Making authentic Mexican gorditas at home is easier than you think! This comprehensive guide provides a step-by-step approach to crafting these delicious, savory pockets of masa dough, perfect for filling with your favorite Mexican ingredients. This recipe is gluten-free, vegetarian, and vegan.
A plate of gorditas filled with various toppings.
What are Mexican Gorditas?
Gorditas, meaning “little fat ones” in Spanish, are thick, round corn cakes made from masa harina (corn flour). Unlike regular tortillas, gorditas are cooked on a griddle until they puff up, creating a pocket ideal for stuffing. They offer a versatile base for a variety of fillings, from savory meats to flavorful vegetables and cheeses.
Ingredients for Mexican Gorditas
- 2 cups masa harina
- 1 ¾ cups to 2 cups water
- 1 teaspoon salt
How to Make Gorditas: A Step-by-Step Guide
Step 1: Preparing the Masa Dough
In a large bowl, combine the masa harina and salt. Gradually add the water, mixing with your hands until a soft, pliable dough forms. The dough should be slightly sticky but not too wet. If needed, add more water, a tablespoon at a time, until the desired consistency is reached. Knead the dough for a few minutes until smooth.
Step 2: Shaping the Gorditas
Divide the dough into 16 equal portions. Roll each portion into a ball. Place each ball between two sheets of plastic wrap or inside a gallon-sized ziplock bag with the sides cut open. Using a tortilla press or a flat, heavy object, flatten each ball into a disc about ¼ inch thick and 4-5 inches in diameter. Aim for a thickness about twice that of a regular tortilla.
Step 3: Cooking the Gorditas on a Griddle
Heat a large skillet or griddle (comal) over medium-high heat. Cook each gordita for about 10-15 seconds per side, then flip and cook for another minute per side, or until golden brown spots appear and the gordita starts to puff up.
Step 4: Creating the Pocket
As the gorditas cook, they will naturally start to puff up, creating an air pocket inside. Gently press down on the edges with a spatula to encourage further inflation. Once cooked, remove from the griddle and let cool slightly. Using a sharp knife, carefully make a slit along the side of each gordita to create a pocket for filling.
Filling Your Gorditas
Once your gorditas are cooked and have a pocket, the fun begins! Here are some popular filling ideas:
- Traditional: Shredded meats like barbacoa, carnitas, or chicken tinga, along with crumbled cheese, shredded lettuce, diced onions, and salsa.
- Vegetarian: Refried beans, seasoned black beans, grilled vegetables, or sautéed mushrooms with cheese and salsa.
- Breakfast: Scrambled eggs with chorizo, potatoes, and cheese.
Tips for Perfect Gorditas
- Using a Tortilla Press: A tortilla press ensures even thickness and perfectly round gorditas.
- Preventing Sticking: Use plastic wrap or a cut-open ziplock bag when flattening the dough to prevent sticking.
- Encouraging Puffing: If a gordita doesn’t puff up readily, gently press down on the center and sides with a spatula while cooking.
Frying Gorditas for Extra Crispiness
For a crispier gordita, fry the cooked gorditas in a shallow layer of hot oil for a minute or two per side, until golden and crispy.
Conclusion
Enjoy your homemade Mexican gorditas! This versatile dish offers endless possibilities for customization and is sure to become a family favorite. Experiment with different fillings to find your perfect combination.
