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gorditas recipe

Gorditas Recipe

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These authentic Mexican gorditas are made with masa harina and cooked until golden brown before being stuffed with refried beans, cheese, or your favorite fillings. They are easy to make, naturally gluten-free, and perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 8 gorditas
Course: Main Course
Cuisine: Mexican
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups masa harina (Gordita Dough)
  • 1½ cup warm water
  • 1 tsp salt
  • 1 cup refried beans (Traditional Bean and Cheese Filling)
  • 1 cup queso fresco, crumbled
  • 1/2 cup Monterey Jack cheese, shredded
  • 1 cup cooked chorizo (Optional Fillings)
  • 1 cup shredded beef
  • 1 cup barbacoa
  • 1 cup carnitas
  • 1 cup picadillo
  • 1/2 cup salsa verde (Optional Toppings)
  • 1/2 cup salsa roja
  • 1 avocado, sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup diced white onion
  • 1 lime, cut into wedges
  • 1/4 cup cotija cheese

Equipment

Method
 

  1. In a large mixing bowl, combine the masa harina, warm water, and salt.
    Mix until a dough forms.
    Knead gently for 2 to 3 minutes until smooth.
    Let the dough rest for 5 minutes so the masa harina can fully absorb the water.
  2. Divide the dough into 8 equal portions.
    Roll each portion into a smooth ball.
  3. Flatten each dough ball into a thick disc approximately 4 inches wide and ¼ to ½ inch thick.
    If using a tortilla press, place the dough between sheets of parchment paper and press gently.
  4. Preheat a cast iron skillet, comal, or griddle over medium heat.
    Cook each gordita for:
    3 to 4 minutes on the first side
    3 to 4 minutes on the second side
    The gorditas should develop golden brown spots while remaining soft inside.
  5. Transfer the cooked gorditas to a plate.
    Cover lightly with a clean kitchen towel.
    Allow them to rest for 5 minutes.
  6. Using a sharp knife, carefully cut a slit along the edge of each gordita to create a pocket.
    Do not cut all the way through.
  7. Fill each gordita with:
    2 tablespoons refried beans
    2 tablespoons queso fresco
    1 tablespoon Monterey Jack cheese
    Or use your favorite filling such as chorizo, barbacoa, carnitas, shredded beef, or picadillo.
  8. Top with salsa verde, salsa roja, avocado slices, cilantro, diced onion, cotija cheese, and fresh lime juice.
    Serve immediately while warm.

Nutrition

Calories: 140kcalCarbohydrates: 29gProtein: 3gFat: 1gSodium: 290mgFiber: 3g

Notes

  • The dough should feel similar to soft play dough.
  • If the dough feels dry, add warm water 1 tablespoon at a time.
  • If the dough feels sticky, add a little more masa harina.
  • Thicker gorditas create better pockets.
  • A tortilla press is helpful but not required.
  • Gorditas can be made ahead and refrigerated for up to 4 days.
  • Freeze cooked gorditas for up to 3 months.

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