Classic Gorditas
These thick, savory corn cakes are a beloved Mexican street food, perfect for a satisfying snack or light meal. Made from masa harina, they are pan-fried until golden and often split open to be filled with various ingredients.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 489 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
gorditas
- 2 cupmasa harina
- 1.75 cupwarm water
- 0.5 tspsalt
for frying
- 0.5 cupvegetable oil
filling
- 0.5 cuprefried beans(optional)
- 0.5 cupshredded cheese(optional)
garnish
- 0.25 cupsalsa(optional)
Equipment
tortilla press · large skillet · paper towels · large bowl · knife
The method
Step by step
- 1
In a large bowl, combine the masa harina, warm water, and salt. Mix thoroughly until a soft, pliable dough forms.
About 3 min
Cook’s note: The dough should be firm enough to handle but not crumbly. Add a little more water if it's too dry, or a little more masa if it's too wet.
- 2
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it between your palms or using a tortilla press to form a thick disc, about 1/2 inch thick and 3-4 inches in diameter.
About 7 min
Cook’s note: Cover the formed gorditas with a damp cloth to prevent them from drying out while you prepare the others.
- 3
Heat the vegetable oil in a large heavy-bottomed skillet or cast-iron pan over medium heat.
About 3 min
Cook’s note: The oil should be hot enough to sizzle when a small piece of dough is dropped in, but not smoking.
- 4
Carefully place a few gorditas into the hot oil, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through.
About 15 min
Cook’s note: Adjust the heat as needed to prevent burning. The outside should be crispy and the inside cooked.
- 5
Remove the cooked gorditas from the pan and place them on a plate lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Keep them warm in a tortilla warmer or covered with a clean towel while you cook the remaining gorditas.
- 6
Once all gorditas are cooked, carefully cut a slit along one side of each gordita to create a pocket. Be careful not to cut all the way through.
About 3 min
Cook’s note: A small, sharp paring knife works best for this step.
- 7
Fill the gordita pockets with your desired fillings, such as refried beans, shredded cheese, or salsa. Serve immediately.
About 3 min
Cook’s note: You can also add cooked meats like shredded chicken or pork, or other vegetables.
Per serving
Nutrition
- Calories
- 489.4kcal
- Protein
- 6.7g
- Carbs
- 48.9g
- Fat
- 30.5g
- Fibre
- 5.9g
- Sugar
- 1.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover gorditas in an airtight container in the refrigerator.
Reheat gorditas in a dry skillet over medium heat until warmed through, or in a microwave.
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