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Gorditas Recipe

Mexican · Main course · 40 min total

Gorditas are thick, soft corn cakes from Mexico, split and stuffed with savory fillings like beans, meat, or cheese. This recipe makes a versatile masa base that puffs up beautifully when cooked.

Ingredients

• 2 cups masa harina (corn flour)
• 1 1/4 cups warm water
• 1/2 teaspoon salt
• 1/2 cup vegetable oil for frying
• 1 cup refried beans (for filling)
• 1 cup crumbled queso fresco (for filling)
• 1/2 cup crema or sour cream (for serving)
• 1/2 cup salsa verde (for serving)

Instructions

1. In a large bowl, mix masa harina and salt. Add warm water and stir until a soft dough forms. If too dry, add water 1 tablespoon at a time; if too wet, add masa harina 1 tablespoon at a time.
2. Divide dough into 12 equal balls (about golf ball size). Cover with a damp cloth to prevent drying.
3. Place a ball between two pieces of plastic wrap. Press with a tortilla press or flatten with a heavy skillet to a 4-inch circle, about 1/4 inch thick.
4. Heat oil in a large skillet over medium-high heat. Fry gorditas in batches, 2-3 at a time, for 2-3 minutes per side until golden brown and puffed. Drain on paper towels.
5. While still warm, use a knife to cut a slit along the edge of each gordita to create a pocket. Carefully open the pocket with your fingers.
6. Fill each gordita with about 1 tablespoon refried beans and 1 tablespoon queso fresco. Serve warm with crema and salsa verde.

Tips

• Keep uncooked dough covered with a damp cloth to prevent drying out.
• Gorditas can be made ahead and reheated in a dry skillet.
• Try other fillings like shredded chicken, picadillo, or chicharrón.

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