Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.

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  • Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.

  • Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.

  • Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

Nutrition Facts

196.5 calories; 3.9 g protein; 30.4 g carbohydrates; 0 mg cholesterol; 390.1 mg sodium. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2005
I use to crave gorditas from a mexican dinner outside of town where I use to live but now I can make them myself. These came out really good. After pulling out excess masa left inside I filled them with refried beans meat and potatoes then topped them with lettuce tomato cheese and sour cream.(Like a taco) If you aren't use to working with masa don't worry if it feels a bit sticky at first and masa will not expand outward so make them as round as you need room to fill. With that said this recipe comes out delicious every time! I think i'll try breakfast gorditas this weekend. Read More
(124)

Most helpful critical review

Rating: 1 stars
07/08/2009
I tried these and they were nothing but big blobs of dough. Read More
(57)
47 Ratings
  • 5 star values: 22
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
01/12/2005
I use to crave gorditas from a mexican dinner outside of town where I use to live but now I can make them myself. These came out really good. After pulling out excess masa left inside I filled them with refried beans meat and potatoes then topped them with lettuce tomato cheese and sour cream.(Like a taco) If you aren't use to working with masa don't worry if it feels a bit sticky at first and masa will not expand outward so make them as round as you need room to fill. With that said this recipe comes out delicious every time! I think i'll try breakfast gorditas this weekend. Read More
(124)
Rating: 5 stars
02/10/2007
These are so good! My husband is from Mexico and he loved them. We fill them with fried potatoes refried beans queso fresco lettuce tomato and salsa. Excellent recipe; much beter than plain gorditas that aren't fried. Read More
(85)
Rating: 1 stars
07/08/2009
I tried these and they were nothing but big blobs of dough. Read More
(57)
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Rating: 5 stars
05/18/2010
Excellent! I omitted the shortening & skipped the step of cooking them on the comal & they were still great. I mixed the ingredients & wrapped the dough in saran wrap for a couple of hours while I went to the store. I've wanted a tortilla press for a long time & finally bought one -I love it! TIP: These puff up in the first 5 seconds or so after being put in the oil so if yours do not puff up, try increasing the heat on your oil just a bit. Read More
(38)
Rating: 4 stars
05/24/2010
They came out delicious.I was skeptical when I read several people saying that they came out flat.But the trick is you need to add about 1 teaspoon of baking powder. That will help the gorditas plump up when you are frying them.Which makes them easier to stuff. Read More
(32)
Rating: 4 stars
03/03/2006
The Gorditas were very easy to make. When flattening them I used a heavy skillet to make them uniform in shape and size. We stuffed them with shredded beef tomatoes and sauteed onions. Yummy!!!!! Read More
(23)
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Rating: 4 stars
01/29/2009
These were not exactly the type of gorditas that I was looking to make. My family likes the kind in the store (they are very pricey!) that are more like a thick tortilla. Because of that this recipe was a slight disappointment so I am rating it more on what they actually tasted like rather than what I was expecting them to taste like! These gorditas were pretty good but didn't have a whole lot of flavor. My little siblings really liked them however. I will probably not make them again but it was a good experience! Read More
(20)
Rating: 5 stars
11/11/2012
This recipe is excellent!!! I am Hispanic and I have never had success when making the traditional Mexican gorditas, so I was happy when these turned out great. In making this recipe,you clearly will need more water than what it calls for simply because the dough should be soft. When the balls are pressed they should not crack around the edges. If they are cracking, then you can add more water to the dough. This dough is very forgiving. I added half a teaspoon of baking powder to the mix to achieve more of a puffed gordita when fried. Read More
(13)
Rating: 4 stars
01/18/2007
These were an interesting experience for me... I have never made anything like these before so I'm sure that was where most of my problems stemmed from. After the first cooking they were ugly not tasty and wierd textured and I almost threw them out. But I decided to fry one in just a bit of oil. It improved greatly and I continued with the rest. They are super heavy and I couldn't really "open" them to stuff but we just ate them as tostadas. It was a good experience for me. Read More
(13)