Gorditas are a popular Mexican dish made out of masa harina. Thick, handmade cornmeal (masa harina) flatbreads that are stuffed with a variety of savory fillings and then griddled until golden brown.
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Delicious Gorditas Recipe
Just with the name of “Gorditas” you know they’re delicious and so much fun to eat! This little pockets of yumminess are eaten for breakfast, lunch or dinner all over México, and every region puts its own spin on them.
They start with regular corn masa, just like corn tortillas, but they’re shaped a little thicker so they stay soft on the inside and get a little crisp on the outside. Once they’re cooked, you open them up and pack in whatever you’re craving at the moment. Think of it like a pita pocket that happily holds all your favorite fillings.
The name “gordita” comes from the fact that they’re, well… a bit chubby. They’re great with guisos, moles, shredded meats, veggies…pretty much anything you already love in a taco, tastes amazing tucked inside a warm gordita. Normally they’re deep fried in oil but we’re keeping this recipe light and on the healthier side. Choose fillings & toppings with lots of flavor and you’ll have an amazing meal.
I hope you give them a try. Provecho!
♥️ xo, Ana
Recipe Notes
| Prep ⏰ | Cook ⏲️ | Rest ⏱️ | Total Time |
| 10 mins | 20 mins | 10 mins | 40 mins |
🍽️ Servings: 12 gorditas
⭐️ Difficulty: Moderate
♥️ What’s to love: They’re perfect for filling with eggs, beans, shredded meat, cheese, or leftovers from the fridge. They’re simple, comforting, and works for breakfast, lunch, or dinner.
🛒 Featured Ingredients: corn flour (Maseca or similar), all purpose flour, salt & vegetable oil or shortening
**You’ll find the complete recipe and ingredient list in the card at the end.**
How To Make Gorditas (Step by step)
- In a large bowl, mix the corn flour, all-purpose flour, salt, oil, and 3 cups of warm water.
- Mix with your hands until a soft, slightly sticky dough forms. If it feels dry, add more water a tablespoon at a time.
- Cover and let the dough rest for 10 minutes.
- Divide the dough into balls, about 95–100 grams each. Keep them covered with a damp towel so they don’t dry out.
- Place one ball between a cut-open plastic bag, parchment, or wax paper. Press using a tortilla press or a skillet until you have a 5-inch round, about ¼-inch thick. Transfer to a parchment-lined sheet pan and repeat.
- Cook on the skillet or griddle: Heat a cast-iron skillet or griddle over medium heat (no oil). Cook the gorditas for 2–3 minutes per side, until light brown spots form and the gordita starts to puff slightly in the center. This step cooks the masa and helps create a pocket later.
- Create the pocket: While still warm, use a small knife to carefully cut a slit along the side of each gordita, creating a pocket without cutting all the way through.
8. Finish cooking (two options)
- Air Fryer Method
- Lightly brush both sides of each gordita with oil.
- Air fry at 375°F (190°C) for 4–6 minutes, flipping halfway, until cooked through and lightly crisp on the outside.
- Skillet Method
- Lightly brush both sides with oil.
- Return to a skillet over medium heat and cook for 1–2 minutes per side until fully cooked and lightly crisp.
- Fill and serve: Stuff with beans, meats, cheese, or veggies and serve warm.
Ana’s Recipe Tips
- Rest the dough: Letting the masa rest helps hydrate the corn flour and makes pressing easier.
- When flattening the gorditas, don’t press too much. Keeping them thicker than tortillas is key so they puff and split easily.
- Dry cook first: Always start on a dry skillet to cook the masa before adding any oil.
- Split while warm: Gorditas are much easier to cut open when they’re still warm.
- Air fryer vs skillet: Both work well, air fryer gives a more even finish, skillet keeps it more traditional.
Storage & Reheating
- Refrigerator: Store cooked gorditas in an airtight container for up to 4 days.
- Freezer: Let gorditas cool completely, then freeze in a freezer-safe bag with parchment between layers for up to 2 months.
- Reheating:
- Skillet: Warm over medium heat for 1-2 minutes per side.
- Air fryer: Heat at 350°F (175°C) for 3-4 minutes.
- Avoid the microwave if possible, it softens them too much.
Print Recipe:
Gorditas Recipe
Ingredients
- 4 cups corn flour (like Maseca brand)
- 2 Tablespoons all purpose flour
- 1 ½ Tablespoon kosher or sea salt
- 2 Tablespoon vegetable oil or shortening + more to cook the gorditas.
- 3 to 4 cups warm water
Instructions
Make the masa
- In a large bowl, mix the corn flour, all-purpose flour, salt, oil, and 3 cups of warm water. Mix with your hands until a soft, slightly sticky dough forms. If it feels dry, add more water a tablespoon at a time. Cover and let the dough rest for 20 minutes.
Shape the gorditas
- Divide the dough into balls, about 95–100 grams each. Keep them covered with a damp towel so they don’t dry out. Place one ball between a cut-open plastic bag, parchment, or wax paper. Press using a tortilla press or a skillet until you have a 5-inch round, about ¼-inch thick. Transfer to a parchment-lined sheet pan and repeat.
Cook on the skillet or griddle
- Heat a cast-iron skillet or griddle over medium heat (no oil). Cook the gorditas for 3–4 minutes per side, until light brown spots form and the gordita starts to puff slightly in the center. This step cooks the masa and helps create a pocket later.
Finish cooking (two options)
- Air Fryer Method: Lightly brush both sides of each gordita with oil. Air fry at 375°F (190°C) for 4–6 minutes, flipping halfway, until cooked through and lightly crisp on the outside.
- Skillet Method: Lightly brush both sides with oil. Return to a skillet over medium heat and cook for 1–2 minutes per side until fully cooked and lightly crisp.
Create the pocket: While still warm, use a small knife to carefully cut a slit along the side of each gordita, creating a pocket without cutting all the way through.
Fill and serve: Stuff with beans, meats, chorizo and potatoes, queso fresco, or veggies and serve warm.
Your Private Notes
Nutrition
** Photography by Anetta Simpson
Frequently Asked Questions
Yes, but brushing a small amount of oil helps them cook through evenly and keeps the outside from drying out.
They may be too thin, the skillet wasn’t hot enough, or the dough needed a little more moisture. Even without puffing, they’ll still split once warm.
You can cook them ahead and reheat in a skillet or air fryer. Split and fill just before serving for best texture.
So easy and delicious! my kiddos loved this gordita recipe.
Easy and Delicious!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below. ⭐️
Gracias!!!! xx, Ana