There’s something irresistibly comforting about biting into a freshly made gordita—warm, golden masa with just the right amount of chew, split open and stuffed with juicy meats, melty cheese, or creamy beans. These traditional Mexican pockets are the street food star you’ve been missing from your homemade lineup.
Gorditas, which means “little fatties” in Spanish, are delightfully thick tortillas made from masa harina, cooked on a skillet, then sliced open and filled with all sorts of savory goodness. They're deeply rooted in Mexican home cooking, and they’re surprisingly easy (and fun!) to make from scratch.
Whether you’re craving a hearty lunch, a unique taco night upgrade, or a meal-prep win, this homemade gordita recipe delivers bold flavor and satisfying texture. Let’s get that skillet sizzling!
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 8 gorditas
- Difficulty: Moderate
Ingredients
- 2 cups masa harina (corn flour)
- 1/2 teaspoon kosher salt
- 1 1/2 cups warm water (plus more if needed)
- Vegetable oil or non-stick spray (optional, for skillet)
- Shredded carnitas or chicken tinga
- Refried beans or black beans
- Lettuce or shredded cabbage
- Queso fresco or shredded cheddar
- Mexican crema or sour cream
- Pico de gallo or salsa verde
For the Gordita Dough
For Cooking
Suggested Fillings
Cooking Instructions
- In a large bowl, combine the masa harina and salt. Slowly add the warm water while mixing with your hands or a spatula until a soft, smooth dough forms. It should feel like playdough—pliable but not sticky.
- Cover the bowl with a clean kitchen towel and let the dough rest for 20 minutes. This crucial step hydrates the masa fully, resulting in a dough that's easier to shape and cook evenly.
- After resting, divide the dough into 8 equal portions. Roll each piece into a smooth ball, then gently press it into a thick disk about 4 inches wide and ½ inch thick. If needed, use a tortilla press lined with parchment paper for even shaping.
- Preheat a dry cast-iron skillet or griddle over medium heat. Once hot, place 2–3 gorditas on the skillet. Cook for about 2 minutes per side, or until golden brown spots appear and the edges begin to puff slightly.
- Flip the gorditas back over and cook each side for an additional minute. This second round of cooking enhances texture and ensures the insides are cooked through while maintaining a soft middle.
- Transfer cooked gorditas to a clean towel and wrap them lightly to keep warm and soft. Let them cool slightly for 5–10 minutes before slicing.
- Using a serrated knife, carefully slice each gordita halfway open along one edge, forming a pocket. Be gentle—you're making space for delicious fillings, not slicing them in half completely.
- Stuff each gordita generously with your favorite fillings. Layer beans, meat, fresh lettuce, salsa, and cheese for a classic combo. Serve warm with lime wedges on the side.
Tips, Variations & Serving Suggestions
- Hydration is key: Masa harina can vary—if your dough feels dry or cracks when shaping, add 1 tablespoon of water at a time and knead until smooth.
- Use a tortilla press: For quick, uniform shapes, line a tortilla press with parchment paper and gently press the dough balls into shape.
- Double-cook for better texture: That second round of skillet time is the secret to a soft interior and lightly crisped exterior.
- Filling ideas: Try scrambled eggs and chorizo for breakfast, grilled veggies for a vegetarian twist, or leftover chili as a weeknight hack.
- Serve with: Mexican rice, guacamole, or a cold agua fresca for a full, festive meal.
Conclusion
Gorditas bring that magical blend of crunch, softness, and vibrant flavor—all wrapped in a rustic corn pocket you make with your own hands. Whether you're loading them up for dinner or building a taco alternative for a get-together, this recipe transforms simple ingredients into a craveable, crowd-pleasing dish.
Ready to explore the original recipe or want even more ideas? Check out the full Gorditas recipe.
FAQ
Can I make gorditas ahead of time?
Yes! You can cook the gorditas in advance and store them in an airtight container. Reheat on a skillet or in the oven before slicing and filling.
What’s the difference between gorditas and pupusas?
Gorditas are sliced and filled after cooking, while pupusas are filled before cooking. Both use masa harina but have different textures and preparation styles.
Can I use all-purpose flour instead of masa harina?
No—masa harina is essential for the texture and flavor of authentic gorditas. Regular flour won’t give you the same result or taste.
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