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Recipe

Gorditas de Calabaza de Castilla

10 mins
25 mins
Low
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This is a Mexican dish that nobody knows or shares and in Veracruz it is only served with the family. Vegetables for breakfast and fooling the palate with something sweet;)

Ingredients

4 portions
  • 250 grams Castilla pumpkin, Cooked
  • 30 grams corn dough
  • 1 pinch salt
  • 2 tablespoons sugar
  • vegetal oil, necessary amount

Preparation

Take your ingredients and mix in a bowl, reserve a little of the pumpkin because it can provide too much liquid to your dough and make it watery and sticky. Remember to try your dough before so you can make sure that the flavor you like, if the dough is sticky you can add more corn dough or corn starch to absorb a little moisture.
Heat oil in a semi-deep frying pan, but only cover half a centimeter deep, with a spoon put a little of the mixture and form a donut, first brown on one side and then the other, remove them and let them drain on absorbent paper .
Once you have your gorditas cooked and drained you can enjoy a very Mexican breakfast.

PRESENTATION

Put them on an extended plate and accompany them with hot coffee;)

TIPS

You can eat them cold or hot but the taste will change and it depends on which one you like the most. Any questions I resolve it with pleasure

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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