Appetizer: Mexico – Bajio Mexico — Aguascalientes – Gorditas de Nata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 6 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour  
- 1 cup (240 ml) nata (clotted cream)  
- 1/2 cup (100 g) granulated sugar, plus 2 tbsp (30 g) for dusting  
- 1/2 cup (113 g) unsalted butter, softened  
- 2 tsp (8 g) baking powder  
- 1/2 tsp (3 g) fine salt  
- 1 large egg (approx. 1 3/4 oz (50 g))  
- 1/2 cup (120 ml) whole milk, plus more if needed  
- 2 tbsp (30 ml) neutral oil or melted butter for the griddle

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour  
- 1 cup (240 ml) nata (clotted cream)  
- 1/2 cup (100 g) granulated sugar, plus 2 tbsp (30 g) for dusting  
- 1/2 cup (113 g) unsalted butter, softened  
- 2 tsp (8 g) baking powder  
- 1/2 tsp (3 g) fine salt  
- 1 large egg (approx. 50 g)  
- 1/2 cup (120 ml) whole milk, plus more if needed  
- 2 tbsp (30 ml) neutral oil or melted butter for the griddle

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Soft, slightly sweet griddled cakes made with nata (clotted cream) that yield a rich, tender interior and lightly crisp exterior; traditionally served plain or with a light dusting of sugar.

Regional Notes:
In Aguascalientes, gorditas de nata are made with locally available nata which gives them a distinctive creamy flavor and exceptionally soft texture. Unlike savory masa-based gorditas, these are a sweet breakfast or snack item, typically small and simple—not stuffed—often finished with just a sprinkle of sugar.

1. In a large bowl whisk together the flour, baking powder, salt, and 1/2 cup (100 g) sugar until evenly combined.  
2. In a separate bowl, cream the softened butter with the nata until smooth. Beat in the egg until blended.  
3. Add the nata-butter mixture to the dry ingredients and begin mixing. Pour in the milk gradually and stir until a soft, slightly sticky dough forms. If the dough is too dry add milk 1 Tbsp (15 ml) at a time; if too wet, add a tablespoon of flour.  
4. Turn the dough onto a lightly floured surface and knead gently 6–8 times until cohesive and smooth. Do not overwork. Cover with a kitchen towel and let rest 20–30 minutes at room temperature.  
5. Divide the dough into 16 equal pieces for small appetizer-size gorditas (about 1.25 oz (35 g) each). Roll each into a ball, then gently flatten to about 3–3.5 inches (7–9 cm) wide and 1/4–1/3 inch (6–8 mm) thick. Keep shaped rounds covered while you work.  
6. Heat a heavy skillet or griddle over medium-low heat (about 325–350°F / 160–175°C). Brush lightly with oil or melted butter. Test with a scrap piece of dough—surface should sizzle gently but not burn.  
7. Cook gorditas in batches, 2–3 minutes per side, until puffed and golden with small brown spots. If they puff up unevenly, press gently with a spatula once or twice to ensure even cooking. Total cook time per gordita is about 4–6 minutes.  
8. Transfer cooked gorditas to a wire rack to cool slightly. While warm, dust lightly with the reserved 2 tbsp (30 g) sugar if desired. Serve warm or at room temperature.

Short Description:
Soft, slightly sweet griddled cakes made with nata (clotted cream) that yield a rich, tender interior and lightly crisp exterior; traditionally served plain or with a light dusting of sugar.

Regional Notes:
In Aguascalientes, gorditas de nata are made with locally available nata which gives them a distinctive creamy flavor and exceptionally soft texture. Unlike savory masa-based gorditas, these are a sweet breakfast or snack item, typically small and simple—not stuffed—often finished with just a sprinkle of sugar.

1. In a large bowl whisk together the flour, baking powder, salt, and 1/2 cup (100 g) sugar until evenly combined.  
2. In a separate bowl, cream the softened butter with the nata until smooth. Beat in the egg until blended.  
3. Add the nata-butter mixture to the dry ingredients and begin mixing. Pour in the milk gradually and stir until a soft, slightly sticky dough forms. If the dough is too dry add milk 1 Tbsp (15 ml) at a time; if too wet, add a tablespoon of flour.  
4. Turn the dough onto a lightly floured surface and knead gently 6–8 times until cohesive and smooth. Do not overwork. Cover with a kitchen towel and let rest 20–30 minutes at room temperature.  
5. Divide the dough into 16 equal pieces for small appetizer-size gorditas (about 1.25 oz / 35 g each). Roll each into a ball, then gently flatten to about 3–3.5 inches (7–9 cm) wide and 1/4–1/3 inch (6–8 mm) thick. Keep shaped rounds covered while you work.  
6. Heat a heavy skillet or griddle over medium-low heat (about 325–350°F / 160–175°C). Brush lightly with oil or melted butter. Test with a scrap piece of dough—surface should sizzle gently but not burn.  
7. Cook gorditas in batches, 2–3 minutes per side, until puffed and golden with small brown spots. If they puff up unevenly, press gently with a spatula once or twice to ensure even cooking. Total cook time per gordita is about 4–6 minutes.  
8. Transfer cooked gorditas to a wire rack to cool slightly. While warm, dust lightly with the reserved 2 tbsp (30 g) sugar if desired. Serve warm or at room temperature.