Ingredients
For the Gordita Dough
- 2 cups Maseca (masa harina)
- 1 1/2 cups hot water
- 1-2 tablespoons vegetable oil (optional, for cooking)
- Additional maseca or water as needed for dough consistency
Instructions
- Boil Water: Bring about 3 cups of water to a boil. This is to ensure you have enough hot water on hand to adjust the dough consistency as needed.
- Prepare Dough: In a large bowl, combine 2 cups of maseca with 1 1/2 cups of hot water. Mix the masa with your hands until a dough forms with the consistency similar to peanut butter. If the dough feels too wet, sprinkle in more maseca. If too dry, add more hot water gradually. Form the dough into a ball and then press it to create saucer-shaped discs about the size of your palm and approximately 1/4 inch thick.
- Heat Skillet and Cook: Heat a skillet with vegetable oil over medium-high heat. Place the masa discs in the hot oil and fry until browned and crispy, about 3 minutes per side. Then reduce the heat to low and continue cooking the gorditas, flipping occasionally, until the insides are fully cooked through. This longer cooking time typically takes about 7-9 minutes per side but may vary depending on thickness.
- Stuff and Serve: Remove the gorditas from the skillet. Using a knife, carefully split open each gordita to create a pocket. Fill with your choice of fillings such as seasoned beef, cheese, beans, or other desired ingredients. Serve warm.
Notes
- Adjust dough moisture carefully; masa harina absorbs water differently depending on freshness and humidity.
- Optional vegetable oil can be added into the dough for extra tenderness.
- Cooking times depend on thickness, so test one gordita to ensure it’s fully cooked inside.
- Gorditas are traditionally served hot and filled with various savory fillings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican