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Mexican Gorditas

Mexican Gorditas
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Learn how to make authentic Mexican gorditas right in your own kitchen! These thick, puffy corn cakes are wonderfully soft on the inside, perfectly crisp on the outside, and have a perfect pocket for all your favorite fillings. This is true comfort food, ready in under an hour.

Ingredients

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  • 2 cups masa harina (corn masa flour, not cornmeal)
  • 1 tsp baking powder (optional, but helps them puff up!)
  • ½ tsp salt
  • 1 ¾ cups warm water
  • 1 ½ tbsp olive oil, for the dough
  • ¼ cup olive oil or lard, for cooking
  • 2 cups masa harina (corn masa flour, not cornmeal)
  • 1 tsp baking powder (optional, but helps them puff up!)
  • ½ tsp salt
  • 1 ¾ cups warm water
  • 1 ½ tbsp olive oil, for the dough
  • ¼ cup olive oil or lard, for cooking

Instructions

  1. Make the Dough: In a large bowl, whisk together the masa harina, baking powder, and salt. Pour in about half the warm water and the 1 ½ tbsp of oil. Mix with your hands, then gradually add more water until a soft, Play-Doh-like dough forms. Cover the bowl and let the dough rest for 10 minutes.
  2. Shape the Gorditas: Divide the rested dough into 6 equal balls. Using slightly damp hands, pat each ball into a thick disk, about 4 inches wide and ¼-inch thick. Don’t worry if they aren’t perfect circles!
  3. Cook Them: You have two easy options:
    • For Crispy Gorditas: Fry them in a skillet with ¼ cup of hot oil for about 2 minutes per side until golden-brown and crisp.
    • For Softer Gorditas: Cook on a lightly oiled griddle over medium heat for 2 minutes per side, until they have lovely toasted spots and puff up slightly.
  4. Create the Pocket: Let the cooked gorditas cool just enough to handle. Use a serrated knife to carefully slice open a pocket along one edge, cutting about halfway around the circle.
  5. Stuff and Serve: Fill your warm gorditas with your favorite fillings like shredded meat, beans, and cheese. Enjoy right away!

Notes

  • Serving Suggestions:My favorite way to serve these is with a “gordita bar.” Set out bowls of fillings (carnitas, refried beans, chicken tinga) and toppings (queso fresco, lettuce, sour cream, salsa) and let everyone build their own!
  • Tips & Tricks:
    • Dough is Key: The dough should feel soft and pliable, not sticky or crumbly. If the edges crack when you shape it, just add a tiny bit more water.
    • No Press Needed: You can easily press the dough balls between two pieces of plastic wrap using the bottom of a heavy plate.
  • Storage & Reheating:
    • Store any leftover unfilled shells in an airtight container in the fridge for up to 5 days. They also freeze beautifully for up to 3 months—just place parchment paper between them.
    • Reheat them in a dry skillet, air fryer, or toaster oven until they are warm and crisp again.

Find it online: https://sabormexicana.com/mexican-gorditas/