Description
Gorditas are thick, golden Mexican corn pockets made with masa harina, fried or baked, and filled with a variety of toppings like shredded chicken, beans, cheese, and vegetables. They’re quick, versatile, and comforting, perfect as a main dish or snack.
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water
- 1 teaspoon salt
- Vegetable oil, for frying
- Shredded chicken, lettuce, tomato, crumbled cheese, or other toppings for serving
Instructions
- In a large bowl, mix masa harina, warm water, and salt until a soft dough forms.
- Divide dough into 12 equal pieces and roll into balls.
- Flatten each ball into a round about 1/4 inch thick.
- Heat 1/2 inch of vegetable oil in a skillet over medium-high heat.
- Fry gorditas in batches for 2–3 minutes per side until golden brown and puffed.
- Drain on paper towels and keep warm.
- Serve with toppings such as shredded chicken, beans, cheese, lettuce, tomato, and salsa.
Notes
- For a lighter version, bake at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Add chili powder or jalapeños to the dough for spiciness.
- Fill with carne asada, refried beans, or scrambled eggs for variety.
- If dough cracks, add a little more warm water to moisten.
- Best reheated in a skillet or oven to keep crispness.
Nutrition
- Serving Size: 1 gordita (without toppings)
- Calories: 140
- Sugar: 0g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
