Gorditas
Hi everyone! Today I’m going to show you how to make gorditas!
What exactly are gorditas you may ask?
Well, in English gorditas translates to “little fatties”.
I know, it’s pretty funny!
They are made from corn masa flour which is also what tortillas and pupusas are made from.
However, gorditas are a little fatter than tortillas.
So not only do they have a cute name but they also taste amazing!
Gorditas are easy to make and can be filled with whatever you choose.
I like to fill them with leftover pinto beans and salsa.
Mexican picadillo also works as an amazing filling for gorditas.
Hmmm they’re so good!
There are so many different ways to make gorditas. Some cook them on a skillet instead of frying.
I like them fried because well, what isn’t better fried?
I have another recipe on my blog for gorditas Veracruz style.
Veracruz is where my husband is from and these gorditas are a little different as they aren’t fried but cooked on a skillet and topped with the toppings of your choosing.
How to Make Gorditas Steps
You need a bag of Maseca.
I used the yellow one because I think the flavor is better.
But you can totally use the regular one of you prefer.
In a large bowl add two cups of maseca, half a teaspoon of salt and 1 3/4 cup of water. With your hand mix everything together thoroughly.
One the dough is mixed well roll it into about 8 or 9 equal sized balls.
In order to flatten the balls you can use a tortilla press or a heavy bottomed pot.
What I did this time was cut the sides of a ziploc bag and put the masa ball in it. Then I used a pot to flatten it.
Don’t flatten it to much. It shouldn’t be as thin as a tortilla. They’re called gorditas because they’re thicker.
In a cast iron skillet heat up enough oil for frying. Once hot fry the gorditas one at a time.
The gorditas will begin to puff after about a minute. Fry the other side until it turns a nice golden color.
Once fried transfer them to a paper towel lined sheet to drain.
Let them cool enough so that you don’t burn yourself when you hold them.
Once they’ve cooled down cut them open down the middle with a knife.
You have to be very careful when doing this or you could tear them open.
Now fill them with your favorite filling! The one below is filled with leftover beans.
These ones are filled with a delicious spicy tuna filling!
I’m gonna have to post the recipe soon it’s delicious!
Well that’s it for today guys. They’re so easy you should definitely give them a try.
Don’t forget to join the Latin American Foodies Facebook group where you can share photos and recipes of the delicious food you make at home!
Thanks for reading!
How to Make Gorditas
Gorditas are the perfect way to transform leftovers such as beans, chicken and much more!
Ingredients
- 2 cups Maseca
- 1/2 tsp salt
- 1 3/4 cup water
Instructions
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In a large bowl combine the Maseca, salt and water. Mix together thoroughly with hands.
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Form the dough into about 8 or 9 equal sized balls.
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Flatten the balls one at a time using a tortilla press or a heavy bottomed pot and 2 squares of plastic such as a ziploc bag cut down the sides. Don’t flatten too much. It should be thicker than a tortilla.
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Heat up enough oil for frying in a cast iron skillet over medium heat. Once hot fry the gorditas one at a time. Once the gordita puffs turn to the other side and continue to fry until it turns a nice golden color.
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Transfer fried gorditas to a paper towel lined sheet to drain.
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Let gorditas cool for about 5 minutes or so until they are cool enough to touch without burning yourself.
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Very carefully open the gorditas in the middle with a knife. Carefully stuff with the filling of your choosing.
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Serve and enjoy!
Vangie Perez says
Love this site I use the recipes alot and not one fail yet. Thank you
Carissa says
Thank you so much!!
Patti says
Very easy and really good with chorizo, southwestern pinto beans, lettuce and tomatoes!
Carissa says
That sounds so good!!
Annette says
Hello, just a quick question. I have a big party coming up. Do you think I can make these the day before and they would still taste good?
Carissa says
Hi Annette, these honestly taste better when eaten the same day. When reheated they can become a bit soggy.
Becky soto says
I made these gorditas recently but for some reason mine didn’t puff up in the middle and when I cut them to fill them they kinda fell apart. I followed recipe correctly, I don’t understand why they would not open right?
Dahlia gonzalez says
The gorditas in Texas are filled with ground beef or chicken filled with lettuce, tomato, shredded cheddar cheese and guacamole. They sell like crazy at special events too.
Carissa says
Those sound amazing!
Dahlia gonzalez says
in San Antonio Texas they are popular at restaurants and fiestas held downtown they are filled with picadillo or chicken and topped with shredded lettuce, diced tomatoes, guacamole or sour cream.
Christina says
They were amazing.
Carissa says
Thank you!!