It is the same but a lot more expensive. If you decide to buy the bulk
package, it will last two years or more in a freezer.
----- Original Message -----
From: "Nancy Martin" <[email protected]>
To: <[email protected]>
Sent: Monday, October 28, 2013 11:48 AM
Subject: [CnD] a question about yeast
Hi everyone,
The gorditas recipe calls for instant yeast. Is that different than the
little packet of active dry yeast?
thanks,
Nancy
----- Original Message -----
From: "Angela" <[email protected]>
To: <[email protected]>
Sent: Sunday, October 27, 2013 2:51 PM
Subject: [CnD] Homemade Gorditas
Homemade Gorditas
Rating: 51
Yield: 8 gorditas
Homemade gorditas stuffed with seasoned taco meat
and topped with cheddar cheese, black olives,
shredded lettuce and diced tomatoes.
Ingredients
3 + 1/4 cups all-purpose flour (like King Arthur)
1 + 1/4 cups boiling water
1 + 1/4 teaspoons salt
1 teaspoon instant yeast
2 tablespoons vegetable oil
Tacos:
1 pound lean ground beef
1 packet msg-free taco seasoning or 2 - 3
tablespoons
<http://www.cinnamonspiceandeverythingnice.com/recipe-index/?recipe_id=6041318>homemade
taco seasoning
Your choice of fixin's:
2 cups shredded extra sharp cheddar cheese
shredded iceberg lettuce
sliced black olives
diced tomatoes
sour cream
salsa
avocado or guacamole
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Make a Tostada Waffle
Instructions
Make the gorditas:
* Add 2 cups of the flour to a bowl and pour
the boiling water over it. Stir until smooth and
cover with saran wrap. Let sit for 30 minutes.
* In a separate bowl whisk together the
remaining 1 and 1/4 cups of flour with the salt
and yeast. Add the oil but don't worry about mixing it in.
* Add this to the flour and knead by hand 2 -
3 minutes on a lightly oiled surface. Alternately
you can use a stand mixer or bread machine for 2
- 3 minutes. The dough should be a little sticky
- if it's too sticky knead in a little bit of flour.
* Lightly grease a bowl, add the dough, cover
with plastic wrap and let rise in a warm place 1 hour.
* Then divide the dough into 8 pieces about 3
ounces each. Cover them and let rest for 15 to 30 minutes longer.
* Heat a cast iron skillet or griddle over
medium heat. Roll each piece into a 7"- to 8"-circle or pat them out by
hand.
* Cook them in the dry skillet 1 - 2 minutes
per side or until they are spotted with brown
spots. If you find them sticking lightly grease
the pan with oil and adjust the heat as needed if
they're browning too quickly or not quickly
enough. You can keep them warm in a very low oven
on a baking sheet. Cover with foil to keep them from drying out.
* Meanwhile cook the ground beef with the
taco seasoning according to the directions on the package.
* Fill the warm gorditas with taco meat and your choice of fixin's.
Notes
Adapted from
<http://www.kingarthurflour.com/blog/2009/07/16/fast-food-fix-gorditas-without-the-drive-through/>King
Arthur Flour
Copyright ©2013 Cinnamon Spice and Everything
Nice by Reeni Pisano All Rights Reserved
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