Gorditas

Gorditas are a traditional Mexican dish made from masa (corn dough) that can be filled with a variety of ingredients, from savory fillings like cheese, meat, and beans, to sweet fillings like piloncillo (unrefined cane sugar) or cinnamon. The name “gordita” literally translates to “little fat one,” which refers to the round, thick shape of the tortilla.

Here’s a recipe for savory gorditas with a simple filling. These are perfect for a snack, breakfast, or even a full meal!

Ingredients for the Dough (Masa):

• 2 cups masa harina (corn flour for tortillas, not cornmeal)
• 1 1/2 cups warm water (or as needed)
• 1 tsp salt
• 1 tbsp vegetable oil or melted butter (optional, for extra flavor)

Suggested Savory Fillings:

• Shredded cheese (queso fresco, Oaxaca cheese, or Monterey Jack)
• Refried beans (pinto, black, or white beans)
• Ground beef or chorizo (cooked)
• Shredded chicken (cooked)
• Salsa, crema, or guacamole (for topping)

Instructions:

1. Prepare the Masa (Dough):

1. Combine the masa harina and salt:
   • In a large bowl, combine the masa harina and salt. Stir well to distribute the salt evenly.
2. Add warm water:
   • Gradually add the warm water, a little at a time, mixing as you go to form a dough. The dough should be soft, but not sticky. If it feels too dry, add a little more water (a tablespoon at a time). If it’s too wet, add a little more masa harina.
3. Add fat (optional):
   • If you like, you can mix in the vegetable oil or melted butter for extra flavor and softness. Knead the dough until it is smooth and pliable, about 2-3 minutes.

2. Shape the Gorditas:

1. Divide the dough:
   • Divide the dough into 8-10 equal-sized portions, depending on how big you want your gorditas to be.
2. Shape into balls:
   • Roll each portion of dough into a ball about the size of a golf ball.
3. Flatten the balls:
   • Use your palms or a tortilla press to flatten the dough balls into thick discs (about 1/2-inch thick). If you don’t have a tortilla press, you can place the dough between two sheets of plastic or wax paper and flatten with a rolling pin.

3. Cook the Gorditas:

1. Heat a griddle or skillet:
   • Heat a large, heavy skillet or comal (Mexican flat griddle) over medium heat. You don’t need any oil for this step; the dough will cook dry.
2. Cook the gorditas:
   • Once the skillet is hot, place the flattened dough discs onto the griddle. Cook them for about 2-3 minutes on each side, or until golden brown spots form and they puff up slightly. You may need to press down gently with a spatula to ensure they cook evenly.
3. Cook the other side:
   • Flip the gorditas and cook for another 2-3 minutes on the other side. They should be lightly golden and firm on the outside, with a soft interior.

4. Fill the Gorditas:

1. Slice open:
   • Once cooked, allow the gorditas to cool for a couple of minutes. Then, slice them in half horizontally, creating a pocket in the center.
2. Fill them up:
   • Fill your gorditas with your desired fillings. Here are some classic ideas:
   • Cheese: Simply stuff the gordita with shredded cheese like queso fresco or Oaxaca cheese.
   • Beans: Spread some warm refried beans inside and top with cheese and salsa.
   • Ground Beef or Chorizo: Add cooked ground beef or chorizo, and top with chopped onions, cilantro, and salsa.
   • Shredded Chicken: Fill with seasoned shredded chicken, and add toppings like sour cream or guacamole.
3. Serve:
   • Once stuffed, serve your gorditas warm with salsa, crema, and/or a squeeze of lime on the side.

Tips:

• Crispier Gorditas: If you prefer your gorditas to be a bit crispy on the outside, you can pan-fry them with a little oil after they are cooked. Heat a bit of oil in a skillet and fry each gordita for about 2 minutes on each side until crispy and golden.
• Sweet Gorditas: For a sweeter version, you can add sugar and cinnamon to the masa, and fill with sweet ingredients like chocolate, dulce de leche (cajeta), or fruit.
• Keep Warm: If you are making a large batch, keep the gorditas warm in a clean kitchen towel or wrap them in foil until ready to serve.

Serving Suggestions:

• Salsas: Serve your gorditas with a variety of salsas—green salsa, red salsa, or even a smoky chipotle salsa.
• Sides: Pair them with a side of Mexican rice, a salad, or just a simple bowl of fresh pico de gallo.

These homemade gorditas are fluffy, warm, and versatile—whether you prefer savory fillings like cheese, beans, or meats, or sweet variations for a dessert-like treat!