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Fluffy, thick corn masa cakes are cooked until golden, then split and stuffed with a savory mix of spicy chorizo, scrambled eggs, and melty cheese. The ultimate weekend Tex-Mex breakfast!
Prepare the Masa Dough
Cook the Chorizo and Potato Filling
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Fluffy, thick corn masa cakes are cooked until golden, then split and stuffed with a savory mix of spicy chorizo, scrambled eggs, and melty cheese. The ultimate weekend Tex-Mex breakfast!
This tex_mex recipe takes 45 minutes to prepare and yields 4 servings. At 846.92 calories per serving with 33.67g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Shape and Fry the Gorditas
Assemble and Serve
Substitute the Mexican chorizo with soyrizo or a mix of seasoned black beans and corn for a delicious vegetarian filling.
Instead of Monterey Jack, try crumbling in some salty cotija cheese or queso fresco after stuffing for a more traditional flavor.
Sauté one finely diced jalapeño or serrano pepper along with the onion and potato to add a significant kick of heat.
These gorditas are versatile! Fill them with other breakfast favorites like bacon and egg, or even savory lunch fillings like carnitas or chicken tinga.
With a generous amount of eggs and chorizo, this dish provides high-quality protein, essential for muscle repair, immune function, and keeping you feeling full and satisfied.
The corn masa and potatoes are excellent sources of complex carbohydrates, which provide a steady release of energy to fuel your morning activities.
Eggs and pork chorizo are good sources of essential B vitamins, particularly B12, which plays a crucial role in nerve function and the formation of red blood cells.
One serving, which consists of two stuffed gorditas, contains approximately 850-950 calories. This is an estimate and can vary based on the specific brands of chorizo and cheese used and the amount of oil absorbed during frying.
Breakfast Gorditas are a hearty and indulgent meal, rich in protein and carbohydrates. However, they are also high in calories, fat, and sodium, particularly from the chorizo and cheese. They are best enjoyed in moderation as part of a balanced diet.
Yes, you can prepare the masa dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature for about 30 minutes before shaping and frying.
Both are made from masa dough. A gordita is typically fried until it puffs, then split open to create a pocket for fillings. A sope is usually thicker, with a pinched border around the edge to hold toppings on its surface, and is not stuffed.
While frying gives them their characteristic texture, you can bake them for a lighter version. Place the shaped discs on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and cooked. They will be drier and less puffy than the fried version.
If the dough cracks when you flatten it, it's too dry. Knead in a small amount of warm water, one tablespoon at a time, until the dough is smooth and pliable again.