Gorditas are a popular Mexican dish made of thick, soft cornmeal tortillas that are typically stuffed with a variety of fillings, such as cheese, meats, or beans. They are called “gorditas” because they are thick (the word “gordita” means “little fatty” in Spanish), and they have a delicious, slightly crispy exterior with a soft, fluffy inside. These can be enjoyed as a snack, appetizer, or a full meal.
Here’s a traditional recipe to make gorditas from scratch:
Ingredients:
For the Dough (Masa):
- 2 cups masa harina (corn flour for tortillas, not cornmeal)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups warm water
- 2 tablespoons vegetable oil (or melted butter)
Optional Fillings:
- Cheese (such as Oaxaca, cotija, or mozzarella)
- Shredded chicken or beef
- Refried beans
- Chicharrón prensado (pressed pork cracklings)
- Sautéed vegetables (e.g., onions, peppers, and mushrooms)
For Frying:
- Vegetable oil (enough to pan-fry)
Instructions:
1. Make the Masa (Dough):
- In a large bowl, combine the masa harina, baking powder, and salt.
- Gradually add the warm water while mixing with your hands or a spoon until the dough starts to come together.
- Add the oil (or melted butter) and knead the dough for 3-4 minutes until it becomes soft, smooth, and no longer sticky. If it feels too dry, add a little more water, 1 tablespoon at a time. If it’s too wet, add a little more masa harina.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
2. Shape the Gorditas:
- After the dough has rested, divide it into small balls, about the size of a golf ball (around 8-10 balls).
- Use your palms to flatten each ball into a thick round patty, about 1/2 inch thick. You can do this by pressing them between two pieces of plastic wrap or parchment paper, or you can gently press them with your hands. Try to keep them uniform in size and thickness for even cooking.
3. Cook the Gorditas:
- Heat a griddle, comal, or non-stick skillet over medium heat.
- Place the gorditas on the griddle and cook them for about 2-3 minutes on each side, or until they develop golden-brown spots. Don’t worry if they puff up slightly; that’s a good sign.
- Remove them from the heat once they are fully cooked, and let them cool slightly.
4. Make a Pocket:
- Once the gorditas are cool enough to handle, use a knife or your fingers to create a pocket in the center of each gordita by gently cutting or pressing along the edge. Be careful not to tear them completely open.
5. Stuff the Gorditas:
- Fill the pocket with your desired fillings. Popular choices are:
- Shredded cheese
- Refried beans
- Sautéed meats (like shredded chicken, ground beef, or carnitas)
- Sautéed vegetables or chicharrón prensado
- You can also drizzle some salsa or hot sauce for added flavor.
6. Fry the Gorditas (Optional):
- For a crispy exterior, heat some vegetable oil in a skillet over medium heat. Fry each gordita for about 1-2 minutes on each side until golden brown and crispy.
- Once fried, remove them from the oil and drain on paper towels.
7. Serve:
- Serve the gorditas warm, either as a snack or a main dish. Pair them with salsa, guacamole, or a dollop of sour cream.
Tips:
- Masa for Gorditas: Be sure to use masa harina, which is made specifically for tortillas and gorditas. It’s different from cornmeal and provides the soft, smooth texture needed for the dough.
- Fillings: The beauty of gorditas is that they are versatile! You can stuff them with a wide variety of fillings based on your taste, such as carnitas, barbacoa, or even grilled vegetables for a vegetarian option.
- Soft vs. Crispy: You can enjoy gorditas soft or fried. Frying them gives them a crispy exterior, while leaving them soft creates a more traditional version. It’s up to you!
Gorditas are a delicious, satisfying dish with endless variations. Enjoy them fresh, filled with your favorite fillings, and you’ve got a true taste of Mexico!