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Gorditas

Diana CakeLady Rangel

"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

1 h 30 m servings 196 cals
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
  3. Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
  4. 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


Per Serving: 196 calories; 6.7 g fat; 30.4 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 390 mg sodium. Full nutrition

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Reviews

Read all reviews 41
  1. 42 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

I tried these and they were nothing but big blobs of dough.

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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 t...

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...

I tried these and they were nothing but big blobs of dough.

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 whi...

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 ...

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. Yum...

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 r...

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,...

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...