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The simple mention of Gorditas brings up family memories of sitting around the table with my grandmother.
The sound of the patting of hands is something that makes me wish I was a kid again, hiding behind my abuelita.
Once they are cooked, cut them in half and stuff them with your favorite filling. You’re going to LOVE every bite of these DELICIOUS gorditas.
To make gorditas, you need:
- masa harina
- warm water
- baking powder
- Olive oil (optional)
Make them for dinner, lunch, even breakfast gorditas. They are SO easy to make.
Word to the Wise: Use warm water. Not hot water, or you’ll burn yourself.
Olive oil is optional, but it helps bring the dough together and adds flavor to the gorditas.
The baking powder will make them puff up slightly since they can be very flat, almost like a thick tortilla.
Masa Harina is a special type of corn flour that has undergone the process of Nixtamalization. You can NOT substitute masa harina for regular corn flour.
It is an essential and key ingredient in this Mexican recipe.
If you can’t find it at the grocery store, you can buy masa harina online.
- Place all the ingredients in a bowl.
- Mix and add water slowly until combined.
- Work the dough by mixing until it is smooth.
- Form masa into small balls, the size of a baseball.
This recipe comes together very quickly. The masa itself is not sticky. It feels like grainy PlayDoh.
Pro Tip: Wet your hands. Or keep a bowl of water next to your masa. The water will help in forming the gorditas.
- Then pat the dough balls with your hands back and forth until you have formed a small disk.
- Do this until you have no more masa left.
If your edges are uneven or cracked, get some water and with your finger rub the ends until the ends are smooth.They will almost instantly smooth out.
One or two uneven edges is ok. Food is not supposed to be perfect.
Tortilla press method
- Place the masa ball between wax paper or plastic wrap in the tortilla press.
- Press down, but not all the way.
- The masa for gorditas should be thick.
How to Cook Gorditas:
- Fry them in hot oil for a few minutes on each side.
- Oil a hot griddle and cook on each side for a 3-4 minutes.
You don’t have to fry them, but fried gorditas taste so good! You can also bump it up a notch and fry them in lard.
If you decide to make them on a griddle (or comal), they will be just as tasty.
Difference between gorditas and pupusas:
The two are very, very similar. Gorditas are Mexican, and pupusas are from El Salvador. The main difference is that gorditas are stuffed AFTER they are cooked. Pupusas are stuffed then cooked.
- Drain excess oil on a paper towel. No one wants the excess oil.
- Too much will make them limp.
Note: These are gorditas de maíz (corn gorditas). Gorditas de harina (or flour gorditas) are different.
Flour gorditas are sweeter. Corn gorditas are savory. The recipes are not interchangeable.
- Using a serrated knife, cut open the corn cake in half, leaving the end still attached.
- You are creating a little pocket to add your fillings.
If you cut through the end, it’s ok. Just use place the “top” on top of your filling.
Great Party Idea! Serve the gorditas already cut in half, and your guests can add whatever filling they desire. Also, when you serve your gorditas, be sure to have your fillings ready to go.
Ideas for Fillings:
Chicharrón en Salsa Verde
Chorizo con Papas
Calabacitas a la Mexicana… and more!
These feed lots of people (almost like loaves and fishes), and everyone always enjoys them.
You can even make them for a potluck, and people can bring their own fillings.
- shredded lettuce
- diced tomatoes
- crumbled queso fresco
- crema mexicana
- your favorite salsas
You can add all, some, or none of the toppings noted here.
Gorditas are typically eaten with your hands, not with a fork and knife. Serve them with lots of napkins.
- Once you have made the gorditas, let them cool.
- Place them in a sealable plastic bag.
- Remove as much of the air from the bag as possbile.
- Place in the freezer.
- Frozen gorditas will last up to 3-4 months.
- Gorditas in the fridge will last up to 7 days.
Stuffing them before freezing is not recommended. The moisture will make them to crumble into pieces.
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How to Make Gorditas
- In a large bowl, add masa harina, baking powder, salt.
- Mix and add half the water.
- Continue mixing.
- Add 1 ½ tablespoons olive oil.
- Mix again and gradually add the remaining water until a soft dough forms.
- The dough will resemble wet sand.
- Cover with plastic wrap for 10 minutes.
- With wet hands, roll out 6 masa balls the size of a baseball.
- Gently pat the balls to form the gorditas.
- If the edges crack, smooth out by rubbing water over the ends.
- Place on a plate and cover while you form the rest of the gorditas.
- Heat ¼ cup oil in a skillet.
- Fry the gorditas for 2 minutes on each side.
- Set on a paper towel to drain any excess fat.
- Heat 2 tablespoons olive oil on a griddle.
- Cook gordita for 2 minutes on each side.
- Using a serrated knife, cut in half to make a pocket.
- Add fillings.