Authentic Gorditas Mexican Food Recipe: Easy to Make at Home

Say hello to authentic Mexican gorditas! Forget the fast-food versions; we’re talking about real, homemade gorditas, the kind passed down through generations. These delightful corn cakes, crafted from simple masa dough, feature a built-in pocket perfect for stuffing with a variety of flavorful fillings. Naturally gluten-free, vegetarian, and easily made vegan, gorditas are a fantastic way to explore the heart of Mexican cuisine.

Close-up of a gordita mexican food held in a hand, filled with shredded beef, cheese, and fresh cilantro, showcasing its appetizing texture and vibrant ingredients.

What Exactly Are Gorditas Mexican Food?

If you’re new to gorditas, you might be wondering, “what are gorditas?” Simply put, gorditas are essentially thick corn tortillas that are cooked to create a pocket inside. This ingenious pocket is then filled with an array of delicious Mexican ingredients. Think of them as the edible, handheld pockets of flavor within Mexican food culture. While you can fill them with almost anything, traditional and popular choices often lean towards savory and sometimes spicy options. Some classic gordita fillings include:

Savory Stewed Meats: Beef, pork, or chicken slow-cooked in rich sauces.
Chicharron: Crispy fried pork rinds, offering a delightful textural contrast.
Refried Beans: Creamy and comforting, often seasoned with spices.
Potatoes and Chorizo: A hearty and flavorful combination.
Cheese and Rajas: Melted cheese with roasted poblano peppers for a vegetarian delight.

The beauty of Gorditas Mexican Food lies in their versatility. For the gorditas pictured here, leftover barbacoa beef was used as a filling, resulting in an incredibly satisfying and tasty meal. Feel free to get creative and use your favorite Mexican flavors!

Gorditas Meaning: More Than Just “Chubby”

The word “gordita” literally translates from Spanish to English as “little chubby” or “fatty.” It’s often used as a term of endearment, like calling someone “chubby cheeks” affectionately. So, why would this word be used to name a beloved Mexican dish? There are a few theories, and while no one knows for sure, it adds to the charm of gorditas mexican food.

Perhaps it’s because they are so irresistibly delicious that you might eat more than one (or two!). Maybe it’s because they are generously stuffed until they appear “fat” and plump with fillings. Regardless of the true origin, one thing is certain: gorditas are a comforting and satisfying food, and their playful name only adds to their appeal.

Step-by-Step Guide: How to Make Gorditas

Making gorditas at home is surprisingly straightforward. Follow these simple steps to create your own authentic gorditas mexican food experience:

Step 1: Prepare the Masa Dough

In a bowl, combine 2 cups of masa harina with 1 3/4 cups to 2 cups of water and 1 teaspoon of salt. Mix until a soft, pliable dough forms. The dough should be moist but not sticky. Divide the dough into 16 equal-sized balls. While preparing the dough, preheat a large skillet, griddle, or comal over medium-high heat.

Step 2: Flatten the Masa Balls

Place a masa ball between two sheets of plastic wrap (or a zip-loc bag as suggested in the tips below). Use a tortilla press or a flat, heavy pan to gently flatten the ball into a thick disc. Aim for a thickness roughly twice that of a regular corn tortilla. If you press it too thin, simply gather the dough, reshape it into a ball, and try again.

Step 3: First Cook – Sealing the Dough

Carefully peel the flattened masa from the plastic wrap and place it on the preheated griddle. Cook for approximately 10 to 15 seconds per side. This brief initial cooking helps to seal the dough and facilitates the formation of the signature air pocket later.

Step 4: Second Cook – Creating the Pocket

Flip the gordita again and cook each side for about 1 minute, or until they develop beautiful golden-brown spots. During this stage, you should notice the gordita starting to puff up and inflate, creating a pocket in the center or along the sides. This is exactly what you want! Gently press down on the edges of the gordita with a spatula to encourage even inflation.

Step 5: Final Step – Opening the Pocket

Remove the cooked gordita from the griddle and place it on a plate. Cover with a clean kitchen towel to keep them warm and soft. Once the gordita is cool enough to handle comfortably (still warm), use a butter knife or paring knife to carefully cut a slit along one edge. The gordita should open up easily, revealing a perfect pocket ready to be filled with your favorite Mexican fillings.

Essential Tips and Tricks for Perfect Gorditas

Zip-loc Bag Hack: For flattening the masa, use a gallon-sized zip-loc bag instead of plastic wrap. Cut open the side seams and leave the bottom seam intact. This creates the ideal size and prevents sticking better than regular plastic wrap.
Tortilla Press is Your Friend: Investing in a tortilla press makes the flattening process significantly easier and more consistent. It’s a valuable tool for any home cook exploring Mexican cuisine.
Encourage Inflation: If your gorditas are not puffing up as much as desired, gently press down on the center and sides with a spatula while cooking. This often helps to create that essential air pocket.
Perfectly Round Gorditas (Optional): For picture-perfect round gorditas, use a bowl or cookie cutter to trim any uneven edges after flattening the masa but before cooking. This is a tip for presentation, but not necessary for taste!

It’s worth noting that the preparation of gorditas mexican food can vary across different regions of Mexico. This recipe reflects the style common in central and northern Mexico, particularly in Zacatecas, where they are cooked on a griddle. However, in other parts of Mexico, gorditas are often deep-fried to achieve a crispy exterior before stuffing. Both methods are authentic and delicious, offering different textures and flavor profiles.

How to Fry Gorditas for a Crispy Texture

If you’d like to experience the fried version of gorditas mexican food, follow these simple steps after cooking the gorditas as described above:

Pour about 1/2 inch of frying oil into a medium skillet and heat over medium-high heat until the oil shimmers. You don’t need to deep-fry; just enough oil to submerge one side of the gordita is sufficient.
Carefully place the cooked gorditas into the hot oil, working in batches if necessary to avoid overcrowding the skillet.
Fry on each side for about 1 to 2 minutes, or until golden brown and crispy.
Remove the fried gorditas from the oil and place them on a paper towel-lined plate to drain any excess oil.
Once slightly cooled, slice them open and stuff with your favorite fillings as you would with griddle-cooked gorditas.

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4.72 from 52 votes

Gorditas Recipe

By: Isabel Orozco-Moore

Making your own Mexican Gorditas at home is super easy! These little corn cakes made from masa dough have a little pocket in the middle made for stuffing with all sorts of delicious fillings! (gluten free, vegetarian, vegan)

Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

Servings: 16 Gorditas

Ingredients

2 cups masa harina
1 3/4 cups to 2 cups water
1 teaspoon salt

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Instructions

Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. Heat a large skillet, griddle or comal over medium-high heat.
Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla.
Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds.
Flip it over one more time and cook each side for about 1 minute, until it has beautiful brown spots.
At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate and cover it with a light kitchen towel.
As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and create a pocket.
Fill gordita with desired fillings and enjoy!

Notes

To fry, make all the gorditas as outlined above. Add some frying oil to a medium skillet over medium-high heat until shimmering hot. You don’t need to use a lot of oil, just enough to fully submerge one side of the gordita. Add the cooked gordita and fry on both sides for about a minute or two, until crispy. Remove from the oil and place on a paper towel to soak up any excess oil. Stuff them with desired filling and enjoy!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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