Ingredients
Equipment
Method
- In a mixing bowl, combine masa harina and salt.
- Gradually add warm water to the masa harina while mixing until the dough forms.
- Knead the dough for 5-10 minutes until smooth and pliable.
- Roll small balls of dough (about the size of a golf ball) and flatten them into discs.
- Heat a well-seasoned skillet or griddle over medium-high heat.
- Place the gorditas on the skillet and cook for 2-3 minutes on each side until golden brown.
- Check for puffing; if they don’t puff, split them open with a knife to create a pocket.
- Fill the gorditas with your desired fillings (scrambled eggs, cheese, chorizo, etc.).
- Serve warm with toppings like salsa, cilantro, or avocado.
Nutrition
Calories: 170kcalCarbohydrates: 35gProtein: 3gFat: 1gSodium: 200mgPotassium: 150mgFiber: 3gCalcium: 2mgIron: 4mg
Notes
Gorditas are versatile; feel free to experiment with various fillings such as beans, veggies, or meats.
For lighter sides, consider pairing them with fresh fruits or refreshing drinks like horchata.
If you find the dough sticks, use a well-seasoned skillet and ensure the discs aren't rolled too thin, as they need some thickness to puff correctly.
Leftover gorditas can be stored in the refrigerator for up to 2 days or frozen for longer storage. Reheat gently before serving.
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