There are recipes that are not written down on paper, but rather stored in the memory. These Mexican sweet flour gorditas is one of them. They did not come to our family in a notebook with perfect handwriting, but rather in hands covered in flour, on a kitchen table worn by years of use, and in the unmistakable aroma that announced that something special was about to come off the griddle.
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This recipe was created by my grandmother. She never talked about exact measurements or precise times. Everything was “until the dough feels alive,” “until it browns as it should.” In her kitchen, mornings began early, when the sun was just rising and the griddle was already hot. There, amid soft conversations and the sound of the dough, the sweet flour gorditas that marked our childhood were formed.
Sweet gorditas are not just a craving, they are a tradition. They are the after-school snack, the impromptu breakfast, the perfect excuse to sit down and chat. Sweet flour gorditas, in particular, have something of an everyday celebration about them: they don’t need a special occasion, because they create one themselves. Sugar, flour, and patience. Nothing more, and everything at once.
This is a family recipe. Over time, the recipe passed on to my mother. It wasn’t a formal transfer, there was no ceremony or written instructions. One day, she just knew how to make them. Her hands learned what her eyes had observed for years. The flavor remained intact, even though the kitchen was different and times had changed. Sweet flour gorditas continued to puff up the same way, browning to that exact shade that only experience can achieve.
My mother has been making them for decades. For the family, for unexpected visitors, for good days and also for difficult ones. Every time she prepares the dough, she seems to repeat a silent ritual that connects generations. In each turn on the griddle is my grandmother’s story, and in each bite, a memory that is renewed.
These sweet flour gorditas are not a sophisticated dessert, nor do they seek to impress. Their magic lies in their simplicity, their honesty, in that flavor that does not change with trends. They are soft on the inside, slightly crispy on the outside, with that subtle sweetness that goes perfectly with coffee, a glass of milk, or a cup of oatmeal or cream of wheat.
Today, this recipe lives on. Not only because it continues to be prepared, but because it continues to be shared. Because every time someone asks, “How do you make them?”, the answer is not just ingredients, but a story. The story of a grandmother who cooked with her heart, a mother who preserved that legacy, and a family that understands that food is also a form of love.
Mexican sweet gorditas are just that: a warm memory fresh off the griddle, a tradition that is slowly kneaded and proudly passed down.
If you like this recipe, go check out our pineapple sweet tamales, a Mexican recipe you will love!
Ingredients
Method
- In a medium bowl, combine the warm water with the sugar and salt. Mix with a spoon until blended.
- Separately, place the flour and baking powder on a clean countertop. Make a well in the center to add the water mixture.
- Mix with your hands from the center to the edges until a dough forms. Knead for 5 minutes, just enough to obtain a very smooth and homogeneous dough.
- Divide the dough into 18 balls of the same size and place them on a plate covered with a kitchen towel to rest for 15 minutes.
- Meanwhile, place a large griddle or skillet over medium heat. To form the gorditas, take a ball of dough, place it on a tortilla warmer lined with plastic wrap, and flatten it to the desired thickness.
- When you have 3 gorditas ready, place them on the griddle and cook for 3 minutes on each side, until they are golden brown. Repeat the process with the rest of the gorditas until they are all ready.
- Eat immediately or store in a tightly sealed container for up to 1 week in the refrigerator. To eat later, reheat directly on the griddle.
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