Balearic Gordita

Ingredients

The Balearic Gordita differs from the original Mexican gordita in several ways. Firstly, the dough is made with a combination of all-purpose flour and semolina, giving it a unique texture. Secondly, the filling incorporates Balearic ingredients such as sobrasada, Mahón cheese, and roasted red peppers, adding a Mediterranean twist to the dish. Lastly, the cooking technique may vary, with the Balearic Gordita being cooked until golden brown and crispy on the outside. We alse have the original recipe for Gordita, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (150g) semolina 1 cup (150g) semolina
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 200g sobrasada (Balearic cured sausage) 200g sobrasada (Balearic cured sausage)
• 200g Mahón cheese, grated 200g Mahón cheese, grated
• 1 roasted red pepper, sliced 1 roasted red pepper, sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina, baking powder, and salt.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients, mixing until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. 4.
   Divide the dough into small balls and flatten each ball into a disk shape.
5. 5.
   In a separate bowl, mix together the sobrasada, grated Mahón cheese, and roasted red pepper slices. Season with salt and pepper to taste.
6. 6.
   Spoon a generous amount of the filling onto one half of each dough disk, then fold the other half over to enclose the filling. Press the edges firmly to seal.
7. 7.
   Heat olive oil in a frying pan over medium heat. Fry the gorditas until golden brown and crispy on both sides, about 3-4 minutes per side.
8. 8.
   Remove the gorditas from the pan and drain on paper towels to remove excess oil.
9. 9.
   Serve the Balearic Gorditas warm and enjoy!

Treat your ingredients with care...

• Sobrasada — Make sure to remove the casing before using it in the filling.
• Mahón cheese — If Mahón cheese is not available, you can substitute it with another semi-hard cheese with a similar flavor profile, such as Manchego or Pecorino Romano.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the filling.
• Serve the Balearic Gorditas with a side of aioli or tomato sauce for dipping.
• If you prefer a lighter version, you can bake the gorditas in the oven instead of frying them. Brush them with olive oil and bake at 200°C (400°F) for about 15-20 minutes, or until golden brown.

Serving advice

Serve the Balearic Gorditas as a main course accompanied by a fresh green salad. They can also be enjoyed as a delicious appetizer or snack.

Presentation advice

Arrange the Balearic Gorditas on a platter, garnished with fresh herbs such as parsley or cilantro. Sprinkle some grated Mahón cheese on top for an extra touch of flavor.