Gorditas
Gorditas are thick, soft corn tortillas that can be stuffed with a variety of fillings. This traditional Mexican dish is perfect for breakfast, lunch, or dinner and can be customized to your liking.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large bowl, mix the masa harina, salt, and baking powder together until well combined.
- 2
Gradually pour in the warm water while mixing the dough with your hands or a spoon. Knead until a soft, pliable dough forms. Let it rest for about 15 minutes covered with a damp cloth.
- 3
Divide the dough into small balls, about the size of a golf ball, then flatten each ball into a thick disc, approximately 1/2 inch thick.
- 4
Heat a large skillet or griddle over medium heat and lightly grease it with vegetable oil.
- 5
Cook each gordita for about 3-4 minutes on each side or until they are golden brown and puffed up. Repeat with the remaining discs.
- 6
Remove the gorditas from the skillet and let them cool slightly before slicing them open to fill with refried beans and shredded cheese.
Cook notes
Tips
Let the dough rest to improve the texture of your gorditas.
Use a cast iron skillet for the best results when cooking.
Pack the filled gorditas warm in a cloth to keep them soft.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store uncooked gorditas in the refrigerator for up to 2 days wrapped in plastic.
- Once cooked, keep gorditas in a cloth towel to retain moisture when not serving.
- For longer storage, freeze cooked gorditas in a sealable bag, reheating them in a skillet when needed.
Substitutions
- Cornmeal can be used instead of masa harina in a pinch, but it may change the texture.
- For a gluten-free option, ensure your masa harina is certified gluten-free.
- You can substitute refried beans with any favorite spread or mashed avocado.
What to Serve With
- Serve with salsa on the side for dipping.
- Accompany with a simple salad of diced tomatoes and cucumbers.
- Pair with Mexican grilled corn for a complete meal.
Common Mistakes
- Don't overcook the gorditas; they should be golden, not burnt.
- Ensure the dough is neither too dry nor too wet for the best texture.
- Pressing the gorditas too thin will affect their ability to hold fillings.
Recipe FAQ
Can I use different fillings for the gorditas?
Yes! Feel free to use any filling you like, such as shredded chicken, pork, or vegetables.
How can I store leftover gorditas?
Store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze the dough?
Yes, you can freeze the dough balls. Just wrap them tightly in plastic wrap and place them in a freezer bag.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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