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How to Make Gorditas + VIDEO

February 13, 2018 Maggie Unzueta 16 Comments

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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…

Today, I’m going to show you her gorditas recipe. You’re in for a treat!

Masa Harina, Baking Powder, and Salt

You are going to love this gorditas recipe!

To make gorditas, you need masa harina, baking powder, salt.

Use warm tap water. Not hot water, or you’ll burn yourself.

Work the dough by mixing until it is smooth.

Masa for Gorditas

This gorditas recipe is super easy. They come together very quickly too.

Form masa into small balls, the size of a baseball.

However, no throwing or getting the Dodgers to autograph these. 🙂

Check out the picture below to see the size in my hand.

The masa itself is not sticky. It feels like grainy PlayDoh.

Ball of masa for gorditas in hand

Up to now, this is the same recipe for Tlacoyos. For those of you unfamiliar with them, they are shaped like pointy ovals.

You will often find gorditas and tlacoyos sold together at Mexican street vendors.

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.

It is thicker than a regular tortilla. If your edges are uneven, wet your hands and rub the masa until the ends are smooth.

See below how the edges are a little cracked and uneven? Get some water and with your finger rub the ends.

They will almost instantly smooth out.

One or two uneven edges is ok. Food is not supposed to be perfect.

Circles of flattened masa harina

Some people will use a tortilla press.

If you have one, 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. Remember, they are going to be stuffed and need to hold up to the filling.

Think thick corn tortilla.

Then cook…

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.

You don’t have to fry them, but fried gorditas taste so good!

If you decide to make them on a griddle (or comal), they will be just as tasty.

Look below. See how the edges are slightly cracked.

This was even after I smoothed out the edges with water. Sigh…

It’s ok though. They will still be just as good.

Gorditas frying in oil in a pan

Drain excess oil on a paper towel. No one wants the excess oil.

Too much will make them limp.

Also, please know that I did not fry them in lard.

I do not recommend putting them in a deep fryer. This is more of a shallow fry. 2 minutes on each side.

A deep fryer might make them too dark. The other thing you can do drop them in the deep fryer for 1 minute, then take them out immediately.

Gorditas draining fat on a white paper towel

Using a serrated knife, cut open the gordita 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.

For those of you who are going to making gorditas for a party, I would serve them already cut in half, and your guests can add whatever filling they desire.

Or, you can serve your gorditas with a knife, but you don’t want anyone cutting themselves.

Opening Gordita in half with a serrated knife

When you serve your gorditas, be sure to have your fillings ready to go. Please will see the gorditas and immediately want to taste them.

Some of the traditional fillings for gorditas

Chicharrón en Salsa Verde
Chorizo con Papas
Picadillo
Refried Beans
Calabacitas a la Mexicana… and more!

I have had a few people ask me for gorditas de chicharron. These types of gorditas are different.

This is where the chicharron prensado is mixed with the masa, then fried.

Then they are cut open and stuffed with salsa and other toppings.

Fillings and toppings for gorditas

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.


Some of the traditional toppings for gorditas:


shredded lettuce
diced tomatoes
crumbled queso fresco
your favorite salsas

You can add all, some, or none of the toppings noted here.

I like to add as much as I can to my gorditas. They can be messy to eat.

You will need to serve them with lots of napkins and a fork and knife.

Chorizo with Potato Gordita surrounded by toppings and fillingsChorizo with Potato Gordita surrounded by toppings and fillings

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.

You can even make the gorditas ahead of time (like earlier in the day). I do not recommend making them two days ahead of time. One day before the party is ok.

Have the fillings made the day before or two days before. Or make it a potluck and people can bring their own fillings.

Talk about easy entertaining!

Bean Gordita stuffed with lettuce with tomatoes and red bowl in distance.

Watch Video How to Make Gorditas

Yield: 6

How to Make Gorditas

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. They’re incredibly delicious!
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes

Ingredients

  • 1 ¾ cup warm water
  • 1/2 teaspoon salt
  • 2 cups corn masa harina
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons olive oil + ¼ cup for cooking

Instructions

  • 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.
  • Enjoy.
  • © Mama Maggie's Kitchen
    Cuisine: Mexican / Category: Dinner
    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! By Mama Maggie's Kitchen


    Disclosure: This post contains affiliate links.




    More Recipes using Masa Harina

    Masa for Tamales
    Champurrado
    Tamale Masa Recipe with Oil
    Red Pork Tamales
    Tamales de Rajas con Queso, Pickled Jalapeño and Cheese Tamales
    Instant Pot Chicken Tamales
    Beef Tamales, Tamales de Res
    Chicken Salsa Verde Tamales
    Northern Style Bean Tamales, or Tamales de Frijol Norteños
    Tamales Dulces

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    Comments

    1. Traci says

      February 17, 2018 at 8:35 am

      Maggie, I lovvvve gorditas and have never even You make them look so easy and approachable… Thanks for sharing! I’m pinning this! 🙂

      Reply
      • Maggie Unzueta says

        February 19, 2018 at 1:00 pm

        Thank you, Traci. Gorditas are not hard to make at all. Hope you give this recipe a try!

        Reply
    2. Jill says

      February 17, 2018 at 8:48 am

      Wow these look good – your post is making me hungry. I need to try these!

      Reply
      • Maggie Unzueta says

        February 19, 2018 at 12:58 pm

        Thank you. I hope you try to make gorditas. 🙂

        Reply
    3. Linda says

      February 17, 2018 at 9:03 am

      Hi Maggie, I love your gorditas recipe. I will have to try it. By chance do you have an eady recipe for sopes? I don’t like the store bought and would prefer home made. Thanks

      Reply
      • Maggie Unzueta says

        February 19, 2018 at 12:56 pm

        I have a sopes recipe and video coming up. Stay tuned! 🙂

        Reply
    4. Chris says

      February 17, 2018 at 10:33 am

      Admittedly i’ve never made gorditas before but your version looks super delicious and easy! Thanks for sharing 🙂

      Reply
      • Maggie Unzueta says

        February 19, 2018 at 12:56 pm

        Making gorditas is so easy. Hope you try this recipe!

        Reply
    5. Pam Greer says

      February 17, 2018 at 11:21 am

      I’ve made tortillas, but never gorditas. You make it look so doable! Going on my list to try!

      Reply
      • Maggie Unzueta says

        February 19, 2018 at 12:55 pm

        If you’ve made tortillas, then you can make gorditas. They’re just thicker than tortillas. Hope you enjoy!

        Reply
    6. Monica | Nourish & Fete says

      February 17, 2018 at 12:09 pm

      Wow, I have never tried making gorditas, but am so eager to try, because these look amazing, and your directions make them seem very approachable! So delicious!

      Reply
      • Maggie Unzueta says

        February 19, 2018 at 12:55 pm

        Gorditas are super easy to make. Hope you give them a try!

        Reply
    7. Jenni LeBaron says

      February 17, 2018 at 2:36 pm

      These look tasty! It’s so helpful that you’ve included a video as well.

      Reply
      • Maggie Unzueta says

        February 19, 2018 at 12:54 pm

        Thank you. Gorditas are soooo good! 🙂

        Reply

    Trackbacks

    1. Champurrado + VIDEO - Mamá Maggie's Kitchen says:
      December 7, 2018 at 6:00 am

      […] mom and I made some yummy gorditas that day and had leftover masa dough. I love this picture of my mom’s experienced hand […]

      Reply
    2. Chorizo con Papas, or Mexican Chorizo with Potatoes + VIDEO says:
      January 31, 2019 at 4:10 pm

      […] con Papas also make a great topping for sopes and as a filling for gorditas and pambazo […]

      Reply

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    Mexican Food and Latino Life. Mom and Wife. Coronado, San Diego. Read More…

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