Today, I’m going to show you how to make this easy gorditas recipe with Maseca (also known as masa harina or instant corn masa flour). Gorditas are an easy recipe that you can make in just 30 minutes! Make some delicious gorditas de chicharron by stuffing the gorditas with these pork cracklins in a green salsa.
Gorditas are made from corn masa flour which is also what tortillas are made from.
However, gorditas are made a little thicker than tortillas because they are opened up and stuffed with delicious fillings.
You can read about the similarities and differences of the three here.
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?
What can you fill gorditas with?
How to make gorditas with Maseca
You need a bag of Maseca or another brand of masa harina.
I used the yellow one because I think the flavor is better.
But you can totally use the regular white bag if 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 pinto beans.
The others are filled with a delicious spicy tuna filling that I also used for these tuna tacos!
What else can you make with masa harina?
Masa harina is a staple in my kitchen. I’m never without it.
It is used to make many different delicious foods and even beverages.
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Maseca gorditas (Gorditas de Maseca)
This super easy gorditas recipe with Maseca is an excellent way to transform leftover potatoes or shredded meat into a new dish.
I hope you give this recipe a try and I hope you enjoy it as much as we do.
Let me know what you think of it in the comments below.
Gorditas Recipe with Maseca
Gorditas are the perfect way to transform leftovers such as beans, chicken and much more!
- 2 cups Maseca
- 1/2 tsp salt
- 1 3/4 cup water
In a large bowl combine the Maseca, salt and water. Mix together thoroughly with hands.
Form the dough into about 8 or 9 equal sized balls.
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.
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.
Transfer fried gorditas to a paper towel lined sheet to drain.
Let gorditas cool for about 5 minutes or so until they are cool enough to touch without burning yourself.
Very carefully open the gorditas in the middle with a knife. Carefully stuff with the filling of your choosing.
Serve and enjoy!