Gorditas de nata ( “clotted cream biscuits”) are one of the classic cravings of tourists and residents of Mexico City. The term gordita literally means “fatty”, referring to the thickness of the biscuit. In the streets of the city you can find ladies with their griddles preparing the famous gorditas, especially in the downtown area, outside churches and the most famous of all the “gorditas de la Villa” found outside the Basilica of Our Lady of Guadalupe. The gorditas de nata are super soft and spongy biscuits, they have a super distinctive smell, and I’m certain that their aroma is one of the things that make them so attractive. As a child I loved gorditas, but now it has become harder for me to buy street food, I have become super picky. With this recipe I have solved the problem!! They have the same taste (I think even better hahaha) and they are prepared under hygienic conditions.
The main ingredient is the nata. Nata is the fat that rises to the top when raw milk is boiled to be pasteurized. It’s collected and stored in the refrigerator to thicken even further. It is very flavorful and rich; sometimes it’s used as a spread. It is not easy finding natas in large cities, and when you do sometimes they are not that good. This time I found artisanal natas in a gourmet supermarket; they were super-fresh and good… also pricey but worth it. You can substitute natas for clotted cream.
I had to experiment a little with the procedure: I didn’t follow the traditional way of making the gorditas by hand; instead I decided to make them as cookies in order for them to be more uniform in shape. The traditional way of cooking them is using a griddle, but after several experimentations I decided that the best solution was to cook them using a non-stick pan over very low heat, in that way they don’t burn but they are well cook. This method gives the perfect results!!
While I was cooking them, they started to disappeared immediately; they were devoured right after getting out of the pan hahaha. The truth is that they are irresistible! And the kitchen smells of that distinctive aroma even after several hours …. Simply delicious!!! You seriously have to try them!!
- 200 gr nata (7 oz clotted cream)
- 2 eggs
- ¾ cup (175 gr - 6 oz) sugar
- 1 teaspoon vanilla extract
- 500 gr (17.6 oz) flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- In a large bowl put the natas, whisk until they fluff up a bit. Add eggs and vanilla, mix well. Once well incorporated, add sugar and mix.
- In a medium bowl sift the flour, baking powder, baking soda, salt and cinnamon. Add to the mixture of wet ingredients gradually. Mix with a spoon until the point where it’s impossible to keep mixing with ease, now you have to incorporate the mixture with your hands until the dough is soft and smooth.
- Cover the dough with a plastic bag and refrigerate for at least 30 minutes; preferably overnight.
- Flour a smooth surface. Remove the dough from the refrigerator and spread on the floured surface. Knead until 1 cm (0.4 in) thick. With a round cookie cutter of 7 cm (2.75 in) in diameter, cut the dough.
- Place the dough in a non-stick pan over low heat (very low), give the first turn when they still look a little bit raw, this will make them rise well. When they are really puffed, turn again. (In total, you have to flip them 2 times)
- You can cut them in half and use as a filling one of the following: Cajeta (Mexican caramel), jam, Nutella, chocolate syrup, etc.
- You can substitute natas for clotted cream.