📍 Durango
Durango-style baked gorditas
Sweet baked flour or corn gorditas with piloncillo and cinnamon, a Durango baking tradition.
- Preparation
- 25 min
- Cooking
- 25 min
- Waiting and resting
- 0 min
History
Baked gorditas are a deeply rooted culinary tradition in Durango. The sweet ones, made with wheat flour, piloncillo or sugar, and lard, are cooked in a wood-fired oven and sold along the state's streets and highways, a typical treat to go with coffee.
Ingredients
Preparation
- 1
Mix the flour with the baking powder, cinnamon, and piloncillo.
- 2
Work in the shortening with your hands until you get a sandy texture.
- 3
Add the egg and milk little by little until a soft dough forms.
- 4
Roll out the dough and cut thick discs.
- 5
Place them on a tray and bake at 180 C for 20 to 25 minutes, until golden.
- 6
Let them cool slightly and serve with cafe de olla.
Cooking tips
- Add milk a spoonful at a time and space the pieces apart for even browning.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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