the 3/4 cup of olive oil over powering.

Thanks for checking back in, Enda - I’m sorry it didn’t work out for you… PJH

By: donna

donna — Mon, 31 Aug 2009 15:08:01 +0000

Can this be stored overnighted and then cooked?

Sure, Donna. Just give the dough a chance to warm to room temperature first. PJH

By: Enda

Enda — Sun, 30 Aug 2009 18:01:24 +0000

I just made this Gorditas and the bread came out great. I had no potato flour so I used 1/2 cup mashed potato and 1/4 cup less water, really good. However the dressing came out awful, and I had to throw it out. I followed the above recipe exactly. There was far too much oil, but after I strained some of the oil off, the taste was just not right, also my dressing was more of a yellow color rather than the white in your pictures. Any tips?

With so many different ingredients, it’s hard to tell what might have happened, Enda. The sour cream, olive oil, Parmesan, and anchovies are the parts with oil. 3 tiny anchovy fillets, right? The kind that come in a can, and you drain them, and they’re maybe as long as your little finger, max, and very thin? Too much anchovy might havea ccounted for both the oiliness and the off flavor. My other thought is that I may have made a mistake in not specifying that you have to do this in a food processor, in order to emulsify it properly. Did you whisk by hand? I know I give that option, and if you whisked by hand and it didn’t work, let me know, OK? I’ll need to change the recipe. Thanks so much for your feedback - PJH

By: Barbara Levee

Barbara Levee — Wed, 26 Aug 2009 15:49:16 +0000

My mother and I were both born in Miami–a LONG time ago! And one of my great aunts was from Key West. Having eaten hundreds of slices of key lime pie, I offer the opinion that a regular pie crust is far superior to a graham cracker one, which tends to dominate the divine filling. In my experience, the flour and shortening crust is more authentic. Also, traditional key lime pie does not have meringue, and is served with a blob of whipped cream, as you indicate.

We’re fortunate that real key limes are now easily available everywhere. After I left Florida, Persian limes were the only choice if one wanted to make a pie. The bottled so-called key lime juice was dreadful.

I love your blog and KA products. Thank you. Barbara

By: Nene Adams

Nene Adams — Wed, 12 Aug 2009 09:07:46 +0000

This recipe is a keeper! I didn’t have potato flour either, but I used 1/4 cup instant mashed potatoes and they came out great, no discernible potato flavor. I also forgot to let the dough rise for an hour. Instead, I rolled it into 8 balls and let those sit for an hour, only afterward realizing my mistake. Never mind, the gorditas were still beautifully soft textured, no problem. I’m going to make another batch tomorrow for our fajitas - I’d much rather have these than store bought tortillas or pita.

That’s what’s so nice, Nene - you CAN make “mistakes” with yeast bread and it still comes out fine - just a different kind of fine. Enjoy - PJH

By: cindy leigh

cindy leigh — Wed, 12 Aug 2009 02:59:59 +0000

Made the flatbread tonight for company (1st time, no dry runs. No pressure, huh!?) Big hit. Easy to make, too.
Like Annie, mine did not rise up very high. The texture was like play dough. Never the less, I pushed on, and they came out fine. I used them for homemade gyros.
AND- I made 2 different fougasse as an appetizer. It was a real KA night!

Thanks for sharing, Cindy - We LOVE those KA knights- uh, nights! PJH

By: Christina

Christina — Fri, 31 Jul 2009 23:37:41 +0000

I reallly would like to try these at home; I think my daughter would love the chicken version but I am without potato flour. Has anyone made these without it??

How about potato flakes or buds - do you have any of them? They’re a good substitute. If not, you can make without; they just won’t be so beautifully soft and moist. But give it a try, if you’re game - PJH