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Get ready to indulge in a burst of flavors with the scrumptious Mexican Gorditas Recipe that you can now easily make at home in just 15 minutes! Whether you choose to use some lip-smacking leftovers or any of the irresistible fillings that I’m about to share, these Gorditas are bound to tantalize your taste buds and leave you craving for more. So, are you ready to embark on a culinary adventure and savor the goodness of homemade Gorditas?
Masa harina is the key ingredient when it comes to making gorditas. This ingenious invention makes the preparation of masa, which forms the backbone of much of Mexican cuisine, a breeze. With only 2-3 ingredients, the process comes together quickly, and it is the primary component in many popular dishes like corn tortillas, sopes, and tamales.
Table of Contents:
What are Mexican Gorditas?
Gorditas are a traditional Mexican delicacy that is loved for its unique texture and taste. These thick corn cakes are made from masa dough and are either pan-cooked or deep-fried until they puff up, creating a little pocket that can be sliced open and stuffed with a variety of delicious fillings such as beans, meats, and cheeses. If you’re looking to experience the authentic taste of Mexican cuisine in the comfort of your own home, learning how to make gorditas is definitely worth a try. With a few simple steps, you can easily create these mouth-watering delicacies that are sure to impress your guests.
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Origin of Mexican Gorditas
The exact origins of Gorditas are unknown, but they are believed to date back to the pre-Hispanic era. Gorditas are thought to have originated in the state of Michoacán, but they are now found all over Mexico. Gorditas are a popular street food in Mexico and are often sold from carts or stands.
This is How you Make Gorditas
- In a bowl combine corn flour, baking powder, oil, and salt. Slowly add water and mix thoroughly with your hands. Add more water slowly as needed until the dough forms a smooth ball that no longer sticks to your hands.
- Form 8 balls into equal size, wet hands to help form balls. Place in a bowl, cover, and let sit for 30 minutes.
- Press the gordita gently in the tortilla press, not too thin! twice as thick as a corn tortilla about 1/3 inch thick, but not too thick or it won’t puff up.
- If you don’t have a tortilla press: Just use your hands to pat into a 4-5 inch patty. If the dough sticks, it is too wet–add a tablespoon or two of corn flour. If it crumbles, it is too dry–add a tablespoon or two of water.
- For Pan-Cook: Place Gordita on medium-high heat comal or cast-iron skillet until brown spots appear, and flip to the other side. Split open along the side with a serrated knife, don’t cut through…just enough to make a pocket.
- For Pan-Frying: Heat vegetable oil in a skillet on medium-high and fry the gorditas until they are golden brown. Put them on a paper towel to absorb excess oil. Split open along the side with a serrated knife, don’t cut through…just enough to make a pocket.
Try These Delicious Gordita Fillings
Storing Gorditas:
Unfilled Gorditas can be premade and stored for future meals.
- Frozen Gorditas will last up to 3-4 months in an airtight container
- Gorditas in the fridge will last up to 7 days in an airtight container.
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Easy to Make Gorditas
Ingredients
- 2 cups corn flour Maseca, or Masa Harina brands
- 1 3/4 cups warm water
- 1/2 teaspoon salt
- 1 tbsp vegetable oil
- 1 teaspoon baking powder
- Vegetable oil for frying
Instructions
- In a bowl combine Masa Harina corn flour, baking powder, and salt. Slowly add water and mix thoroughly with your hands.
- Form 8 balls into equal size, wet hands to help form balls. Press the gordita gently in the tortilla press, not too thin! twice as thick as a corn tortilla.
- Pan Cooked
- Gorditas can be pan-cooked or fried on a medium-hot comal or cast-iron skillet until brown spots appear, and flip to the other side. Remove and place in a tortilla warmer.
- Pan-Fried
- Heat some oil in a pan and fry the gorditas until golden brown. Put them on a paper towel to absorb excess oil.
- To serve them, open the Gorditas in the side with a paring knife and fill with your favorite filling (picadillo, beans, diced grilled chicken, etc.)
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