Gorditas Recipe

Shredded meat inside gorditas topped with fresh cilantro and onions, served with lime and sides for an authentic Mexican flavor.

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 or lightly fried until golden brown.

Course All

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Calories 180kcal

Author Ana Frias

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.

Nutrition