Learn how to make Gorditas. This is one of the most classic Mexican food recipes. Corn dough that’s cut in half and stuffed with a yummy filling. Talk about delicious!
Gorditas are as Mexican as tamales and tortillas. They bring up family memories of sitting around the table with my grandmother, my mother and my tías (with the occasional cousin thrown in for good measure). The sound of the patting of hands is something that makes me wish I was a kid again, hiding behind my abuelita. I can almost hear her laugh…
Use warm tap water. Not hot water, or you’ll burn yourself. Work the dough by mixing until it’s smooth.
Form into small balls, the size of a baseball. However, no throwing or getting the Dodgers to autograph these. 🙂
Wet your hands. It will help in forming the gorditas. Then pat the dough balls with your hands back and forth until you have formed a small disk. It’s thicker than a regular tortilla. If your edges are uneven, wet your hands and rub the masa until the ends are smooth.
How to Cook Gorditas:
1- Fry them in hot oil for a few minutes on each side.
2- Oil a hot griddle and cook on each side for a few minutes until they poof up.
Drain excess oil on a paper towel.
Using a serrated knife, cut open the gordita in half, leaving the end still attached. You’re creating a little pocket to add your fillings.
Some of the traditional toppings for gorditas – shredded lettuce, diced tomatoes, crumbled queso fresco, and your favorite salsas.
Serve them buffet style with all the toppings and fillings on the side. They feed lots of people (almost like loaves and fishes), and everyone always enjoys them.
Watch Video How to Make Gorditas
- 1 ¾ cup warm water
- ½ teaspoon salt
- 2 cups corn masa harina
- 1 teaspoon baking powder
- 1½ tablespoons olive oil + ¼ cup for cooking
- 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.
- (Optional cooking method: 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.
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