During the weekend, the National Meteorological Service (SMN) from National Water Commission (Conagua), predicted the possible falling water snow and snowfallaccompanied by freezing temperatures, in the mountains of Coahuila y New Lion.
In saltillothe thermometers marked 12 degrees Celsius during Saturday March 18 and a maximum of six degrees for this Sunday, with a thermal sensation of one degree, while on Monday March 20 the heat will begin to appear with a forecast of 20 degrees.
If you are one of those who takes advantage of any drop in temperature, or you are simply a lover of culinary arts and a good bread VANGUARD share this delicious gorditas de nata recipe like those sold in markets and fairs in the city.
IT MAY INTEREST YOU: Girl draws Benito Juárez as a bee; Professor refuses to evaluate her in Torreón, Coahuila
WHAT ARE GORDITAS DE NATA?
Las clotted cream biscuits They are a mexican dessert made with wheat flour, cream, sugar and cinnamon. These can be eaten like this, alone, or filled with some jam or sweet of your choice, such as condensed milk, caramel, chocolate or the famous custard cream.
Advertising mural for a business that sells gorditas de nata. This mural was viralized on networks and is currently an iconic meme of Mexican popular culture.
This dish is very simple and cheap to make, so it is common to find them in street stalls, fairs and markets.
Its origin dates back to the Prehispanic Mexico because it is a direct descendant of the corn tortilla traditional, with the difference that the gorditas were made with cream.
Likewise, its elaboration began at least a century ago in Pachuca, Hidalgowhere their sale was exclusive to the festivities of this place and they were made in different sizes, but it was not until, according to the spoken tradition, that someone came up with the idea of selling them in the toll booths on the Mexico-Pachuca highway in bags with five and ten pieces, and these were transported to the rest of the country and immediately became popular.
The appearance of these gorditas is similar to that of their ancestor, the corn tortilla, but they have a fluffy and thick texture. Its size and flavor varies depending on the region where it is prepared.
IT MAY INTEREST YOU: Güicho and Mina: Unraveling the mystery of the Saltillo palate
HOW DO YOU MAKE IT?
To make this dessert you need:-1 can of condensed milk.
-4 tablespoons of in vain.
-2 eggs
-1/2 cup of vegetable oil (125 ml), or if you prefer you can substitute with butter o vegetable shortening.
-4 cups of wheat flour (480 g) and another half cup to add in case the dough is very watery.
-2 tablespoons of baking powder.
pour all wet ingredients in a bowl and stir until you have a uniform mixture, then sift and pour the two Dry ingredients to continue mixing, finally amasa.
When the dough is ready, do little balls depending on the size you want. If you want them all to weigh and measure the same, you can help yourself in one weighing machine.
then with a tortilla press or by hand, shape your gorditas and flatten them very little so that they are not too thin.
While you prepare the gorditas, preheat and dirty (or skillet if you don’t have) a mid fire and when you are ready to cook them, switch the flame to low fire.
Each side takes about four to five minutes to cook, so you’ll need to keep an eye out to make sure they don’t burn or go undercooked.
And ready! You can now eat them, or if you prefer, you can fill them with the sweet of your choice and accompany them with a delicious café o hot chocolate.
IT MAY INTEREST YOU: Polar jet stream will generate snow or sleet fall in Sierra de Coahuila
DID YOU KNOW?
These gorditas are also known as “Fat Guadalupanas”since its sale is very popular during the festivities at the dark virgin o Virgin of Guadalupeon December 12, and its roots date back two centuries, since as they belong to other products made with corn, they were considered offerings for Tonantzin, pre-Hispanic goddess of fertility and the earth of the Tepeyac hillwho would go on to be recognized as the Virgin of Guadalupe.
For this reason, according to some historians, his devotees made a pilgrimage to the Basilica of St. Mary of Guadalupe and they chose to consume this delicious food.
