Gorditas Recipe

I was super hyped to try out these homemade gorditas ’cause even though my dough ended up kinda messy and I totally winged some of the steps, every crispy, warm disk turned into a fun little pocket you can fill with refried beans, cheese, or even some shredded pork or chicken if you’re feelin’ it.

I love gorditas made with masa harina, warm water, salt and a bit of oil. I think the balance of solid nutrition from refried beans and cheese is great, while shredded pork or chicken along with salsa, onions and cilantro give a nice flavor boost and extra protein benefits.

Ingredients

• Masa harina provides essential carbohydrates and fiber for structure and a mild earthy flavor.
• Warm water and salt activate the dough and boost taste in these simple ingredients.
• Vegetable oil or lard adds smoothness and richness making the dough more tender.
• Refried beans offers protein and fiber; they help enrich the texture and filling taste.
• Queso fresco brings a creamy tangy note, adding flavor and extra protein when used.
• Cooked pork or chicken provides hearty protein with a delicious savory touch to each bite.
• Salsa, onions and cilantro imparts brightness and zest, enlivening flavors with a fresh vibrant kick.
• Cheddar cheese (optional) adds rich creaminess and protein along with satisfying extra flavor notes.

Ingredient Quantities

• 2 cups masa harina
• 1 1/4 cups warm water (adjust if needed)
• 1 teaspoon salt
• 1 tablespoon vegetable oil or lard
• 1/2 cup refried beans (for filling, if youd like)
• 1/2 cup shredded queso fresco or cheddar cheese (optional filling)
• 1/2 cup cooked and shredded pork or chicken (optional)
• Salsa, chopped onions, and cilantro for topping (optional extra flavor)

How to Make this

1. In a big bowl, mix the masa harina with the warm water, salt, and your oil or lard until it forms a soft dough. You might need to adjust the water a bit if it feels too dry.

2. Knead the dough for a few minutes until it’s smooth and no longer sticky. If its too loose, sprinkle in a bit of extra masa harina.

3. Divide the dough into small balls, about the size of a golf ball.

4. Flatten each ball with your hands between two pieces of plastic or wax paper to make a round, disk shape that’s roughly 1/4 inch thick.

5. Heat a non-stick skillet or griddle over medium-high heat without oil until it’s hot.

6. Place a dough disk in the hot skillet and cook for about 2 minutes on one side until it starts to change color and puff up, then flip and cook the other side.

7. If you want to add a filling, gently slice open the thickest part of the gordita to create a pocket.

8. Spoon in some refried beans inside the pocket and then add shredded queso fresco or cheddar, and the cooked and shredded pork or chicken if using.

9. Press it gently so the filling sticks and then let everything heat together for a minute in the skillet.

10. Remove the gorditas from heat and top them with salsa, chopped onions, and cilantro, then serve warm and enjoy your delicious homemade gorditas!

Equipment Needed

1. A big mixing bowl
2. Measuring cups and spoons
3. A wooden spoon or spatula for stirring
4. Two pieces of plastic wrap or wax paper
5. A flat work surface for flattening the dough
6. A non-stick skillet or griddle
7. A spatula or tongs for flipping the gorditas
8. A knife for slicing open the gorditas if adding filling
9. A serving plate for arranging the finished dish

FAQ

• Q: Can I adjust the amount of water in the dough?
  A: Yup, if the masa feels too dry, just add a bit more warm water till you get a soft, pliable dough.
• Q: What if I don’t have lard, can I use something else?
  A: Sure, using vegetable oil works great too its an easy swap and still gives a tasty flavor.
• Q: How can I make these gorditas vegan?
  A: Just leave out the pork or chicken and queso fresco. Use beans and maybe a vegan cheese for a yummy vegan option.
• Q: How do I know when my gorditas are cooked?
  A: They should be a little crispy on the outside and soft on the inside when done. If they’re sticking to the pan, give them a minute longer.
• Q: Can I store extras and reheat later?
  A: Yup, you can store leftover gorditas in an airtight container and warm them up on a skillet to bring back that crispy texture.

Gorditas Recipe Substitutions and Variations

• If you cant find masa harina you could try using finely ground cornmeal or corn flour although the flavor might not be exactly the same
• Instead of warm water you might use warm chicken or vegetable broth to add a richer taste
• If table salt isnt available, sea salt or kosher salt works just fine
• You can replace vegetable oil or lard with melted butter or even shortening if you prefer
• If refried beans arent your thing, mashed black or pinto beans seasoned with a bit of garlic and cumin make a great alternative

Pro Tips

1. Make sure you mix your dough really well. If it feels too dry or crumbly, try addin a little extra water bit by bit until it holds together just right, but be careful not to add too much or it can get mushy.

2. When you’re flattenin the dough balls between plastic or wax paper, use even pressure all over so they cook evenly. If it’s too thick in the middle, the edges might burn before the center gets done.

3. Test your skillet by ashin a tiny piece of dough first. This helps you figure out if the heat is right. If it puffs up and changes color too fast, your pan might be too hot, so lower the flame a bit.

4. If you’re puttin in a filling, be gentle when cuttin open the gordita so you don’t tear it up too badly. Once the filling’s inside, give it a soft press so everything binds together without spillin the beans all over the place.