Gorditas Recipe with Maseca Recipe

Introduction

Gorditas made with Maseca masa harina are a delicious and simple Mexican treat. These thick tortillas are perfect for stuffing with your favorite fillings, making a versatile and satisfying meal or snack.

Ingredients

• 3 cups Maseca masa harina
• 2 ¼ cups water (more if needed)
• Salt, to taste

Instructions

1. Step 1: Place the Maseca masa harina and a good pinch of salt in a mixing bowl.
2. Step 2: Add water and mix everything together with your hands.
3. Step 3: Knead until you have a dough with a manageable texture that doesn’t stick to your hands and feels like play dough.
4. Step 4: Divide the dough into 12 portions and keep them covered with a damp kitchen towel.
5. Step 5: Heat a comal or skillet over medium heat.
6. Step 6: Moisten your hands with water and roll one dough portion into a ball.
7. Step 7: Place the masa ball between two plastic sheets.
8. Step 8: Flatten it using a heavy dish or tortilla press into a thick tortilla about 4.5 inches (11.5 cm) in diameter.
9. Step 9: Peel off one plastic sheet, place the gordita in your hand, then remove the second sheet.
10. Step 10: Carefully lay the gordita on the hot griddle and cook for about 1 ½ minutes.
11. Step 11: Flip and cook for another 1-2 minutes, until dark spots appear.
12. Step 12: Cook as many gorditas as fit on your griddle.
13. Step 13: Once cooked, cut a slit on the side of each gordita to create a pocket for the filling.
14. Step 14: Keep the gorditas warm by placing them between a kitchen towel.
15. Step 15: Stuff your gorditas with your favorite fillings such as picadillo, chicharron, cheese, or refried beans.
16. Step 16: Optionally, warm the stuffed gorditas again on the griddle or serve immediately.

Tips & Variations

• If the dough feels too dry, add water a tablespoon at a time until smooth and pliable.
• Use plastic wrap or a plastic bag cut open to keep the dough from sticking when flattening.
• Try different fillings like ground beef, sautéed vegetables, or shredded chicken for variety.
• For extra flavor, brush gorditas lightly with melted butter or oil before cooking.

Storage

Store cooked gorditas in an airtight container in the refrigerator for up to 3 days. Reheat on a griddle or in a skillet until warm to maintain their texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gorditas without a tortilla press?

Yes, you can flatten the dough using a heavy dish or rolling pin between two pieces of plastic or parchment paper.

What fillings work best for gorditas?

Traditional fillings include picadillo, chicharron, cheese, and refried beans, but feel free to get creative with your favorite meats, vegetables, or cheeses.

Gorditas Recipe with Maseca Recipe

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★★★★★

4.6 from 50 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: 12 gorditas 1x

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Description

Gorditas are traditional Mexican stuffed corn cakes made with Maseca masa harina. This recipe guides you through making soft, thick tortillas cooked on a griddle, then cut open and filled with your favorite savory fillings like picadillo, chicharron, cheese, or refried beans. Perfect for a comforting and authentic Mexican meal.

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Ingredients

Scale 1x2x3x

Gordita Dough

• 3 cups Maseca masa harina
• 2 ¼ cups water (plus more if needed)
• Salt, a good pinch

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Instructions

1. Mix Ingredients: In a mixing bowl, combine the Maseca masa harina with a good pinch of salt.
2. Add Water: Slowly add 2 ¼ cups water to the masa harina and salt mixture, integrating everything with your hands.
3. Knead Dough: Knead the dough until it has a manageable texture that doesn’t stick to your hands and resembles play dough.
4. Divide Dough: Divide the masa into 12 equal portions and cover them with a damp kitchen towel to keep moist.
5. Heat Griddle: Preheat a comal or a heavy skillet over medium heat until hot.
6. Prepare Dough Balls: Moisten your hands with water, then roll one portion of dough into a ball.
7. Flatten Dough: Place the dough ball between two plastic sheets and flatten it into a thick tortilla about 4.5 inches (11.5 cm) in circumference using a heavy dish or tortilla press.
8. Peel Plastic: Peel one side of the plastic sheet from the flattened dough, hold the gordita in your hand, then peel off the other sheet carefully.
9. Cook First Side: Place the gordita on the hot griddle and cook for about 1½ minutes.
10. Cook Second Side: Flip the gordita and cook an additional 1-2 minutes or until dark spots appear.
11. Repeat Cooking: Continue cooking as many gorditas as fit comfortably on the griddle.
12. Create Pockets: Immediately after removing the gorditas from the griddle, cut a slit along the side of each to form a pocket for stuffing.
13. Keep Warm: Place the cooked gorditas between a kitchen towel to keep warm until all are cooked.
14. Stuff Gorditas: Fill each gordita pocket with your favorite fillings such as picadillo, chicharron, cheese, or refried beans.
15. Warm Stuffed Gorditas (Optional): Return stuffed gorditas to the hot griddle to warm through, or serve immediately.

Notes

• If the dough feels too dry, add water one tablespoon at a time until it reaches the right texture.
• Keeping the dough covered with a damp towel prevents it from drying out.
• You can use a tortilla press or a heavy dish to flatten the dough evenly.
• Be careful not to overcook the gorditas to keep them soft and pliable for stuffing.
• Fillings can be customized; try beans, meat, cheese, or vegetables depending on preference.
• Use plastic sheets or parchment paper to prevent the dough from sticking to surfaces when flattening.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: Gorditas, Maseca, masa harina, Mexican stuffed tortillas, homemade gorditas, mexican street food, corn cakes, savory Mexican recipes