Gorditas de Nata Recipe
Soft, fluffy, and slightly crispy, Gorditas de Nata are a traditional Mexican pastry made with nata (clotted cream) or heavy cream. These sweet treats are perfect for breakfast, snacks, or dessert, and pair wonderfully with coffee or hot chocolate.
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ cup nata (or substitute: heavy cream, clotted cream, or full-fat sour cream)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 2–4 tablespoons milk (as needed for consistency)
- Pinch of salt (optional, to balance sweetness)
Instructions
Step 1: Prepare the Dough
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix nata, egg, vanilla extract, and melted butter until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring until a soft dough forms.
- If the dough feels dry, add 1 tablespoon of milk at a time until it reaches a smooth consistency.
Step 2: Rest the Dough
- Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
Step 3: Shape the Gorditas
- Lightly flour a work surface and roll out the dough to ¼-inch thickness.
- Use a round cookie cutter or glass (about 3 inches in diameter) to cut out circles.
- Re-roll scraps and cut more circles until all dough is used.
Step 4: Cook the Gorditas
- Heat a griddle or non-stick pan over medium heat and lightly grease with butter.
- Cook each gordita for about 2 minutes per side, until golden brown and slightly puffed.
- Press lightly with a spatula while cooking to help them rise.
Step 5: Serve and Enjoy
- Remove from heat and let cool slightly.
- Serve warm with powdered sugar, honey, dulce de leche, or jam.
Notes
- For best results, let the dough rest before rolling it out—this makes the gorditas softer and fluffier.
- If you don’t have nata, heavy cream is the best substitute.
- Avoid rolling the dough too thin—it should be about ¼-inch thick for the right texture.