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3.6 from 30 votes

Gorditas Recipe

This is my preferred style for making gorditas. Giving them a shallow fry at the end of the cooking period gives them great flavor!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 (approx. 6 Gorditas)
Calories: 201 kcal
Course: Main Course
Cuisine: Vegetarian

Ingredients

  • 2 cups masa harina
  • 2 tablespoons lard
  • 1 tablespoon butter (optional)
  • 1.5 cups warm water
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • cooking oil

Instructions

    Cup of Yum
  1. In a mixing bowl, combine 2 cups masa harina, 3/4 teaspoon salt, and 1 teaspoon baking powder.  Add 2 tablespoons lard and combine well (I usually crumble it into the mixture using my fingers.)
  2. Now add only 1 cup of the warm water and combine as much as you can using a spoon or spatula.  Add the rest of the water incrementally until you have a cohesive ball of masa dough. I usually dump the mixture onto a work surface and add the remaining water a few tablespoons at a time, kneading the dough until it comes together. Set aside and cover until you need it.
  3. Pull off a 3 oz. chunk of masa dough and use your hands to roll it into a ball.  (3 oz. is somewhere between a golfball and a racquetball.)  
  4. Surround the dough ball in plastic (I use a Ziploc bag with the top cut off) and use a flat-bottomed casserole dish to flatten the dough ball to a thickness that lies somewhere between 1/8" and 1/4". Keep in mind that you can always make them thicker at the cost of a longer cooking time. You can alternatively use a tortilla press for this step. 
  5. Pre-heat a dry skillet or comal to medium heat.  Cook each side of the Gordita until light brown spots are forming, approximately 1-2 minutes per side.  
  6. Meanwhile, heat up a thin layer of oil in a separate skillet.  I use a thermometer to get the oil up to 360F, and this corresponds to a medium setting on my stove. 
  7. Add the partially cooked Gordita from the dry skillet and cook it in the hot oil for 1-2 minutes or until the bottom side is brown and crispy.  You can optionally cook the second side in the oil but I frequently will only cook the first side in oil.  Set aside to drain on some paper towels.
  8. Use a knife to cut open the edges.  Insert your favorite filling and serve immediately.  I filled this batch with refried beans and cheese. 

Notes

  • I will sometimes add some butter along with the lard but this is optional.  
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  • Medium heat on my stove does the job for both cooking the Gordita in the dry skillet and shallow frying it.  You could also use a thermometer to test the temp of the oil, with 360F being a good target before adding the Gordita. 
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  • Sometimes it can take some fiddling to get the consistency of the dough right.  If it's wet and sticking to your hands simply add a light dusting of masa harina.  If it's crumbly and won't combine you need to add a couple more tablespoons of water. 
  •  
  • I used these refried beans for this batch along with plenty of shredded Jack cheese.
  • these refried beans

Nutrition Information

Calories 201kcal (10%)

Nutrition Facts

Serving: 4(approx. 6 Gorditas)

Amount Per Serving

Calories 201

% Daily Value*

Calories 201kcal 10%

* Percent Daily Values are based on a 2,000 calorie diet.