How to Make New Mexican Gorditas and Biscochitos
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- Опубліковано 15 чер 2024
- Bryan Roof makes host Julia Collin Davison Gorditas. Equipment expert Adam Ried shares his top picks for tortilla presses. Christie Morrison makes host Bridget Lancaster New Mexican Biscochitos, and Toni Tipton-Martin talks about the history of these cookies.
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I am loving these segments where Bryan comes back from travels with a new recipe! He makes everything look fantastic!
Yep, a lot of great recipes. Those gorditas look great, and not too hard to make.
Nice job on the gorditas, but really, that meat should also have a bunch of roasted Hatch green chiles and Mexican oregano in it. Some hot New Mexican chile powder would be nice as well.
The only that was left out of the gorditas, was sour cream! And for my taste a green homedae salsa. Yummy
The restaurant has red or green on the menu, this was his version based on the real deal.
I own both the top tortilla press models, agree with the ranking. Owned the Victoria first, the Masienda press is much nicer. Also, “making tortillas is easy” is a true, but making tortillas that puff….that’s where the magic is. Check out the great videos on making them puff from Masienda
Yum. Great meal to have any time of the day. I'll give that recipe a try. Thank you.
Thank you for this recipe. It looks so yummy😋 I'm planning on trying this one😋
Such a lovely Channel, i am able to learn so many dishes , and really relax while watching the cooking ♥️
Yumm! Breakfast gorditas! Hope to try!
They are looking great!
I love, love, America's Test Kitchen!
They looked delicious.!!❤❤
Wow , amazing food that really anyone can make I live in rome new york where biscotti rules, those cookies biscochito,s are definitely worth a taste , they would go perfect with coffee
Thank you!
I grew up seeing my mother making these gorditas at least twice a month. Delicious.
My tortilla press is not a one trick pony - I use it to make uniform tart/tassie pastry rounds, Moravian thin spice cookies, wrappers for dim sum and more!
Only thing missing from either the dough or the pico is green chile!!!
My mom use to.make these gorditas for us back in the sixties, when she ran out of meat she would stuff them with cheese, seal them and fry them. They were my favorite
I make them for my family now,but I don't fry them, I cook them on the Comal or griddle, they're just as delicious 😋
And they're healthier.
First time I have seen this, very accessible, great production value (video/audio/continuity), without excessive detail.
They've had TV shows on PBS for 23 years. This is one of them.
Las Cruces representing. I live 5 min from Seanz Gorditas. Very good place :)
I am in Alamogordo and gotta try it the next time I get over there!
Yummy❣️
Yummy
Singguh resep yang kelihatan lezat dan enak
N p os biscochitos were a specialty done by my grand ma. I had them with orange juice. They taste great.
No Green Chile?
Those Gorditas are on the Menu for us this week. Thanks! Drool. 🤤
Thanks for sharing these two recipes. I grew up eating these, but never got the recipes.
If it crack the masa need more water
Totally agree, the dough should be like new play dough, moist but not sticking to you hands. Mixing well is important, and it’s suggested you let the dough rest for at least 20 mins after mixing from masa harina, helps let it hydrate. If it dries out, add more water. You can’t overwork masa dough (no gluten)
Squish the tortilla dough in your hand before cooking or try to make a ball out of it. When it is dry, it does not stick to itself and falls apart. Also, it must be noxtamalized. Home-ground raw uncooked crude corn falls apart no matter how much water is used.
Years ago they sold a milk cracker that was so. Delicious ii cant remember the cracker name but the.y came in a purple wrapped box year 1960 perhaps you could research and make them. Thank you!!
For the gorditas, is the masa harina instant or regular?
Rum? Sherry? Bourbon? Traditional Biscochitos usually have liquor! Also we cut them out with cookie cutters but I like this log rolling technique a lot.
The gorditas look great. I don't care much for deep-frying, so I'll have to see if there's a way to bake them like cornbread. I know they won't be the same...
No, you do not need a tortilla press. You can roll them out or pat them out by flipping the dough between your hands, as is traditional. And then there is the use of plastic...
I was wondering about shallow frying.
@@lynnstlaurent6789 I don't know. I think that might work, but it would be tricky to get the crispy outside and soft inside. I'd do them one at a time in a wok, maybe. You need a lot of heat and you'd have to flip them several times and make sure they don't burn. Deep-frying is easy, but I'm with Satchel Paige who supposedly said, "Avoid fried food, it angers the blood."
Put them on the griddle, just spray the griddle with a little oil, they taste just as good.
I wonder about using wet erase markers on glass nowadays. In theory, it may come off in the dishwasher, and they are pretty clear on glass. You can measure out the 4" on the pie plate.
I think they are called Vis a Vis
This reminds me a little of our curry- bunnies (fat-cake) and savoury mince🇿🇦
I have a bad memory and can only remember one recipe at a time. I wish the galletas or biscochitos were a separate video from the gorditas.
Wow, never had or heard of a gordita (outside of nasty taco bell) that looks that delicious. I will be trying this simple recipe soon. Thanks for sharing!!
Gorditas and tamales are the best.
Is this a mix of other videos? I remember all but the cookie recipe.
❤❤❤
Size your dough ball according to the size of the tortilla press.
I noticed that as well.
Also, that white one was NOT made out
of powdered steel. It has powder-coat
paint on it. Be careful, once you scratch
the powder-coat, it will rust! Anyone else
notice the warped bottom plate?
steve
yum! which hot sauce is that?
I respect very much the burns and scars on Julia's hands they stir memories of my own mother's hands, and now my own.
I prefer cornbread made with Masa harina vs cornmeal, it's inparts a stronger corn flavor.
Boa noite cheguei para te abraçar
😋👍🏻
Try using a empty paper towel cardboard roll. Any recipe for rolled cookies, I use that trick.
When they crack on the sides…. Needs better hydration of maseca…. Not necessarily more water… sometimes the dough just needs to rest longer.
If you were looking for the cake featured on the thumbnail like I was....It's Upsidedown Buttery Orange Cake and here is the link.
ua-cam.com/video/-GNBKu2dUhs/v-deo.html
Omg thanks so much. I was like that cake looks good. I gotta try to fine that episode.. Good looking out !
🙌🙌🎖🎖🎖🙌🙌
Delicious mexican food !
¡ Viva México !
Nuevo México
I live in Abq and love New Mexican food.
When does the Toni experiment end?
Yum, those don't look like the Taco Bell Gorditas. They look better.😋
Bisquit-cheetos???!!! LOL! It's bees-coh-chi-tos.
We want how to make Boston Brown bread
ATK added their recipe almost four years ago. 🔎🔎
@@sandrah7512 I searched the vids but couldn't find it
@@oklyjohn3417 Well, I don't know what else to say - the full episode was added on April 28, 2019 and the standalone recipe segment was added August 29, 2019. 🤷🏼♀
If you can't find it on UA-cam, the episode is S18, E26: "Pub-Style Favorites, Revisited" and is likely available on several of the streaming platforms ATK uses. But regardless, if you search ATK's channel specifically as you can via a browser, or just UA-cam in general which is apparently your only option with an app, I found those videos are typically at the top of the list for a search of "boston brown bread" even signed out of YT on a browser that I rarely use.🤷🏼♀ Good luck!
Here we cook different
If you add a homemade salsa verde instead of bottled it’s a whole other level of delicious
No hatch chiles?
How to make gordita shells like taco bell???
Have a look at Joshua Weissman's gordita video
Pork carnitas gorditas
Bottled hot sauce?
New mejico jaja this fullblonw mexican
Well Las Cruces is near the border.
@@joycej9415 i try to tell that to the boder patrol
@Alvarado Ramos yes the border crossed us, thankfully the food/recipes can go back and forth freely!
The tortilla press test was dumb. The little one might be harder to use, but only by a tiny fraction which is probably compensated for by not having to find storage space and being able to grab out of the cupboard with one hand. Nothing makes sense about putting a large dough ball in a small press. The cookies, however….I am going to do them. Wondering what brand of lard you used
It was dumb. I have a wooden press, handmade using specs from a mexican cookbook. I've used it for years and it works great $95 for a press ... no thanks.
$95 tortilla press to put right next to your diamond encrusted microwave.
What? No brandy in these biscochitos?
or rum or sherry, or orange juice or milk, SOMETHING!
Typically if they crack on the sides you’re pressing too fast.
New Mexican Gorditas are served with either green or red chile sauce or salsa..... never vineger-loaded hot sauce.
Using the glass to press can create a serious gash if the pie plate breaks.
$95 or a Latina Abuela
How can a million abuelas be wrong?
I don't have an Abuela, but my 40-year old wooden handmade press works great.
I thought picadillo had green olives and raisins in it.
Reviewing tortilla presses... again.
Wait you guys are just reuploading duplicate segments.
Born and raised native New Mexican here and I was not impressed with this representation. Those gorditas are *not* NM cuisine - the restaurant that was referenced is self-advertised as a Mexican restaurant, and if it has to be explained to this channel what the difference is between Mexican and New Mexican cuisine, then they have no business posting this video in the first place. 🙄 Major fail.
Not a single Mexican chef lol
they make cultural foods all the time without people from that culture in the kitchen lol. come on now.
I was about to say.. but you know what? it's a good thing to enjoy other peoples culture :) gatekeeping sucks worse.
@@sh0eh0rn4 "cultural foods" come on. you don't think some mexican representation would improve this?
@@tany2191 of course it is, but I want insider information tbh
He showed the New Mexican cook/chef that taught him in Las Cruces
Too much! I'm 110% mexican and gorditas dont be taking tht long. 1st of all big zip bag for tht much Spice 😮. Plus they don't look like pic and stuffed
How about next season doing some Diabetic friendly stuff with sugar free desserts and other dishes.
ATK has an entire cookbook dedicated to diabetic recipes.
What is the point of this woman at the beginning? Checking off the boxes I guess.
Please don’t say ha-reen-a. Try ah-deen-ah or something somewhat similar to the spoken word OR print it on the screen in addition to your English pronunciation of a Spanish word.
... Is Brian of latin decent If so please disregard the following ? What would be a more ethical is to feature a latino chef in this video to present their cultural food don't ya think ? Not everything needs to be white washed.
That doesn't make any sense.
If the masa cracks it's lacking moisture also typically no cheese mixed with the masa especially jack cheese no such thing in mexico
I prefer the Gordi Bueans but whatever.
the masa was missing lard and baking soda