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Gorditas

Gorditas
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Gorditas are traditional Mexican pockets made from soft masa harina dough stuffed with a variety of flavorful fillings like meats, beans, cheese, or vegetables. This easy recipe captures authentic taste, is quick to prepare, offers soft and fluffy texture, and is customizable to suit any preference. Perfect as appetizers, snacks, or a full meal, Gorditas bring a delicious and comforting Mexican flavor to your table.

Ingredients

Scale

Dough Ingredients

  • 2 cups masa harina
  • 1/2 teaspoon salt
  • 1 to 1 1/4 cups warm water
  • 2 tablespoons vegetable oil or lard

Fillings (Choose Your Favorite)

  • Refried beans
  • Shredded chicken
  • Seasoned beef
  • Cheese (queso fresco, Oaxaca, mozzarella)
  • Sautéed mushrooms and peppers (for vegetarian option)
  • Jalapeños or chipotle peppers (for spicy variation)
  • Cinnamon and sugar (for sweet Gorditas)
  • Fruit jams or sweetened cream cheese (for dessert variation)

Instructions

  1. Prepare the Dough: Combine 2 cups masa harina, 1/2 teaspoon salt, and 1 cup warm water in a bowl. Mix well until a soft, workable dough ball forms. If dough is dry, add warm water one tablespoon at a time until smooth but not sticky. Stir in 2 tablespoons vegetable oil or lard to add moisture and tenderness.
  2. Shape the Gorditas: Divide the dough into equal portions about the size of a golf ball. Flatten each piece into a smooth round disk approximately 4 inches in diameter, ensuring edges are smooth to prevent cracking during cooking.
  3. Cook the Dough: Heat a dry skillet or griddle over medium-high heat. Cook each Gordita for 2 to 3 minutes per side until lightly golden and puffy. The Gorditas should feel firm yet tender when pressed.
  4. Slice and Fill: Let the cooked Gorditas cool slightly, then carefully slice them open just enough to create a pocket. Stuff generously with your preferred filling such as seasoned meats, beans, cheese, or vegetables.
  5. Optional Fry or Grill: For an extra crispy texture, lightly fry the filled Gorditas in hot oil for 1 to 2 minutes per side or grill them briefly for smoky flavor before serving.

Notes

  • Use fresh, high-quality masa harina for best flavor and dough texture.
  • Keep a damp cloth over dough balls while shaping to prevent drying out.
  • Do not overfill the Gorditas to avoid tearing during cooking or eating.
  • Cook over medium heat to ensure even cooking without burning.
  • Using lard instead of vegetable oil enriches the dough with authentic flavor.

Nutrition

Keywords: Gorditas, Mexican, masa harina, corn dough, gluten free, stuffed pockets, easy Mexican recipe, appetizers, street food

Find it online: https://marygourmet.com/gorditas/