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Mexican

Gorditas

Thick nixtamal masa cakes are cooked until they puff, then opened like little pockets and filled with warm refried beans, queso fresco, crema, lettuce, and salsa. They should be crisp at the edges, tender inside, and served hot from the comal.

Gorditas — Mexican — ChefSnap
20 minsPrep
25 minsCook
4Serves
MediumDifficulty
730 kcal per serving22g protein 88g carbs 32g fat
Watch it made — GorditasWatch it madeEasy Cooking with Sandy · 6:19

Ingredients

Method

  1. Place the masa in a bowl and knead in the salt and lard until smooth and pliable.
  2. If the masa feels dry or cracks at the edges, knead in warm water 1 tablespoon at a time until it feels soft like modeling clay.
  3. Divide the masa into 4 equal balls and keep them covered with a damp towel.
  4. Flatten each ball between your palms or in a tortilla press lined with plastic to make a thick round about 4 inches wide and 1/2 inch thick.
  5. Heat a comal or heavy skillet over medium heat until hot.
  6. Cook the gorditas on the dry comal for 3 to 4 minutes per side, turning once or twice, until lightly browned in spots and puffed slightly.
  7. Heat the oil or lard in a small skillet over medium-high heat until shimmering.
  8. Fry each cooked gordita for 30 to 60 seconds per side, just until the outside is lightly crisp, then drain on paper towels.
  9. While the gorditas are still hot, use a small knife to carefully slit each one open along one edge, making a pocket without cutting all the way through.
  10. Warm the refried beans in a small pan until soft and spreadable.
  11. Fill each gordita with refried beans, queso fresco, crema, shredded lettuce, salsa, and a little chopped onion.
  12. Serve immediately while the masa is warm and the edges are still crisp.

Common questions

Can I substitute shortening or butter for the lard in gordita dough?

Yes, but lard gives the best flavor and texture. Vegetable shortening is the closest swap and works well. Butter can make the dough softer and less structured, so use a little less water if you choose it.

How long should I cook and fry gorditas so they stay soft inside?

Cook the thick rounds on a dry comal for 3 to 4 minutes per side first, then fry briefly for 30 to 60 seconds per side. That short fry crisps the outside without drying out the center.

Why do my gorditas crack or split when I flatten them or cook them?

The masa is usually too dry. Knead in warm water 1 tablespoon at a time until it feels like soft modeling clay. Also keep the dough covered while shaping so the surface doesn’t dry and crack.

How should I store leftover gorditas and fillings?

Store plain cooked gorditas separately from fillings. Keep them in an airtight container in the fridge for up to 3 days. Reheat on a comal or skillet, then split and fill just before serving for the best texture.

What are the best toppings and serving ideas for gorditas?

Fill them with warm refried beans, then add queso fresco, crema, lettuce, salsa, and chopped onion. They’re also great with shredded chicken, chorizo, or potatoes. Serve immediately while the shell is warm and crisp.