I still remember the first time I tasted gorditas de nata. It was a quiet Sunday morning at my abuelita’s house, and the smell of freshly cooked pastries filled the air. She stood by the stove, gently flipping the golden-brown gorditas on a comal, humming an old ranchera song. When she handed me one, warm and fragrant, I took a bite, and the soft, sweet pastry melted in my mouth. That moment stayed with me forever, and now, I want to share that nostalgic experience with you.
If you’ve ever been to a Mexican bakery, you’ve likely seen these small, thick, and slightly sweet pastries lined up, their delicate aroma tempting you. Gorditas de nata are a traditional treat, perfect for breakfast, a quick snack, or dessert. Made with nata (Mexican clotted cream), these pastries have a rich, buttery taste that makes them irresistible.
In this guide, I’ll take you through everything you need to know to make the best homemade gorditas de nata. From understanding their history to mastering the perfect texture, let’s dive into this beloved Mexican recipe!
Table of Contents
What Are Gorditas de Nata? (A Traditional Mexican Pastry)
Origin and history of gorditas de nata in Mexican cuisine.
As a child, I would wake up to the sweet aroma of gorditas de nata sizzling on my grandmother’s comal. She would tell me how these golden, pillowy treats have been a cherished part of Mexican cuisine for generations. Originating in central Mexico, they were once a staple in rural kitchens where fresh nata—thick cream skimmed from boiled milk—was abundant. Over time, street vendors and panaderías perfected their craft, creating a treat that blends indigenous and Spanish influences. Today, gorditas de nata remain a beloved delicacy, evoking nostalgia and tradition with every soft, buttery bite.
Explanation of nata (Mexican clotted cream) and its role in the recipe.
My mother always saved the thick, velvety layer that formed atop freshly boiled milk. She called it nata, a rich, naturally clotted cream that added unparalleled depth to our baking. In gorditas de nata, this luscious ingredient transforms the dough, creating an irresistibly soft and tender texture. Unlike regular cream, nata boasts a slightly caramelized essence, lending a subtle sweetness to every bite. It binds the flour, sugar, and butter into a smooth, pliable dough, ensuring that each gordita de nata remains fluffy yet rich. This old-world technique elevates the pastries, making them a treasured staple in Mexican kitchens.
How are these different from other Mexican sweet breads (pan dulce)?
Unlike traditional pan dulce, which often features airy interiors and sugary crusts, gorditas de nata have a denser, almost biscuit-like texture with a delicate chew. While conchas boast a crumbly streusel topping and polvorones crumble at the slightest touch, these golden, griddle-cooked treats remain soft yet substantial. Their richness comes from nata, an ingredient absent in most Mexican pastries, giving them a subtle depth of flavor. Unlike fluffy bolillos or syrup-soaked puerquitos, gorditas de nata rely on simplicity—no elaborate decorations, just pure, buttery goodness with a hint of vanilla and cinnamon, making them an understated but cherished delight.
Ingredients for the Best Gorditas de Nata
Essential ingredients:
Nata:
Nata, a luscious dairy derivative, boasts a rich texture and velvety consistency, elevating countless culinary creations. This indulgent cream forms naturally atop heated milk, akin to clotted cream. When unavailable, heavy cream serves as an excellent substitute, ensuring similar decadence. A prime example of its use is gorditas de nata, delightful Mexican pastries with a tender crumb and delicate sweetness.
Flour, sugar, and baking powder for the perfect dough
The foundation of impeccable dough lies in the precise balance of flour, sugar, and baking powder. Flour provides structure, while sugar enhances flavor and promotes a golden crust. Baking powder ensures a delicate rise, creating a soft, airy texture. In gorditas de nata, this trifecta yields irresistibly tender and lightly sweetened pastries.
Butter and milk for softness
Butter and milk contribute unparalleled softness to baked goods, enriching both texture and flavor. Butter imparts a tender crumb and subtle richness, while milk enhances moisture and promotes a delicate, airy structure. In gorditas de nata, this duo ensures a melt-in-the-mouth experience, elevating their signature lightness and irresistible appeal.
Vanilla and cinnamon for added flavor
Vanilla and cinnamon infuse baked goods with warmth and depth, creating a harmonious blend of sweetness and spice. Vanilla lends a smooth, aromatic richness, while cinnamon adds a subtle, earthy warmth. In gorditas de nata, these flavors intertwine, enhancing their delicate sweetness and delivering a comforting, nostalgic essence in every bite.
Optional Additions:
Piloncillo instead of sugar for an authentic taste
Piloncillo, a raw cane sugar, imparts a deep, caramelized sweetness with subtle molasses undertones. Unlike refined sugar, it enriches dough with complexity and a rich golden hue. In an authentic gorditas de nata recipe, piloncillo enhances both flavor and aroma, delivering a traditional touch that evokes true Mexican heritage.
Orange zest or anise seeds for extra aroma
Orange zest and anise seeds elevate baked goods with vibrant, aromatic depth. Zest infuses a citrusy brightness, while anise seeds impart a subtle licorice-like warmth. In a traditional gorditas de nata recipe, these ingredients enhance the dough’s fragrance, creating an enticing sensory experience that lingers with every delicate bite.
Step-by-Step Guide: How to Make Gorditas de Nata at Home
- Prepare the Dough:
I begin by thoroughly mixing the dry ingredients—flour, sugar, and baking powder—to ensure even distribution. This step is crucial for achieving a uniform texture and consistent rise. In my gorditas de nata recipe, this careful blending prevents clumping, creating a smooth, well-balanced dough that bakes to perfection.
I gently incorporate nata, butter, milk, and vanilla into the dry mixture, blending until a soft, pliable dough forms. The nata enriches the texture, while butter adds tenderness. Milk ensures moisture, and vanilla infuses warmth. In my gorditas de nata recipe, this step creates a delicate, flavorful foundation.
- Resting and Rolling:
I let the dough rest for 15–20 minutes, allowing the ingredients to fully hydrate and the gluten to relax. This short pause enhances elasticity and ensures a tender bite. In my gorditas de nata recipe, this crucial step results in a smoother, more pliable dough that yields perfectly soft pastries.
I roll out the dough to an even thickness, ensuring uniform cooking. Using a cutter, I carefully shape small rounds, each one delicate yet sturdy. This precision is key. In my gorditas de nata recipe, consistent sizing guarantees even browning and a perfect balance of crisp edges and tender centers.
- Cooking the Gorditas:
I heat a comal or pan over medium heat, ensuring an even cooking surface. A steady temperature is crucial—it prevents burning while allowing a golden crust to develop. In my gorditas de nata recipe, this careful heating process creates pastries with a beautifully crisp exterior and a soft, tender interior.
I place each round on the heated comal, letting it cook undisturbed. After 2–3 minutes, I flip, revealing a beautiful golden-brown surface. The aroma deepens. In my gorditas de nata recipe, this careful timing ensures a perfectly crisp exterior while keeping the inside soft, delicate, and irresistibly tender.
The Best Homemade Gorditas de Nata Recipe
Equipment
- Mixing bowls
- Rolling Pin
- Round cookie cutter (or glass)
- Comal or non-stick skillet
- spatula
Ingredients
- 3 ⅔ cup all-purpose flour
- 1 cup Mexican nata read notes for subbing
- 2 Tablespoons butter
- ¾ cup sugar
- ⅓ cup whole milk
- 1 egg
- 1 Tablespoons yeast
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Add milk, yeast, 1 tablespoon of sugar, and 3 tablespoons of flour in a medium bowl.
- Stir to form a runny mixture.
- Allow the mixture to rest in a warm environment for about 15 minutes or until is foamy and doubled in size.
Make the dough & proof
- In the bowl of a stand mixer add the remaining flour, sugar, and the preferment dough you made before.
- Add the egg, nata, vanilla extract, butter, and salt.
- Set the medium speed and knead until a smooth dough forms.
- Slightly grease a large bowl with butter or oil.
- Oil your hands with a bit of oil and remove the dough from the bowl.
- Quickly form a ball and place it in the bowl.
- Cover with cling film and allow to proof until doubled in size (from 1 to 3 hours, depending on the room temperature).
Make the gorditas
- Slightly flour a working surface and transfer there the dough.
- Flour a rolling pin and roll the dough into a sheet about ¼-inch (1 cm) thick.
- With a 2.75-inch (7cm) round cookie cutter, cut the dough to form the gorditas.
- As you cut them, place them in a lightly floured baking sheet.
- Reshape the dough scraps and continue to cut out additional rounds until all dough is used.
Second proof
- Cover the gorditas with cling film and allow them to proof in a warm environment for 30 minutes.
Cook
- Heat a comal or iron-cast pan over medium-low heat.
- Carefully, add as many gorditas fit in the pan and cook for one minute or until you’ll see the bottom starts to get brown and crispy.
- Gentle, flip gorditas and keep cooking for another 5-6 minutes to make them puff and cook evenly on the inside (read notes).
- Gorditas will be ready when golden brown on the top and bottom sides.
- Transfer them to a serving plate and wrap them with a kitchen towel to keep them warm.
Notes
- If nata is unavailable, use heavy cream, but for a more authentic flavor, seek out fresh nata from a dairy store.
- For a deeper caramelized sweetness, substitute sugar with piloncillo.
- Store leftovers in an airtight container; warm them slightly before serving for the best taste.
Serving Suggestions & Pairings
- Traditional Mexican pairings:
Served warm, gorditas de nata offer a delicate balance of crisp edges and a soft, buttery center. Paired with café de olla, a traditional Mexican cinnamon-infused coffee, they become an irresistible treat. The rich aroma of spiced coffee enhances their sweetness, creating a comforting and deeply satisfying culinary experience.
I enjoy gorditas de nata alongside a chilled glass of horchata or a warm cup of atole. The creamy, spiced rice drink complements its sweetness, while Atole’s velvety texture adds warmth and depth. This pairing transforms a simple treat into a rich, comforting experience, perfect for any time of day.
- Creative Serving Ideas:
I drizzle warm gorditas de nata with golden honey or rich condensed milk, enhancing their delicate sweetness. The honey adds a floral depth, while the condensed milk provides a luscious, creamy finish. Each bite becomes an indulgent treat, balancing crisp edges with a smooth, velvety layer of irresistible flavor.
I spread a generous layer of dulce de leche or Nutella over warm gorditas de nata, adding a modern indulgence to this traditional treat. The caramel richness of dulce de leche melts into the soft dough, while Nutella’s velvety chocolate-hazelnut fusion creates an irresistible contrast of flavors and textures.
I top warm gorditas de nata with fresh fruit for a refreshing contrast or dust them with cinnamon sugar for extra warmth. Juicy berries add a burst of tartness, while a light cinnamon-sugar coating enhances their delicate sweetness. Each bite balances softness, spice, and natural fruitiness for a delightful treat.
Frequently Asked Questions (FAQs)
What exactly are Gorditas de nata?
Gorditas de nata are traditional Mexican sweet pastries made with nata, a thick cream skimmed from boiled milk. They have a soft, fluffy texture with a slightly crisp exterior and a rich, buttery flavor. Often enjoyed warm, they pair well with coffee, hot chocolate, or traditional Mexican drinks like atole.
How is nata used in Mexican cuisine?
Nata is commonly used in Mexican baking and desserts, adding a rich, creamy texture and subtle dairy flavor. It enhances pastries like gorditas de nata, bolillos, and pan dulce. Additionally, it is sometimes spread on bread or used as a topping for warm tortillas with sugar.
What does “de nata” translate to?
“De nata” translates to “with cream” or “made with cream” in English. It signifies that a dish, like gorditas de nata, contains nata as a key ingredient. This term highlights the rich, dairy-based element that gives the pastry its signature texture and flavor.
How does nata compare to similar ingredients in English cooking?
Nata is similar to clotted cream or heavy cream in English cooking but has a thicker consistency and a slightly caramelized flavor. It is formed naturally when boiling raw milk, unlike commercially processed creams. While English recipes often use heavy cream for richness, nata provides a more concentrated dairy essence.
What are the different ways to enjoy nata?
Nata can be spread on bread with honey or sugar for a simple treat, incorporated into baked goods like gorditas de nata, or mixed into sauces for added creaminess. It can also be used as a topping for fruits or pancakes. Its rich texture makes it a versatile addition to both sweet and savory dishes.
Conclusion
There you have it! The best homemade gorditas de nata recipe that brings the warmth and nostalgia of a Mexican kitchen into your home. These pastries are soft, sweet, and incredibly satisfying, whether you pair them with coffee, or hot chocolate, or enjoy them on their own.
I invite you to try this recipe and share your results! Leave a comment below, share your experience, and check out my other Mexican dessert recipes for more delicious inspiration.
¡Buen provecho!