Gorditas recipe

From Cookipedia

A gordita in Mexican cuisine is a food which is characterised by a small, thick tortilla made with masa harina (processed corn flour). The gordita is in contrast to a taco, which uses a thinner tortilla. "Gordita" means "little fat one" in Spanish. The gordita is typically baked on a comal, a small pan similar to a tava.

The gordita's thick tortilla is typically split and filled with guisos (soups or stews) or casseroles, like chicken, cochinita pibil, nopales, carne al pastor, etc. These are made mostly for lunch and are accompanied by many different types of salsas. The most traditional "gordita" in the central region of Mexico is filled with "chicharrón prensado" (a type of stew made with pork rind and spices) and is called "gordita de chicharrón". In Durango, Mexico, gorditas are commonly made from wheat flour (harina de trigo) tortillas and look more like small pita breads. The dough (masa) is identical to that of the flour tortilla. It is cooked on a griddle (comal) with a hot piece of metal placed on top that resembles a clothes iron. The gordita fills up with steam and a small slit is cut into one side where it can be filled with guisados.

The best gorditas are made with masa harina, though you can make them with yellow cornmeal if you cannot obtain masa harina.

Gorditas recipe
11 very lazily rolled gorditas
Servings:Serves 6 - Makes 11 to 12 gorditas
Calories per serving:204
Ready in:25 minutes
Prep. time:15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:31st January 2013

Best recipe review

Corn tortillas


These are lovely. You must make them with Masa Harina, they won't be the same using normal cornmeal.

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add the masa and salt to a large bowl and make a well in the centre.
  2. Mix the baking powder into the hot water and pour into the centre of the masa.
  3. Using a spoon, fold the masa into the water, once it begins to combine, knead with your hands until a firm malleable dough is produced.
  4. Divide the dough into 12 balls, dust the work surface with cornmeal and roll each one out to about the size of a fried egg, leaving them quite thick.
  5. Heat a large frying pan and add a few glugs of oil
  6. Fill the pan with as many gorditas as will fit and fry for 3 minutes a side, turning once. They are ready to eat once they have puffed up a little.

Serving suggestions

Slice them open like pitta breads and fill with Mexican treats

See also

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