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    Home » Recipes » Mexican » How to Make Gorditas + VIDEO

    How to Make Gorditas + VIDEO

    Last Updated November 9, 2022. Originally Posted February 13, 2018 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Making Mexican Gorditas at home is a lot easier than you think. These corn dough cakes are made of masa harina and stuffed with a yummy filling.
    Jump to Recipe Print Recipe
    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

    Gorditas stuffed with carne asada lettuce and cheese

    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.

    They are as Mexican as Red Pork Tamales and Corn Tortillas.

    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.

    The ingredients necessary to make Mexican gorditas on a wooden surface.

    To make gorditas, you need:

    • masa harina
    • warm water
    • salt
    • 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.

    A hand holding masa harina.

    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.


    More Recipes using Masa Harina:
    Masa for Tamales
    Tlacoyos
    Sopes

    A collage showing how to make the dough for gorditas.

    • 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.

    Corn cake circles of flattened masa harina laying on parchment paper.

    • 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.

    Then cook…

    Two pictures side by side showing the different methods of how to cook gorditas.

    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 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.

    Gorditas draining excess oil on a white paper towel.

    • 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.

    A picture showing how to open a gordita in half with a serrated knife

    • 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.

    Fillings and toppings for gorditas on a wooden table.

    Ideas for Fillings:


    Chicharrón en Salsa Verde
    Chorizo con Papas
    Picadillo
    Refried Beans
    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.

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

    Toppings Ideas:

    • 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.

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

    Freezer Instructions

    • 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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    Did you make this recipe? Please rate the recipe below!

    Gorditas stuffed with carne asada lettuce and cheese

    How to Make Gorditas

    Making Mexican Gorditas at home is a lot easier than you think. These corn dough cakes are made of masa harina and stuffed with a yummy filling.
    5 from 58 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 24 minutes minutes
    Total Time: 44 minutes minutes
    Servings: 6
    Calories: 170kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 ¾ cup warm water
    • 1/2 teaspoon salt
    • 2 cups corn masa harina
    • 1 teaspoon baking powder (optional)
    • 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.

    Frying Method:

    • 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.

    Griddle 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.

    Video

    Notes

    Keep a bowl of water next to your masa as you form the gorditas. Wet your hands. This will help form them. 
    If your edges are uneven, wet your hands and rub the masa until the ends are smooth.
     

    Nutrition

    Calories: 170kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 167mg | Fiber: 2g | Vitamin A: 81IU | Calcium: 81mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Mexican, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Marisa F. Stewart

      March 28, 2020 at 9:45 am

      5 stars
      We love gorditas and I didn’t realize they were so easy to make. These would be perfect for a family gathering. Everyone could make their own. Also a good idea for game day. Can’t wait to give it a go. I’ve pinned the recipe so I can make it next week.

      Reply
      • Maggie Unzueta

        March 29, 2020 at 10:56 am

        Yes! Very easy. You’ll make them over and over again. 🙂

        Reply
    2. Kay

      March 28, 2020 at 2:51 pm

      5 stars
      This is the first time I have heard of these? I am hunting down the right ingredients so I can make them myself as they look delicious!

      Reply
      • Maggie Unzueta

        March 29, 2020 at 10:55 am

        Hope you do. You’re going to love these!

        Reply
    3. Jacqui DeBono

      March 28, 2020 at 5:55 pm

      5 stars
      These look so good. I haven’t heard of gorditas before, but I love the memories they bring back for you!

      Reply
      • Maggie Unzueta

        March 29, 2020 at 10:55 am

        You gotta try them! They’re sooooo good. 🙂

        Reply
    4. Jenni LeBaron

      March 30, 2020 at 7:17 am

      5 stars
      Yum! The fella is a huge fan of gorditas and I’ve never made them from scratch. This is going to be the perfect dinner to surprise him with!

      Reply
      • Maggie Unzueta

        March 31, 2020 at 9:08 am

        You so need to make this for him. He’s going to love it!

        Reply
    5. Aline

      March 30, 2020 at 4:08 pm

      5 stars
      Awesome!! I never made gorditas before but the video and instructions make me feel like this is totally doable! Looks so great!!

      Reply
      • Maggie Unzueta

        March 31, 2020 at 9:08 am

        It’s totally doable. Hope you give this a try.

        Reply
    6. Silvia Soto

      May 15, 2020 at 12:20 pm

      Muchas gracias la receta me Facino

      Reply
      • Maggie U

        July 9, 2020 at 3:50 pm

        Que bueno que te gustó. Esta receta es lo máximo!

        Reply
    7. Grace

      May 19, 2020 at 10:47 am

      5 stars
      Super easy and delicious. My children wanted more! Will certainly make these again!

      Reply
      • Maggie U

        July 9, 2020 at 3:36 pm

        Great. It’s a really yummy dish, hope you try it

        Reply
    8. brenda

      June 7, 2020 at 5:54 pm

      ur cooking looks authentic and easy to make

      Reply
      • Maggie Unzueta

        June 22, 2020 at 10:53 am

        Aww. Thank you! That’s what I aim for easy and authentic 🙂

        Reply
    9. Anonymous

      July 5, 2020 at 1:45 pm

      5 stars
      Awesomeness!! Thank you!! 🙂

      Reply
      • Patricia Ramos

        July 5, 2020 at 4:42 pm

        Glad you liked it!

        Reply
    10. Yvette

      May 9, 2022 at 11:17 am

      Can you freeze these uncooked? Maybe separate them with wax paper and put in a ziplock freezer bag? Then you can cook them fresh? Or do they have to be fully cooked before freezing?

      Thanks!

      Reply
      • Maggie Unzueta

        May 12, 2022 at 9:49 am

        Hi, yes you can. Masa is corn, and corn freezes well. But, it will add moisture once you thaw them out. I suggest fully cooking them then freezing them. The moisture will help in reheating them.

        Reply
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