Mexican cuisine · Breakfast & Eggs

Gorditas de Nata

Sweet corn cakes made from cream and masa, baked golden brown on the comal and eaten warm with coffee.

Ingredients · for 6 servings

• 300 g masa harina (corn flour for tortillas)
• 150 g flour
• 200 g sour cream
• 100 g sugar
• 2 eggs
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 pinch salt
• 150 ml milk
• 2 tbsp butter

Instructions

1. Mix the masa harina, flour, sugar, baking powder, cinnamon and salt in a bowl and make a well in the center.
2. Whisk the sour cream, eggs and milk together, pour into the well and knead everything into a soft, supple dough that no longer sticks to your fingers.
3. Cover the dough and let it rest for 20 min. so the corn flour can swell, then divide it into twelve equal balls.
4. Flatten each ball between your palms into a cake about 1 cm thick and 8 cm wide; smooth the edges with your fingers so they don't crack.
5. Warm a heavy pan with a little butter over medium heat and bake the gorditas for 4–5 min. per side until they show golden-brown spots and puff up slightly.
6. Keep the finished cakes warm in a cloth, dust with a little cinnamon before serving and serve hot with coffee.