Gorditas
Thick, soft corn masa cakes griddled until golden and puffed, then split and stuffed with a savory ground beef and potato filling. A satisfying and authentic taste of Tex-Mex comfort food.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Picadillo Filling
- b.Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- c.Add the chopped onion and diced potato. Sauté for 5-6 minutes until the onion softens and the potato begins to brown at the edges.
- d.Stir in the minced garlic and jalapeño, cooking for 1 minute more until fragrant.
- e.Add the ground beef to the skillet. Use a spoon to break it apart and cook until fully browned, about 5-7 minutes. Carefully drain off any excess grease.
- f.Stir in the chili powder, ground cumin, Mexican oregano, 1 tsp of salt, and black pepper. Toast the spices for 1 minute.
- g.Pour in the can of undrained diced tomatoes. Stir everything together, bring to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, allowing the potatoes to become tender and the sauce to thicken. Keep warm.
- 2
Step 2
- a.Make the Masa Dough
- b.In a large mixing bowl, whisk together the masa harina, baking powder, and the remaining 0.5 tsp of salt.
- c.Add the melted lard and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
- d.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 clay and not be sticky or crumbly.
- e.Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
- 3
Step 3
- a.Shape and Cook the Gorditas
- b.Divide the rested dough into 8 equal portions and roll each into a smooth ball.
- c.Using your palms or a tortilla press lined with plastic, flatten each ball into a disc about 4 inches in diameter and just under 1/2-inch thick.
- d.Heat the remaining 2 tablespoons of vegetable oil in a large cast-iron skillet or comal over medium heat.
- e.Carefully place 2-3 gorditas in the skillet, ensuring not to overcrowd it. Cook for 4-6 minutes per side, until they are golden brown, have dark spots, and puff up slightly.
- f.Transfer the cooked gorditas to a plate lined with a clean kitchen towel to keep them warm and soft. Repeat with the remaining dough.
- 4
Step 4
- a.Assemble and Serve
- b.Once the gorditas are cool enough to handle but still warm, use a serrated knife to carefully slice a pocket into the side of each one, cutting about three-quarters of the way around.
- c.Generously stuff each gordita pocket with the warm picadillo filling.
- d.Top the filling with shredded lettuce, crumbled queso fresco, a spoonful of salsa, and a drizzle of Mexican crema.
- e.Serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The consistency of the masa dough is key. If it cracks when you flatten it, it's too dry; knead in a teaspoon of water at a time. If it's too sticky, add a teaspoon of masa harina.
- 2Resting the dough is a non-negotiable step. It allows the masa harina to fully absorb the water, resulting in a softer, more pliable gordita.
- 3Don't overcrowd the pan when cooking. This lowers the oil temperature and can prevent the gorditas from puffing up and cooking evenly.
- 4It's much easier to slice the pocket while the gorditas are still warm. If they cool completely, they can become brittle and may crack.
- 5For an extra layer of flavor, you can lightly fry the stuffed gorditas for a minute per side until the outside is crispy.
Adapt it for your goals.
Filling
Substitute the ground beef picadillo with other classic fillings like chicken tinga, carnitas, chorizo con papas, or a vegetarian option with refried beans and cheese.
DoughDough
For a richer flavor, add 1/4 cup of finely crumbled cotija cheese or chicharrones (pork rinds) directly into the masa dough before adding the water.
Cooking MethodCooking Method
For a crispier, more indulgent version, deep-fry the gorditas in 2 inches of oil at 350°F (175°C) for 2-3 minutes per side until puffed and golden.
Why this is on our healthy list.
High in Protein
The ground beef provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Provides Sustained Energy
Corn masa and potatoes are excellent sources of complex carbohydrates, which provide a steady release of energy to keep you feeling full and fueled.
Source of Lycopene
The cooked tomatoes in the picadillo filling are rich in lycopene, a powerful antioxidant linked to improved heart health and protection against certain diseases.
Frequently asked questions
Gorditas are a hearty, traditional dish. While delicious, they are calorie-dense due to the fried masa and ground beef filling. They can be part of a balanced diet in moderation. To make them healthier, you could use leaner ground turkey, bake the gorditas instead of frying, and load them with fresh vegetable toppings.