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Gorditas

Thick corn tortillas stuffed with savory fillings, offering a soft interior and a slight crisp exterior. Perfect for weeknight dinners or festive gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 gorditas
Course: Main Course
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups masa harina
  • 1 cup warm water
  • 1 teaspoon salt
  • Optional fillings: cheese cooked meat, beans, etc.

Equipment

  • Mixing bowl
  • Griddle or skillet
  • Rolling pin
  • Plastic wrap or damp cloth
  • Spatula

Method
 

  1. In a mixing bowl, combine the masa harina and salt. Gradually add the warm water, mixing until a soft dough forms.
  2. Knead the dough for about 2 minutes until smooth and pliable.
  3. Divide the dough into six equal portions and shape each into a ball.
  4. Using a rolling pin, flatten each ball into a thick disc about ½ inch thick.
  5. Preheat a griddle or skillet over medium heat.
  6. Place each disc on the griddle and cook for 3–4 minutes on each side, until they puff up and develop golden spots.
  7. Wrap the cooked gorditas in a damp cloth to keep them warm and soft.
  8. Slice the gorditas open and fill with your choice of fillings, like cheese or seasoned meat.

Notes

Keep cooked gorditas wrapped in a damp cloth to retain warmth and softness. Dough can be made ahead and refrigerated for up to 24 hours. Freeze raw discs for quick meals.