Before you cook
Background Recipe story & origin
Gorditas ('little fat ones') are thick masa cakes, puffier than tortillas, split and stuffed with various fillings. The dish predates Spanish contact; indigenous Mexicans made similar preparations with corn masa. Regional variations are significant: northern Mexico makes them from wheat flour; central Mexico uses corn; some regions fry them, others bake on comal. The most common fillings include chicharrón prensado (pressed pork cracklings), beans, cheese, and various guisados (stews). In Durango, gorditas de nata use cream in the dough; sweet versions exist throughout Mexico. The masa should be thicker than tortillas, forming a pocket when cooked. Gorditas represent Mexican antojitos (street snacks) and regional diversity - the same name applies to quite different preparations across the country. They're sold from street carts and small fondas, not typically restaurant food.
Before you start Equipment you'll need
- comal — Provides flat surface for cooking gorditas until puffed and golden
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
Non-negotiables Rules for success
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Make the masa
Mix masa harina with water and salt. Knead until smooth. Divide into 8 balls (about 1 inch diameter)...
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Form and cook
Press each ball into 4-inch disc, about 1/2 inch thick. Cook on dry comal 3-4 minutes per side until...
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Create the pocket
While still warm, slice open one side to create pocket. Optionally fry in lard until edges crispy.
Prep Get set first
About 10 min of prep
- Prepare comal
This recipe takes about 45 minutes total.
Ingredients
Instructions
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Make the masa
Mix masa harina with water and salt. Knead until smooth. Divide into 8 balls (about 1 inch diameter).
-
Form and cook
Press each ball into 4-inch disc, about 1/2 inch thick. Cook on dry comal 3-4 minutes per side until cooked through and slightly puffed.
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Create the pocket
While still warm, slice open one side to create pocket. Optionally fry in lard until edges crispy.
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Fill and serve
Spread beans inside pocket. Add chicharrón or other filling. Top with crema, queso, lettuce, salsa.