Gorditas Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
16 Gorditas
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Calories
55 kcal
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Course
Main Course
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Cuisine
Mexican
Gorditas Recipe
Description
The Gorditas Recipe uses masa harina mixed with water and salt to form a pliable dough. The dough balls are flattened gently to maintain thickness and cooked on a hot griddle, allowing the gordita to puff as it cooks, signaling readiness. The cooking involves flipping several times to develop characteristic brown spots and ensure even cooking. For a crispier texture, the cooked gorditas may be fried briefly in hot oil, where they develop a golden, crunchy exterior. Once cooked, the gorditas are typically filled with any desired savory ingredients, making a portable and satisfying dish.
Gorditas offer a contrast between the soft, slightly chewy interior from the masa dough and the crispy fried outer layer if fried. Their neutral corn flavor serves as a sturdy base for diverse fillings, from beans and cheese to meats and vegetables. The gentle pressing and careful cooking preserve the thickness allowing for stuffing.
This recipe is useful for anyone wanting to make authentic corn-based flatbreads with texture and potential for filling. The frying step adds an optional crunchy dimension but gorditas can also be enjoyed simply as cooked on the griddle.
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!
Notes
- When frying gorditas, use just enough oil to submerge one side at a time and fry each side about 1 to 2 minutes for crispness.
- Pressing the sides gently during cooking encourages the gordita to puff, which is a sign of proper cooking.
- Ensure the masa dough is not pressed too thin; gorditas should be about twice as thick as traditional corn tortillas for the right texture and puffing.
- After frying, drain gorditas on paper towels to remove excess oil before stuffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Gorditas
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Serving | 1gordita | |
| Calories | 55kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 146mg | 6% |
| Potassium | 0mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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