Authentic Gorditas Mexican Food Recipe: Make Delicious Gorditas at Home

Making authentic Mexican gorditas at home is surprisingly easy and rewarding! These delightful little corn pockets, crafted from simple masa dough, are waiting to be filled with your favorite savory fillings. Naturally gluten-free, gorditas are also a fantastic option for vegetarian and vegan diets when you choose plant-based stuffings. Forget the fast-food versions; this is the real deal, just like traditional Mexican street food.

Close-up of a hand holding a freshly made gordita mexican food, stuffed with barbacoa beef, cheese, and cilantro, showcasing a delicious and authentic street food experience.

Discovering Authentic Gorditas: Beyond the Taco Bell Gordita

If you’re familiar with Taco Bell’s “gordita,” prepare to have your understanding redefined. Real Mexican gorditas are a world apart from the fast-food imitation. These are hearty, homemade corn cakes, crafted with masa harina, the essential ingredient for authentic tortillas and many other Mexican staples. The magic of a gordita lies in its thick, yet tender texture and the signature pocket that forms during cooking, perfectly designed to hold a variety of flavorful fillings.

What Exactly are Gorditas?

Imagine a thicker version of a corn tortilla, cooked to create a slightly crispy exterior while remaining soft and chewy inside. This is the essence of a gordita. The “pocket” is the key feature – it’s formed by carefully cooking the masa cakes on a hot griddle or comal, allowing steam to puff them up and create a natural opening. This pocket is then generously filled with savory ingredients, turning the gordita into a satisfying and portable meal.

Common and classic gordita fillings in Mexico include:

Picadillo: A flavorful ground beef mixture with tomatoes, onions, and spices.
Chicharrón: Crispy fried pork rinds, offering a delightful textural contrast.
Frijoles Refritos: Refried beans, a simple yet comforting vegetarian option.
Queso: Cheese, especially Oaxaca or Chihuahua cheese for delicious melting.
Carne Deshebrada: Shredded beef, often slow-cooked and incredibly tender.

The beauty of gorditas is their versatility. You can truly customize them to your taste with countless filling options. In the photos accompanying this recipe, you’ll see gorditas stuffed with flavorful barbacoa beef, a fantastic way to use leftovers and create a truly gourmet gordita experience.

Gordita Meaning: More Than Just “Chubby”

The Spanish word “gordita” literally translates to “chubby” or “little fat one.” It’s often used as a term of endearment, much like “honey” or “sweetie.” While the exact reason behind naming this dish “gordita” is debated, it’s likely related to their satisfyingly plump appearance when stuffed with fillings. Perhaps it’s a playful nod to the generous portions and the joy of indulging in such a delicious and filling food. Whatever the origin, the name “gordita” is now synonymous with this beloved Mexican street food.

Step-by-Step Guide: How to Make Gorditas Mexican Food

Making gorditas from scratch is a straightforward process, even for beginner cooks. Here’s a detailed guide to help you create perfect gorditas every time:

Step 1: Preparing the Masa Dough

In a mixing bowl, combine 2 cups of masa harina with 1 ¾ cups of water and 1 teaspoon of salt. Mix until a soft, pliable dough forms. The dough should be moist but not sticky. If it feels too dry, add water one tablespoon at a time. If it’s too sticky, add a little more masa harina. Knead the dough for a couple of minutes until smooth. Divide the dough into 16 equal portions and roll each portion into a small ball. While you prepare the dough, heat a large skillet, griddle, or comal over medium-high heat.

Step 2: Flattening the Masa Balls

Place a masa ball between two sheets of plastic wrap or inside a zip-loc bag cut open. Use a tortilla press to gently flatten the ball into a thick circle, about ¼ inch thick – roughly twice as thick as a regular tortilla. Avoid pressing too hard, as you want them to be thick enough to form a pocket. If you don’t have a tortilla press, you can use a flat-bottomed plate or skillet to press down on the dough. If you accidentally make it too thin, simply gather the dough, re-roll it into a ball, and try again.

Step 3: Cooking the Gorditas on the Griddle

Carefully peel the flattened masa circle from the plastic wrap and place it onto the hot griddle. Cook for about 10-15 seconds on each side. This initial quick cook helps to seal the dough and encourages the formation of the air pocket. Flip the gordita again and cook for about 1 minute per side, or until you see beautiful brown spots appearing and the gordita starts to puff up.

Step 4: Encouraging the Pocket to Form

As the gordita cooks in the second minute per side, you should notice it starting to inflate and bubble in the center or around the edges. This is exactly what you want! Gently press down on the edges of the gordita with a spatula to encourage even inflation and help create a larger pocket. Once cooked and puffed, remove the gordita from the griddle and place it on a plate. Cover with a clean kitchen towel to keep them warm and soft while you cook the rest.

Step 5: Creating the Gordita Pocket and Filling

As soon as the gordita is cool enough to handle comfortably (it should still be warm), use a butter knife or paring knife to carefully cut a slit along one edge. Gently open the gordita to reveal the pocket inside, ready to be stuffed with your desired fillings. Fill generously and enjoy your homemade gorditas Mexican food!

Expert Tips and Tricks for Perfect Gorditas

Zip-loc Bag Hack: Instead of plastic wrap, use a gallon-size zip-loc bag, cut along the side seams and bottom seam. This creates perfect sheets that are less likely to stick and are the ideal size for your tortilla press.
Tortilla Press is Your Friend: Invest in a tortilla press! It truly simplifies the process and ensures even, consistently shaped gorditas.
Encourage Puffing: If your gorditas are not puffing up as much as you’d like, don’t worry. Gently pressing down on the center and edges with a spatula during cooking often does the trick.
Perfectly Round Gorditas (Optional): For picture-perfect round gorditas, use a round cookie cutter or bowl to trim any uneven edges after flattening the masa but before cooking. This is purely for aesthetics and doesn’t affect the taste!
Varying Regional Styles: Keep in mind that gorditas vary across Mexico. This recipe reflects the style common in central and northern Mexico, where they are cooked on a griddle. In other regions, they are often deep-fried for a crispier texture. Both methods are authentic and delicious!

How to Fry Gorditas for a Crispy Texture

If you want to experience the crispy fried version of gorditas, follow the recipe above to cook the masa cakes on the griddle. Then, heat about ½ inch of frying oil in a medium skillet over medium-high heat until shimmering hot. Carefully place the cooked gorditas in the hot oil, one or two at a time, and fry for about 1-2 minutes per side, until golden brown and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil. Stuff and enjoy your crispy fried gorditas!

Delicious Filling Ideas to Elevate Your Gorditas Mexican Food

While the recipe includes barbacoa beef as a suggestion, the filling possibilities for gorditas are endless. Get creative and try these other delicious options:

Spicy Shredded Chicken Tinga: Chicken in a smoky chipotle tomato sauce.
Rajas con Queso: Roasted poblano peppers with cheese.
Chorizo and Potato: A flavorful and hearty combination.
Mushroom and Corn: A vegetarian delight with earthy and sweet flavors.
Sweet Gorditas: For a dessert twist, fill with Nutella, cajeta (Mexican caramel), or fruit and whipped cream.

Gorditas Recipe

By: Isabel Orozco-Moore

Authentic Mexican Gorditas are easy to make at home! These corn cakes with a pocket are perfect for stuffing with savory fillings. (Gluten-free, Vegetarian, Vegan adaptable)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 Gorditas

Ingredients

2 cups masa harina
1 ¾ cups to 2 cups water
1 teaspoon salt

Instructions

In a bowl, mix masa harina, water, and salt to form a dough. Divide into 16 balls. Heat a griddle to medium-high heat.
Flatten a masa ball between plastic wrap using a tortilla press to about ¼ inch thickness.
Cook on the hot griddle for 10-15 seconds per side, then flip again and cook for 1 minute per side, until browned and puffed.
Remove from griddle, cover with a towel.
Cut a slit in each gordita to create a pocket.
Fill with desired fillings and enjoy!

Recipe Notes

For crispy fried gorditas: Fry cooked gorditas in hot oil until golden brown and crispy. Drain on paper towels before filling.

Nutrition

Nutritional information is an estimate.

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