This Gordita is not to be confused with my earlier post. This gordita (flat top grilled) is made from an entirely different masa. In this case, this one is made from blue corn. The masa is a lot lighter in taste and consistency, and flakier. This variation is as every bit as good as its fried counterpart. Masa is filled with requezon, which is a creamy cream cheese type of Mexican cheese, and formed into a disk. The disk is placed on a flat top and each side is browned until crispy. It is topped off with whatever you desire, but I went with sautéed nopales and cotija cheese.
The crispy corny masa is airy and flaky, with oozing melty requezon. The requezon is a bit on the salty, yet just salty enough to be enjoyed marvelously. The nopales don't have a bad taste, its more a matter of texture, they are mucilaginous (go ahead, google it). Along with the cotija and crispy masa the gordita takes on a life of its own. The moistness, juiciness and crunchiness set of a slew of culinary experiences all at once.
Never will it replace the original fried Gordita de Chicharron, but damn, it sure hits the spot.
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