Step 1: Make the Dough
In a bowl, mix masa harina and salt.
Gradually add warm water and oil (if using).
Mix until a soft, pliable dough forms—like playdough.
👉 If too dry, add a little more water; if sticky, add a bit more masa.
Step 2: Rest the Dough
Cover and let rest for 5 minutes.
This helps hydrate the masa and improves texture.
Step 3: Shape the Gorditas
Divide dough into 8 equal balls.
Flatten each into a thick disc about ¼–½ inch thick.
Step 4: Cook on the Griddle
Heat a dry skillet or griddle over medium heat.
Cook gorditas 2–3 minutes per side until lightly golden and puffed.
Step 5: Slice & Stuff
Let cool slightly, then carefully slice halfway around the edge to form a pocket.
🌟 Popular Gordita Fillings
- Refried beans & cheese
- Shredded beef or chicken
- Chorizo & potatoes
- Carnitas
- Eggs & cheese (breakfast-style)
🌟 Pro Tips
- Don’t press too thin—gorditas must be thick
- Keep cooked gorditas wrapped in a towel to stay warm
- For extra crisp, lightly pan-fry stuffed gorditas in oil
🔥 Optional Crispy Method (Street-Style)
After slicing and stuffing, lightly fry gorditas in oil until golden and crispy on both sides.
🍽 Serving Ideas
- Top with lettuce, salsa, crema, avocado
- Serve with pico de gallo or guacamole