Traditional Mexican Stuffed Gorditas Recipe
There are so many delicious Mexican dishes: crispy chicken flautas, juicy fish tacos, loaded pinto bean tostadas. If you're looking for another tasty meal to add to your culinary arsenal, why not try tasty stuffed gorditas? Gorditas are thick, round cakes made from masa, a type of corn dough. Traditionally, they are stuffed with various fillings such as seasoned ground beef, beans, cheese, or shredded chicken. Gorditas are cooked on a comal, or griddle, or sometimes fried. An easy way to make them at home is to combine the two techniques and use a hot cast iron pan filled with a thin layer of hot oil.
Recipe developer Taylor Murray recommends stuffing these Mexican gorditas with chicken tinga and topping them with fresh salsa and avocado, but the filling is up to you. "These gorditas are a perfect meal for any occasion and are sure to be a hit with friends and family," she says.
Gather the ingredients for gorditas
The ingredients for gorditas are simple and straightforward. First, get some good masa harina. This is a type of finely ground corn flour and should be available in the international section of the supermarket. Next, you'll need to add fat. Traditionally, these are made with pork lard, but vegetable oil works fine as a substitute. A bit of baking powder helps the dough stay fluffy and a bit of salt adds flavor.
Make the dough
Combine all the ingredients in a bowl and add 1 cup of water. The dough should be soft but not too sticky or too crumbly. Cover tightly to prevent the dough from drying out and let rest at least 30 minutes and up to 4 hours.
Portion the dough
Portion the dough into 2.75-ounce balls. This can be done with a spoon or with an ice cream scooper for easy handling.
Shape dough into gorditas
The next step is to flatten the portioned balls of dough. Each ball needs to be flattened to 1/8-inch thick. You can use a rolling pin to achieve this or use two cutting boards to flatten it. "Just make sure to use something to prevent you from pressing them too thin, like a couple of metal straws!" says Murray.
Cook the gorditas
Heat a cast iron pan over medium heat and cover with a thin, even layer of vegetable oil. Place one or two gorditas (depending on size of pan) on the pan and cook until browned, about five minutes per side.
Split and stuff
Use the tip of a sharp knife to split open the side of the gordita to create a pocket. "Make sure the gorditas are completely cool before starting this step!" Murray tells us. Stuff the gordita with your filling of choice and consume immediately.
- 1 ½ cups masa harina
- 3 tablespoons vegetable oil or lard, plus more for cooking.
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup water
- Mix all ingredients together in a bowl. Cover and let rest for 30 minutes.
- Scoop dough into 2.75-ounce balls. Roll or press to ⅛-inch thick.
- Heat a cast iron pan to medium high. Coat with a thin, even layer of vegetable oil. Working one or two at a time, place gorditas in pan and cook until browned, about 5 minutes per side.
- Let cool, then use a knife to open the side of the gordita to create a pocket. Stuff the interior with fillings of choice, then eat immediately.
| Calories per Serving | 124 |
| Total Fat | 6.0 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 16.5 g |
| Dietary Fiber | 1.4 g |
| Total Sugars | 0.0 g |
| Sodium | 132.0 mg |
| Protein | 1.8 g |
