Description
Homemade Mexican gorditas are soft, slightly crisp masa pockets filled with cheese, beans, or your favorite savory ingredients. Perfect for breakfast, lunch, or weekend gatherings, they capture the essence of Mexican street food in your own kitchen.
Ingredients
Scale
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil (for cooking)
- 1 cup shredded cheese (queso fresco, Oaxaca, or mozzarella)
- Optional fillings: cooked chorizo, shredded chicken, beans, sautéed vegetables
- Optional toppings: salsa, guacamole, cilantro, lime wedges
Instructions
- In a mixing bowl, combine masa harina, warm water, and salt. Knead gently until a soft, pliable dough forms.
- Divide the dough into golf-ball-sized portions. Flatten each into a disk about 1/2 inch thick.
- Heat a skillet or comal over medium heat and brush lightly with oil.
- Cook each gordita 3–4 minutes per side until golden brown and slightly puffed.
- Slice a small pocket into each gordita and fill with cheese or your chosen fillings. Press edges gently to seal.
- Return to the skillet for 1 minute to warm through.
- Serve immediately with salsa, guacamole, or your favorite toppings.
Notes
- Dough should be soft but not sticky; adjust water or masa harina as needed.
- Overfilling can cause splitting. Less is more.
- Resting dough for 5–10 minutes makes shaping easier.
- Reheat leftovers on a skillet, not in the microwave, for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack / Main
- Method: Griddle / Pan-fried
- Cuisine: Mexican
Nutrition
- Serving Size: 6–8
- Calories: 220
- Sugar: 1g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg