Authentic Mexican Corn Gorditas

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You know those days when you’re craving something warm, filling, and just plain comforting? That’s when I turn to Mexican gorditas. These thick, stuffed corn tortillas have been my go-to meal since I first tried them at a local food truck. Now, I make them at home whenever my family wants something that feels special but doesn’t require hours in the kitchen.

The best part about gorditas is how simple they are to put together. All you need is masa harina (corn flour), some warm water, and your favorite fillings. I often prep the dough while I’m getting dinner ready, and then we all gather around to help stuff them with beans, cheese, or meat. It’s become one of those recipes that brings everyone to the kitchen, even my picky eaters.

Want to know what makes these gorditas really good? It’s all in how you cook them. Just like your abuela might have made them – if you were lucky enough to have one who taught you Mexican cooking. Don’t worry though, I’ll walk you through each step so you can make them just right.

What Kind of Masa Harina Should I Use?

For making authentic gorditas, you’ll want to use masa harina specifically labeled for tortillas and gorditas, not the coarser cornmeal or corn flour. The most common brand you’ll find is Maseca, which works perfectly for this recipe, though brands like Bob’s Red Mill and Gold Mine also make good options. Regular masa harina has a finer texture than the kind used for tamales, so double-check the package to make sure you’re getting the right type. Just remember to check the expiration date when buying – fresh masa harina has a better flavor and produces better results than a package that’s been sitting in your pantry for months.

Options for Substitutions

When making gorditas, some ingredients are essential while others can be swapped. Here’s what you need to know:

• Masa harina: This is the key ingredient that can’t really be substituted – regular flour or cornmeal won’t work as they have different properties. Masa harina is specially treated corn flour that gives gorditas their authentic taste and texture.
• Water: While plain water works great, you can use warm chicken broth instead to add extra flavor to your gorditas. Just keep the same amount of liquid.
• Cooking oil: Any neutral-flavored oil works well here – vegetable oil, canola oil, or even melted lard (which is traditional). Avoid strongly flavored oils like olive oil as they can change the taste.
• Salt: Regular table salt works fine, but you can use sea salt or kosher salt if you prefer. Just remember that kosher salt is less dense, so you might need to add a bit more.

Watch Out for These Mistakes While Cooking

The biggest challenge when making gorditas is getting the right dough consistency – too wet and they’ll stick to your hands, too dry and they’ll crack while cooking. Start by gradually adding water to your masa harina, and aim for a texture that feels like play-dough: smooth, pliable, and not sticky.

Temperature control is crucial when cooking gorditas – if your comal or griddle is too hot, the outside will burn before the inside cooks through, while too low heat will make them dry and tough. Test the heat by sprinkling a few drops of water on the surface – they should dance and evaporate within 2-3 seconds.

A common mistake is trying to split the gorditas too soon – let them rest covered in a kitchen towel for 3-5 minutes after cooking, as this allows the steam to soften them naturally, making them easier to cut open without breaking. For extra tender gorditas, try adding a tablespoon of lard or shortening to your dough instead of oil, and always keep the dough covered while working to prevent it from drying out.

What to Serve With Gorditas?

These warm, pocket-like Mexican gorditas are perfect for filling with all your favorite toppings and sides! I love to serve them with traditional Mexican fillings like shredded chicken, beef, or pork, along with some crumbled queso fresco and fresh lettuce. A side of Mexican rice and refried beans makes the meal complete and adds nice variety to your plate. For some extra zip, set out bowls of fresh pico de gallo, guacamole, and your favorite salsa so everyone can customize their gorditas just how they like them.

Storage Instructions

Keep Fresh: Once your gorditas have cooled down, place them in an airtight container with paper towels between each layer to absorb any excess moisture. They’ll stay good in the fridge for up to 3 days. The paper towels help maintain their texture and prevent them from getting too soft.

Freeze: These Mexican treats freeze really well! Just wrap each gordita individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 2 months in the freezer. It’s super handy to make a big batch and have them ready whenever you need them.

Warm Up: To enjoy your gorditas again, warm them up in a dry skillet over medium heat for about 2-3 minutes per side. You can also wrap them in a slightly damp paper towel and microwave for 30 seconds. They’ll taste almost as good as fresh!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-650
• Protein: 12-15 g
• Fat: 15-20 g
• Carbohydrates: 110-120 g

Ingredients

• 2 cups masa harina
• 160 ml water (5.5 fluid ounces)
• 1 teaspoon salt
• 1 tablespoon cooking oil

Step 1: Prepare the Masa Dough

In a large mixing bowl, combine masa harina, water, and a pinch of salt.

Mix thoroughly until a smooth dough forms.

The dough should be moist but not sticky.

If necessary, adjust with additional water or masa harina to achieve the desired consistency.

Step 2: Shape the Dough into Balls

Divide the prepared dough into 8 equal portions, about 50 grams (2 ounces) each.

Roll each portion into a smooth ball, ensuring there are no cracks on the surface to keep the dough cohesive during cooking.

Step 3: Flatten the Dough

Using two sheets of plastic wrap, place a dough ball between them.

With a heavy object, such as a flat-bottomed pan, gently press down to flatten each ball to about 0.5 cm thick.

Repeat this process for all your dough balls.

Step 4: Cook the Gorditas

Heat a skillet over medium-high heat and lightly coat it with oil.

Once hot, place a flattened dough piece on the skillet.

Cook each side for about 15 seconds, allowing it to gain a slight color.

Continue cooking each side for a couple of minutes until dark spots appear.

Once each gordita is cooked, transfer it to a plate and cover with a towel to retain softness.

Repeat with the remaining dough pieces.

Step 5: Fill and Serve the Gorditas

After all the gorditas are cooked, use a knife to carefully cut them in half, stopping at the bottom to create a pocket.

Fill the pockets with your favorite fillings, such as beans, cheese, meats, or vegetables.

Enjoy your homemade, customizable gorditas warm!