You can make them traditional (corn masa) or flour-based (northern Mexican style) — I’ll give you both options!
🌽 Traditional Corn Gorditas
🧾 Ingredients
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2 cups masa harina (like Maseca or Bob’s Red Mill)
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1½ cups warm water (plus more as needed)
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½ tsp salt
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1 tbsp vegetable oil or lard (optional for softness)
👩🍳 Instructions
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Make the dough:
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In a bowl, mix masa harina and salt.
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Gradually add warm water, mixing until a soft dough forms.
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Knead for 1–2 minutes — the dough should feel like soft playdough, not sticky or dry.
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Cover with a damp towel while you work to keep it moist.
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Form the gorditas:
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Divide dough into 8–10 equal balls.
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Flatten each ball between your hands (or a tortilla press with plastic wrap) to about ½ inch thick and 4 inches wide — thicker than a tortilla.
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Cook:
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Heat a comal or skillet over medium heat.
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Cook each gordita for about 1–2 minutes per side until lightly golden.
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Then fry or griddle them again with a little oil for 1–2 minutes per side to crisp up and puff slightly.
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Split and fill:
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When they’re cool enough to handle but still warm, cut a slit halfway through one edge to form a pocket.
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Fill with your favorite fillings (see below!).
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🌾 Flour Gorditas (Northern Mexican Style)
🧾 Ingredients
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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2 tbsp lard or shortening (or butter)
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About ¾ cup warm water or milk
👩🍳 Instructions
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Mix flour, baking powder, and salt.
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Cut in the lard until crumbly.
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Gradually add warm water until a soft dough forms.
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Divide into balls, roll out to ¼–½ inch thick, and cook on a hot griddle for about 2 minutes per side until puffed and lightly golden.
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Slice open one side to create a pocket for fillings.
🌮 Popular Gordita Fillings
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Picadillo: seasoned ground beef with potatoes
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Refried beans and cheese
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Carnitas or shredded chicken
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Chicharrón en salsa verde (pork cracklings in green sauce)
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Rajas con queso (roasted peppers with cheese)
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Or just butter and salsa for a simple snack
🔥 Tips
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Keep cooked gorditas wrapped in a towel so they stay warm and soft.
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If the dough cracks when shaping, add a bit more water.
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To make them crispier, fry them briefly after cooking on the comal.
Would you like me to include a classic filling recipe, like chicharrón en salsa verde or picadillo?
