Gorditas
This recipe creates authentic Gorditas, thick and savory Mexican corn cakes. Made from a blend of masa harina, flour, and baking powder, the dough is formed into small patties and fried until golden and puffed. Once cooked, these versatile pockets are perfect for stuffing with a variety of delicious fillings like refried beans, cheese, or seasoned meats, offering a delightful and hearty meal.
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Heavy-bottomed Skillet or Comal Essential for even frying
- 1 Spatula For flipping gorditas
- 1 Plate Lined with Paper Towels For draining excess oil
Ingredients
Main
- 1 cup masa harina instant corn masa mix
- 1 cup hot water
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon shortening
- 1 cup oil for frying
Instructions
- In a large bowl, combine masa harina, all-purpose flour, salt, and baking powder. Mix thoroughly.
- Cut in the shortening until the mixture resembles coarse crumbs, ensuring it's evenly distributed.
- Gradually add hot water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until the dough is smooth and elastic.
- Cover the dough and let it rest for 15-20 minutes to allow the masa to fully hydrate, improving texture.
- While the dough rests, heat 1 cup of oil in a heavy-bottomed skillet or comal over medium-high heat until it shimmers (approximately 350-375°F or 175-190°C).
- Divide the dough into 12 equal portions and form each into a thick, round patty, about 3-4 inches in diameter and 1/2 inch thick.
- Carefully place the gordita patties into the hot oil, cooking 2-3 at a time without crowding the pan to maintain oil temperature.
- Fry for 3-5 minutes per side, or until golden brown, visibly puffed, and cooked through, flipping only once for best results.
- Transfer the cooked gorditas to a plate lined with paper towels to drain any excess oil.
- Immediately after draining, use a sharp knife to carefully split each gordita horizontally along its edge, creating a pocket for fillings. Serve warm with your favorite savory fillings.
Notes
Achieving the right dough consistency is paramount; it should be pliable and slightly moist, not sticky. Adjust hot water gradually. A brief rest for the dough allows the masa to fully hydrate, resulting in a more tender gordita. Fry in oil heated to a consistent medium-high temperature to ensure a golden, crispy exterior and a fully cooked interior. Watch for the gorditas to puff up, indicating proper cooking. Once fried, they are traditionally split open while warm to create a pocket for various savory fillings like refried beans, shredded meats, cheese, or salsa. The addition of shortening contributes to a tender, slightly flaky texture.