Gorditas

Yes! Let’s make gorditas — those delicious, thick Mexican griddle cakes made from masa (corn dough), slit and stuffed with savory fillings like beans, cheese, meat, or veggies. Think of them as a cross between a tortilla and a pita pocket — but way more satisfying.

🌮 Authentic Mexican Gorditas

🕒 Prep Time: 15 mins | Cook Time: 15–20 mins

Makes: About 8 gorditas

🌽 Ingredients:

• 2 cups masa harina (like Maseca — NOT cornmeal)

• 1 1/4 cups warm water (plus more as needed)

• 1/2 teaspoon salt

• Optional: 1 tablespoon vegetable oil or lard (for softer texture)

🥣 Instructions:

1. Make the dough:
   In a large bowl, mix masa harina and salt. Gradually add warm water and knead until the dough is soft, smooth, and not sticky. It should feel like soft Play-Doh. Cover and let rest for 5–10 minutes.

2. Shape the gorditas:
   Divide dough into 8 equal balls. Flatten each ball into a disk about 1/2 inch thick and 4 inches wide. You can use your hands or a tortilla press with plastic on both sides to prevent sticking.

3. Cook on the griddle:
   Heat a dry comal, griddle, or cast iron pan over medium heat. Cook each gordita for about 2 minutes per side, then flip again and cook another 1–2 minutes. The gordita should puff slightly and develop golden brown spots.

4. Make the pocket:
   While still warm (but not too hot to handle), slice open each gordita along one edge with a knife to make a pocket — like a pita. Be careful not to cut all the way through.

5. Fill and enjoy:
   Stuff with beans, cheese, shredded meat, salsa, lettuce, avocado, or anything you like.

🔥 Optional — Fried Gorditas:

If you want crunchier gorditas (like street-style), after cooking on the griddle:

1. Heat oil (about 1/2 inch deep) in a skillet to 350°F (175°C).

2. Fry each gordita for 1–2 minutes per side until golden and puffy.

3. Drain on paper towels, then slice and fill as usual.

🌮 Popular Fillings:

• Carnitas (pulled pork)

• Chorizo & potato

• Refried beans & cheese

• Tinga de pollo (shredded chipotle chicken)

• Nopales (cactus) & queso fresco

🧊 Tips & Variations:

• Use blue corn masa for a more traditional or colorful twist.

• Don’t skip the resting time — it helps hydrate the dough evenly.

• You can make mini gorditas for party-style snacks!

Want to pair these with a specific salsa, or want a vegan filling idea? I’ve got you covered!