Description
This traditional Gorditas recipe uses Maseca (masa harina) to create delicious, crispy corn pockets perfect for stuffing with your favorite fillings like beef, cheese, or beans. With a soft, pliable dough and a perfectly browned exterior, these gorditas are a delightful Mexican street food that can be made easily at home on the stovetop.
Ingredients
Scale
Gordita Dough
- 2 cups Maseca or Masa Harina
- 1 1/2 cups hot water (plus extra as needed)
- Optional: 1-2 tablespoons vegetable oil
Instructions
- Prepare the Dough: Boil about 3 cups of water. In a large bowl, combine 2 cups of Maseca with 1 1/2 cups of hot water. Mix and knead the masa with your hands until it forms a dough with the consistency of peanut butter. If the dough is too soggy, gradually add more masa harina; if too dry, add a little more hot water.
- Shape the Gorditas: Form the dough into a ball, then mold it with your hands into a saucer shape approximately the size of the palm of your hand and about 1/4 inch thick.
- Cook on Skillet: Heat a skillet over medium-high heat with vegetable oil. Cook the gorditas until browned and crispy, about 3 minutes per side.
- Finish Cooking: Lower the heat to low and continue cooking the gorditas, flipping regularly for about 7-9 minutes per side, or until the inside is fully cooked. Cooking time may vary based on thickness.
- Fill the Gorditas: Carefully split each gordita open with a knife and stuff with your choice of fillings such as beef, cheese, or beans.
Notes
- Keep flipping the gorditas during the low-heat cooking stage to prevent burning.
- Adjust water and masa harina carefully to get the perfect dough consistency.
- Be cautious when splitting the gorditas to avoid tearing.
Nutrition
- Serving Size: 1 gordita
- Calories: 220 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
