Cooking in

Agassiz · the Fraser Valley

Nearest city · Vancouver Change

Mexican

Gordas de Harina — Mascota, Jalisco

A traditional wheat flour cookie from the mountain town of Mascota in Jalisco, Mexico. Unlike the corn-based gorditas found elsewhere in the country, these are thin, griddle-cooked rounds made rich by a triple-fat combination — vegetable shortening, pork lard, and natas (the thick cream skimmed from heated whole milk, similar in character to clotted cream) or unsalted butter. Pressed flat on a tortilla press and cooked low and slow, they finish crisp as they cool on the rack, landing somewhere between a shortbread and a flour tortilla in character. Diana Kennedy documented them from the Jalisco highlands, where home bakers have long kept this style of sweet griddle cookie alive.

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Serves40 cookies

Within reach4of 6 in Agassiz

Four in town · two not yet within reach.

How the 6 are reached

In town: 4 · natas or unsalted butter, sugar, eggs, all-purpose flour
Not yet within reach: 2 · vegetable shortening, pork lard

Cook

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

2½ oz (75 g)

vegetable shortening

Not yet within reach of Agassiz · each reach is counted

2½ oz (75 g)

pork lard

Not yet within reach of Agassiz · each reach is counted

2½ oz (75 g)

natas or unsalted butter

In town · Farm House Natural Cheeses →

½ cup (125 ml)

sugar

In town · Anita's Organic Mill · Chilliwack →

4 teaspoons

salt

Your own market

2 large

eggs

In town · Farm House Natural Cheeses →

1 lb (450 g)

all-purpose flour

In town · Anita's Organic Mill · Chilliwack →

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Agassiz →

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

Cream the three fats together until smooth and uniform.

Beat in the sugar, salt, and eggs along with a small handful of flour until the mixture is cohesive.

Work in the remaining flour gradually until a soft, pliable dough forms. Do not overwork.

Divide into 40 equal balls (approximately 1 oz / 28 g each).

Press each ball between plastic-lined tortilla press plates to a 5-inch round.

From the canon — The corn tortilla is the foundational food of Mexican cuisine — a thin, round disc of nixtamalized masa cooked on an ungreased comal (flat griddle) until it … Tortilla — hand press, comal, and the puff →

Cook on a griddle held at very low heat — approximately 150–160°C / 300–320°F — until lightly golden on the underside, about 5 minutes. Flip and repeat.

Transfer to a wire rack in a single layer and cool completely. The cookies crisp as they cool.

III

Sensory Tests

◇Hold a cooled gorda between thumb and forefinger and apply gentle lateral pressure: a correctly made one snaps cleanly with an audible crack and the cross-section reveals a uniform, slightly layered pale-golden interior — not a doughy bend or a floury white centre.

◇Press the surface of a warm gorda immediately after it comes off the comal: it should feel soft and yielding, then firm noticeably within two minutes of rack resting — if it stays soft and floppy after five minutes of cooling, the fat ratio or the cooking temperature was wrong.

◇Smell the gorda at room temperature: the dominant note should be toasted wheat with a secondary milky-fat warmth. Any rancid note indicates old lard; any absence of fat fragrance entirely suggests the fat proportion is too low or the natas were omitted in favour of a lean substitute.

◇Where it lives or dies. The gorda lives or dies in the first thirty seconds on the comal: the heat must be low enough that the fat in the dough melts and migrates slowly to the surface, basting the round from within as it sets — too high and the exterior seizes before the interior cooks through, producing a raw-centred round that will never crisp properly on the rack regardless of how long it cools.

IV · Cross-Cuisine Parallels

scottish-shortbread — Scottish — Both rely on a high ratio of rendered or clarified animal fat to soft flour to achieve a sandy, crumbling snap on cooling; both are cooked at low heat to prevent browning before the interior sets; and both are deceptively plain in ingredient list yet punishingly precise in fat quality and temperature management. clotted-cream-scone — Cornish / English West Country — The use of natas — thick cream skimmed from scalded whole milk — mirrors the role of clotted cream in enriching baked doughs; in both preparations this particular fat contributes a faintly caramelised, dense dairy note that fluid cream or butter cannot replicate. tlayuda — Oaxacan — Both are griddle-cooked wheat or corn rounds where the comal temperature and the slow cook are the central technical variables, and both finish their texture transformation off the heat — the tlayuda crisping as it dries, the gorda de harina crisping as its fats solidify on the cooling rack.

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