Thick, puffy corn cakes fried to a golden crisp and stuffed with a savory, spiced ground beef filling. Topped with fresh lettuce, cheese, and crema, it's a satisfying Tex-Mex classic that brings authentic street food flavor to your kitchen.
Prep20 min
Cook30 min
Servings4
Serving size: 2 gorditas(2 stuffed gorditas)
896cal
40gprotein
58gcarbs
56g
Ingredients
1 lb ground beef (80/20 lean to fat ratio recommended)
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
This mexican_american dish is perfect for lunch. With 895.59 calories and 39.84g of protein per serving, it's a nutritious choice for your meal plan.
fat
(freshly ground)
2 cup masa harina
1 tsp baking powder
1.5 cup warm water (around 105-115°F (40-46°C), plus more if needed)
2 tbsp lard (melted)
2 cup vegetable oil (for frying gorditas)
1 cup lettuce (shredded, for topping)
1 medium tomato (diced, for topping)
0.5 cup queso fresco (crumbled, for topping)
0.5 cup mexican crema (for topping)
Instructions
1
Prepare the Savory Beef Filling
In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes, breaking it apart with a spoon.
Drain off all but 1 tablespoon of the rendered fat. If using very lean beef, drain all fat and add 1 tablespoon of vegetable oil.
Add the chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is soft and translucent.
Stir in the chili powder, cumin, Mexican oregano, 1 teaspoon of salt, and black pepper. Cook for 1 minute until the spices are fragrant.
Pour in the tomato sauce and beef broth. Bring the mixture to a simmer, then reduce heat to low. Let it cook, uncovered, for 10-15 minutes, stirring occasionally, until the sauce has thickened. Keep warm.
2
Make the Masa Dough
In a large bowl, whisk together the masa harina, baking powder, and the remaining 1 teaspoon of salt.
Pour in the melted lard and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
Gradually pour in the warm water while mixing with your hands. Continue to mix and knead for 2-3 minutes until a soft, pliable dough forms. It should feel like soft play-doh and not be sticky or crumbly.
Cover the bowl with a damp cloth and let the dough rest for 15 minutes to fully hydrate.
3
Form and Pre-Cook the Gorditas
Divide the rested dough into 8 equal portions and roll each into a smooth ball.
Using a tortilla press lined with plastic wrap or the palms of your hands, flatten each ball into a disk about 4 inches in diameter and 1/4 to 1/2-inch thick.
Heat a dry comal or large non-stick skillet over medium heat. Cook the gorditas for 2-3 minutes per side. They should have some light brown spots and feel dry to the touch. This step sets the dough and is crucial for puffing later.
4
Fry the Gorditas
In a separate large, deep skillet, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C).
Carefully place 2-3 of the pre-cooked gorditas into the hot oil, being sure not to overcrowd the pan.
Fry for 1-2 minutes per side, until they puff up dramatically and turn a deep golden brown.
Using a slotted spoon, remove the puffed gorditas from the oil and transfer them to a wire rack to drain excess oil.
5
Assemble and Serve
Once the fried gorditas are cool enough to handle, use a serrated knife to carefully slice a slit along one edge to create a pocket.
Generously stuff each gordita pocket with the warm beef filling.
Top with shredded lettuce, diced tomatoes, crumbled queso fresco, and a dollop of Mexican crema. Serve immediately while hot and crispy.