Entree: Mexico – Zacatecas, Bajio Mexico – Gorditas de Nata Zacatecanas (Cream Gorditas from Zacatecas)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) fine salt
- 3 tbsp (45 g) granulated sugar
- 1 cup (240 ml) nata (clotted cream) or very thick Mexican crema
- 1 large egg (approx. 50 g)
- 1/2 cup (113 g) unsalted butter, softened (or lard for authentic flavor)
- 1/3 cup (80 ml) whole milk, plus up to 2 tbsp (30 ml) more if needed
- 2 tbsp (30 ml) vegetable oil or lard for the griddle
- Optional filling A — Frijoles y Queso:
  - 3 cups (720 ml) refried pinto beans (homemade or canned)
  - 4 oz (115 g) queso fresco, crumbled
- Optional filling B — Chicharron:
  - 8 oz (225 g) chicharrón prensado or prepared chicharrón, roughly chopped
  - 1 cup (240 ml) salsa verde (see below) or store-bought salsa verde
- Optional filling C — Pollo deshebrado (shredded chicken):
  - 2 cups (approx. 280 g) cooked shredded chicken breast
- Salsa verde (for filling/serving):
  - 10 oz (300 g) tomatillos, husked and rinsed (about 10–12 small)
  - 2 serrano chiles (or to taste)
  - 1 small garlic clove
  - 1/4 cup (15 g) fresh cilantro leaves
  - 1/2 tsp (3 g) salt
- Garnishes/serving:
  - 1/2 cup (120 ml) finely chopped white onion
  - 1/2 cup (15 g) chopped cilantro
  - Lime wedges
  - Sliced radishes (optional)

Instructions

Short Description:
Soft, slightly sweet griddle-cooked gorditas made with nata (clotted cream) incorporated into a wheat dough, split and stuffed with traditional fillings such as refried beans and queso, chicharron, or shredded chicken to make a complete main-course meal.

Regional Notes:
This Bajio/Zacatecas variation uses nata in the dough, giving the gorditas a tender, slightly rich and lightly sweet crumb compared with corn-masa gorditas common elsewhere. They are cooked on a comal (griddle) until puffed and golden, then split and filled with local favours—frijoles, queso fresco, or chicharron—typical of Zacatecan street and home cooking.

1. Make the salsa verde first (if using): In a small saucepan, simmer tomatillos and serranos in just enough water to cover for 6–8 minutes until softened. Drain and transfer to a blender with garlic, cilantro, and salt; blend to a coarse puree. Taste and adjust salt. Set aside.
2. Prepare fillings while salsa cools: For refried beans, warm them in a skillet with a little oil or a knob of butter until silky; keep warm. For chicharron, toss chopped chicharron with 1 cup (240 ml) salsa verde and warm gently to meld flavors. For shredded chicken, season/upheat with a little salsa or warmed broth to taste. Keep all fillings warm and ready.
3. Make the dough: In a large bowl whisk together flour, baking powder, salt, and sugar. Cut the softened butter (or lard) into the dry mix until it resembles coarse crumbs. In a separate bowl beat the egg with the nata and 1/3 cup (80 ml) milk; stir into the flour mixture until a soft dough forms. If dough is dry, add up to 2 tbsp (30 ml) more milk. Dough should be soft, slightly tacky but not sticky.
4. Rest the dough: Cover the bowl with a clean towel or plastic wrap and let rest 15 minutes at room temperature to relax the gluten and let the nata hydrate the flour.
5. Portion and shape: Divide dough into 12 equal pieces (each about 2.5 oz / 70 g) for 12 gorditas (serves 6 at 2 gorditas each). Roll each portion into a ball, then flatten gently with your hands or a tortilla press between plastic to about 1/2 inch (1.2 cm) thick—they should be thicker than a tortilla.
6. Cook on griddle: Heat a cast-iron comal or large skillet over medium heat and brush lightly with 1–2 tsp (5–10 ml) of oil. Place 3–4 gorditas on the hot surface, cook 3–4 minutes until small bubbles form and underside is golden, flip and cook another 3–4 minutes until puffed and golden on both sides. If desired, press gently with a spatula while cooking to encourage even puffing. Repeat with remaining dough, brushing pan with oil as needed.
7. Assemble: When cool enough to handle, use a small knife to split each gordita about three-quarters of the way through, creating a pocket. Fill each with about 1/4–1/3 cup (60–80 ml) of warm refried beans and 1–2 tbsp (15–30 g) crumbled queso fresco, or 2–3 tbsp (30–45 g) chicharron mixture, or 1/3 cup (75 g) shredded chicken. Add chopped onion, cilantro, a squeeze of lime and extra salsa to taste.
8. Serve hot: Arrange 2 gorditas per person (or more if desired) with lime wedges, extra salsa verde, sliced radishes, and a simple salad of chopped onion and cilantro. These gorditas are best the day they are made.
9. Make-ahead/storage: Dough can be refrigerated up to 12 hours; bring to room temperature before shaping. Cooked gorditas freeze well; reheat briefly in a hot skillet and refill.