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HomeRecipesDinner

Gorditas Recipe

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By: IsabelPosted: 4/11/18

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Making your own Mexican Gorditas at home is super easy! These little corn cakes made from masa dough have a little pocket in the middle for all sorts of delicious fillings! They’re also gluten free, vegetarian and vegan.

A hand holding a gordita stuffed with shredded beef, cheese and cilantro.

Say hello to Mexican gorditas! No, this is nothing like the Taco Bell cheesy gordita crunch you may have seen. These are real, authentic, homemade gorditas just like my Mom taught me to make!

What are gorditas?

Essentially, gorditas are thick corn tortillas that have a pocket in the middle made for stuffing with delicious Mexican fillings. Preferably on the spicy side if you ask me. Some common fillings include:

  • refried beans and cheese
  • chile verde (tender pork in a green chile sauce)
  • chorizo and eggs
  • picadillo (a ground beef and potato mixture)
  • papas con chile (tender diced potatoes stewed in a green chile sauce)

The possibilities are endless. For the filling shown in these photos, I used some of my Mexican barbacoa beef that I had leftover in the fridge. The results were delicious.

What does Gorditas mean?

The word gordita in Spanish literally means chubby. It’s usually used affectionately and is often a term of endearment. So why would the name of a dish be referred to as chubby? I have no clue.

Maybe it’s because they’re so good you can’t stop eating them, causing you to gain a few pounds? Maybe because they’re stuffed with delicious fillings until they’re “fat”? Who knows. All I know is that gorditas are good and good food is what I’m all about!

How to make Gorditas

Step 1: Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. At this point, heat a large skillet, griddle or comal over medium-high heat.

Masa harina for gorditas
Masa harina formed into balls for gorditas

Step 2: Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press (this is the one I have) or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla. If you mess up and make it too thin, simply gather the flattened dough, reform it into a ball and try again.

Step 3: Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds. This helps to sort of seal the dough so that an air pocket can form more easily.

Flip it over one more time and cook each side for about 1 minute, until they have beautiful brown spots.

Step 4: At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate and cover it with a light kitchen towel.

Corn tortilla masa dough ball on a black tortilla press.
Hand pressing down on a tortilla press
Pressed raw corn tortilla on a black cast iron tortilla press.
Hand removing freshly pressed raw masa dough for corn tortilla

Step 5: As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and have cute little pocket to stuff all the wonderful fillings.

Cutting open a gordita with a knife
Cutting open a gordita with a knife to reveal a little pocket inside

Gorditas on a cotton towel

Tips and Tricks

  • I recommend using a zip-loc gallon-size bag instead of plastic or saran wrap when flattening the masa balls. Simply cut it open down the side seams and leave the bottom seam uncut. Then place it on top of the open tortilla press and voila! It’s the perfect size and it doesn’t tend to stick together like plastic wrap can.
  • Use a tortilla press. It makes the process so much easier and is a must-have item in the Mexican kitchen! Here’s one that I recommend from Amazon.
  • If the gordita doesn’t inflate like it should, press down on the center and on the sides of the gordita from time to time with a spatula to help it inflate. This usually does the trick and creates a little air pocket.
  • To make them perfectly round without any scraggly edges, use a round bowl, large round cookie cutter or any round object that you have to stamp out the masa after you’ve flattened it. My mom taught me this trick because she likes them to be picture perfect. I, on the other hand, don’t have the patience. 😊

Gorditas filled with shredded beef on a white plate.

The way gorditas are made in Mexico actually varies from region to region. My family is from the central/north part of the country in the state of Zacatecas near the town of Sombrerete. This is how they’re usually made there, but in other regions of the country, they’re often fried until super crispy and then stuffed. Both ways are delicious and totally authentic!

How to fry gorditas

If you want to try frying them, make all the gorditas as outlined above. Then add some frying oil to a medium skillet over medium-high heat until shimmering hot. You don’t need to use a lot of oil, just enough to fully submerge one side of the gordita.

Add the cooked gordita and fry on both sides for about a minute or two, until crispy. Remove from the oil and place on a paper towel to soak up any excess oil. Stuff them like normal and enjoy!

Gorditas on a white plate stuffed with shredded meat and cheese

More Mexican recipes

  • Carne Asada
  • Carnitas
  • Chile Colorado
  • Steak Fajitas

Recipe

4.67 from 45 votes

Gorditas Recipe

Serves: 16 Gorditas
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Rate
Two hands hold a gordita stuffed with meat and cheese.
Prep: 10 minutes
Cook: 10 minutes
Total : 20 minutes
Making your own Mexican Gorditas at home is super easy! These little corn cakes made from masa dough have a little pocket in the middle made for stuffing with all sorts of delicious fillings! (gluten free, vegetarian, vegan)

Ingredients

  • 2 cups masa harina
  • 1 3/4 cups to 2 cups water
  • 1 teaspoon salt

Instructions

  • Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. Heat a large skillet, griddle or comal over medium-high heat.
  • Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla. 
  • Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds. 
  • Flip it over one more time and cook each side for about 1 minute, until it has beautiful brown spots.
  • At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate and cover it with a light kitchen towel.
  • As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and create a pocket.
  • Fill gordita with desired fillings and enjoy!

Isabel’s Tips:

To fry, make all the gorditas as outlined above. Add some frying oil to a medium skillet over medium-high heat until shimmering hot. You don’t need to use a lot of oil, just enough to fully submerge one side of the gordita. Add the cooked gordita and fry on both sides for about a minute or two, until crispy. Remove from the oil and place on a paper towel to soak up any excess oil. Stuff them with desired filling and enjoy!

Nutrition Information

Serving: 1gordita Calories: 55kcal (3%) Carbohydrates: 12g (4%) Protein: 2g (4%) Fat: 1g (2%) Saturated Fat: 0g Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 146mg (6%) Potassium: 0mg Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 0IU Vitamin C: 0mg Calcium: 10mg (1%) Iron: 0.2mg (1%)
Author: Isabel Eats
Course:Main
Cuisine:Mexican
Two hands hold a gordita stuffed with meat and cheese.
Did you Make my Gorditas Recipe?Leave a comment below and tag @isabeleats on social media!
@isabeleats

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This Mexican Barbacoa Recipe is made in the slow cooker or Instant Pot for easy and flavorful shredded beef that can be served in tacos, salads, burritos and more! (gluten free, low carb, paleo)
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Recipe Rating:




  1. Lisa D says

    Posted on 3/15 at 9:01 am

    4 stars
    Can these be frozen?

    Reply
    • Ana @ Isabel Eats says

      Posted on 3/16 at 10:16 am

      Hi Lisa! Yes, they can!

      Reply
  2. mMelodee says

    Posted on 2/13 at 8:50 pm

    I love this recipe. I tried to sign up for your newsletter but the page doesn’t load after clicking

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/14 at 2:05 pm

      Hi Melodee! What is the email you used to sign up? I can check and see if it went through and signed you up.

      Reply
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A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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