In Mexico, gorditas are made differently depending on the region. They are from the central/northern part of the country, specifically from the state of Zacatecas, near the town of Sombrerete. In that region, they are usually made by baking the dough until it becomes slightly crispy and then stuffing it with various fillings such as beans, cheese, or meat. However, in other regions of the country, they’re often fried until super crispy and then stuffed. Both ways are delicious and totally authentic!
Gorditas are a delightful embodiment of Mexican street food, and this homemade recipe captures the essence of their simple yet flavorful nature. The combination of masa harina, hot water, and the perfect blend of seasonings results in a dough that's crispy on the outside and wonderfully soft on the inside. The versatility of gorditas, with their ability to be filled with a variety of savory ingredients, makes them a crowd-pleaser for any occasion. The traditional touch of frying in canola oil adds that delightful crispiness, creating a truly authentic experience.
Homemade gorditas are super delicious cakes that can be stuffed with a variety of fillings. They are a traditional Mexican street food loved for their simplicity and quick preparation.
Making graduates is a perfect option when you need to make something tasty in a short time. You can have a delicious meal in just 35 minutes. You can make them easily with an easy recipe that you can find below. Follow the instructions to make crispy outside and soft inside gorditas at home.
What are Gorditas?
Gorditas are a Mexican dish. These thick, small cornmeal cakes are commonly split open and filled with various savory ingredients. The word “gordita” translates to “little fat” or “chubby” in Spanish. It describes the thick, rounded shape of these cakes. After cooking, you can open it and fill it with meat, cheese, vegetables, beans, etc., for a versatile and tasty meal. Gorditas are often served as street food. You can also find them in traditional Mexican restaurants.
What does Gorditas mean?
The Spanish word gordita, meaning chubby, is often used as a term of endearment. However, the reason why a dish is named after it is unknown.
Perhaps it’s because gorditas are so delicious that you can’t help but eat more, which may lead to a few extra pounds. Or maybe it’s because they are loaded with scrumptious fillings that make them look plump. Regardless of the reason, I believe that gorditas are a great food, and I’m all about good food!
Gorditas Ingredients
- Masa harina is a traditional Mexican flour made from dried corn. It’s a key ingredient in making gorditas, providing a distinctive corn flavor and serving as the base for the dough.
- Hot water: Hot water hydrates the masa harina.
- Salt: Add salt to give seasoning and improve the overall flavor of the gorditas.
- Flour: It will help you adjust the gordita dough’s texture and consistency.
- Baking powder: It’s used to slightly raise the gorditas, making them light and fluffy.
- Shortening: Shortening gives the gorditas a delicate texture. It helps to thicken and moisturize the dough.
- Canola oil: You need canola oil to fry the gorditas, giving them a crispy exterior and keeping them soft and fluffy on the inside.
How to make Gorditas?
- First, combine the masa harina, water, and salt in a bowl and the flour and baking powder in another bowl.
- Pour the flour mixture into the masa harina mixture and stir to form a dough.
- Divide the dough into six balls and flatten them into slices on a prepared surface.
- Cook the gorditas on a griddle until they are dry to the touch and have golden spots on them.
- Then, fry the gorditas one at a time until puffy.
- Let them drain, then cut them crosswise to create an opening.
Recipe Tip
You can stuff gorditas with your favorite combination of cheeses, beans, salsa, meat (like barbecue or shredded chicken), and vegetables.
How to Store Gorditas?
Let gorditas cool completely before refrigerating them. Then, place them in an airtight container or sealable plastic bag. Store in the refrigerator for up to 3 to 4 days. Reheat before serving.
Tips and Tricks
- I suggest using a gallon-size zip-loc bag instead of plastic or saran wrap when flattening the masa balls. To use it, cut open the bag down the side seams, but leave the bottom seam uncut. Then, place the bag on top of the open tortilla press. This bag is the perfect size and won’t stick to the masa like plastic wrap can. Give it a try!
- Using a tortilla press makes the process easier and is a must-have in a Mexican kitchen.
- If the gordita doesn’t inflate properly, you can press down on the center and sides of the gordita using a spatula. This will help it inflate and create an air pocket. Doing this should solve the problem.
- To make tortillas perfectly round, use a round bowl, large cookie cutter, or any round object to stamp out the flattened masa. My mother taught me this trick as she prefers them to be picture-perfect. However, I lack the patience to ensure every tortilla is perfectly round.
Notes
1. In a large bowl, combine the masa harina, water, and salt.
2. Then, in a small bowl, whisk together the flour and baking powder until combined.
3. When the masa harina mixture is cool enough to touch, gradually stir the flour mixture with clean hands. If the dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until the dough is slightly clayey in texture, evenly moistened, and sticky but not sticky.
4. Divide the dough evenly and roll into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while you work.
5. Line a work surface with waxed paper or plastic wrap and sprinkle it lightly with a little water. Working one ball at a time, flatten the balls on the wet surface into a 5 ½-inch disc (about 1⁄8-inch thick). Transfer discs to a waxed paper or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with the remaining dough.
6. Heat a griddle or comal over medium heat. Working in batches if necessary, cook the gorditas until dry to the touch with some small, very light golden spots, about 2 to 3 minutes per side. Place the gorditas in a single layer, uncovered, on large plates or a large baking sheet.
7. Heat the oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when the edge of the gordita is dipped into the oil. Fry the gorditas, one at a time, until puffed, pressing gently with a spatula occasionally, about 45 seconds per side. Allow to drain briefly on the paper towel, then cut across to create an opening large enough to stuff the gorditas with your choice of fillings.
Calories: 486
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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When preparing gorditas, ensure the masa harina dough is well-kneaded for a consistent texture. Experiment with different fillings to discover your favorite combination of flavors and textures. For a delightful twist, consider adding a touch of finely chopped fresh herbs or a splash of lime juice to the masa harina mixture for an extra layer of brightness. Don't shy away from creativity; gorditas are a canvas for culinary exploration!
