Masa corn gorditas sweetened with piloncillo, cinnamon and anise, a typical fair sweet from central Mexico.
About this recipe
Sugar gorditas are a sweet and simple dessert made from masa corn dough mixed with piloncillo, cinnamon and anise. They are shaped into small flattened balls and cooked on a griddle until golden and crispy on the outside, with a soft, aromatic interior. They are popular at fairs and markets throughout Mexico.
History & Origin
Sugar gorditas are one of the oldest traditional Mexican sweets, with roots that blend the indigenous tradition of sweet corn with the Spanish influence of sugar and spices. Piloncillo, the unrefined raw sugar shaped into a cone that is characteristic of Mexico, was quickly adopted in corn masa preparations from the 17th century onwards. At fairs and patron saint festivals throughout central Mexico, especially in states such as Hidalgo, Querétaro and Guanajuato, sugar gorditas are as essential as the pork rind and bean varieties. Mexican grandmothers prepared them as a sweet afternoon snack for children, and their scent of cinnamon and anise is for many families synonymous with home and celebration.
Estimated cost
£3.80
Total cost
£0.63
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
220
Calories
4g
Protein
44g
Carbohydrates
4g
Fat
2g
Fibre
80mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Dissolve the grated piloncillo in the warm water along with the ground cinnamon and anise. Leave to rest for 5 minutes then strain.
- 2
In a bowl, mix the masa flour with the pinch of salt and the softened butter. Make a well in the centre and gradually add the piloncillo water, mixing until you have a smooth, pliable dough.
- 3
Divide the dough into 12 equal portions. Roll into balls and flatten each one between your palms into a disc about 1 cm thick.
- 4
Cook the gorditas on a griddle over medium-low heat, 8–10 minutes per side, until well cooked with a lightly golden, slightly crispy exterior.
- 5
Remove from the griddle and sprinkle with sugar while still hot. Serve as a dessert, afternoon snack or alongside coffee or atole.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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