Gorditas Recipe

Masa harina: A finely ground corn flour that gives gorditas their unique texture and flavor.

Warm water: Helps bring the masa harina together into a soft dough.

Salt: Adds a little flavor to the dough.

One of the trickiest parts of making gorditas is shaping the dough into nice, thick disks that cook evenly. Here’s a simple way to get it just right:

1. After mixing your masa harina, warm water, and salt into a dough, divide it into 8 equal pieces. This helps each gordita cook the same amount.
2. Roll each piece into a smooth ball using your hands. Try to keep the surface even and without cracks.
3. To flatten the ball, place it between two sheets of plastic wrap or parchment paper. Press down gently with your palm or use a flat object like a small plate or a tortilla press if you have one.
4. Aim for a disk about half an inch thick. If it’s too thin, the gordita might break or cook too fast; too thick, and it won’t cook through properly.

Doing this makes cooking smoother because the gorditas will brown evenly on the skillet and stay soft inside. If the dough is cracked or uneven, you might end up with holes or parts that are undercooked, which can be frustrating when you want to fill them up.

When I first tried this, I didn’t use anything between the dough and the pressing surface, and the dough stuck everywhere! Using plastic wrap or parchment paper keeps things neat and saves you from a sticky mess. Plus, pressing gently instead of smashing hard helps keep the dough from tearing. It’s a small step that makes a big difference in how your gorditas turn out.

• masa harina - Substitute with all-purpose flour: If you don't have masa harina, you can use all-purpose flour, but the flavor will differ. Add a bit of cornmeal to mimic the texture and taste of masa harina.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, though it will not have the same binding properties. Mix with a bit of flour to help hold the dough together.

• warm water - Substitute with vegetable broth: Using vegetable broth instead of water can add a subtle depth of flavor to the gorditas.

• warm water - Substitute with milk: Milk can be used to add richness to the dough, resulting in a slightly creamier texture.

• salt - Substitute with soy sauce: For a different flavor profile, soy sauce can be used, but reduce the amount to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral taste.

• Allow the freshly cooked gorditas to cool completely at room temperature. This prevents condensation, which can make them soggy.

• Once cooled, wrap each gordita individually in plastic wrap or aluminum foil. This ensures they maintain their delightful texture and don't stick together.

• Place the wrapped gorditas in an airtight container or a resealable plastic bag. If using a bag, press out as much air as possible before sealing.

• Store the gorditas in the refrigerator if you plan to enjoy them within 3-4 days. This keeps them fresh and ready for a quick reheat.

• For longer storage, place the wrapped gorditas in the freezer. They can be frozen for up to 2 months without losing their deliciousness.

• When you're ready to indulge in your gorditas, thaw them in the refrigerator overnight if frozen. This gentle thawing helps maintain their texture.

• Reheat the gorditas in a skillet over medium heat for a few minutes on each side. This revives their golden-brown exterior and warms the interior perfectly.

• Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10 minutes. This method is ideal if you're reheating a larger batch.

• Fill your reheated gorditas with your favorite fillings, such as grilled chicken, sautéed vegetables, or refried beans. Enjoy the burst of flavors as if they were freshly made.

• Preheat your oven to 350°F (175°C). Wrap each gordita in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warmed through and regain their delightful softness.

• For a quick and crispy option, use a skillet. Heat a non-stick skillet over medium heat and add a touch of olive oil. Place the gorditas in the skillet and cook for about 2-3 minutes on each side. This method will give them a slightly crispy exterior while keeping the inside soft.

• If you have an air fryer, preheat it to 350°F (175°C). Place the gorditas in the basket in a single layer and heat for about 5-7 minutes. This method will give them a nice crisp without the need for additional oil.

• For a microwave option, wrap each gordita in a damp paper towel to keep them moist. Microwave on medium power for about 30 seconds to 1 minute, checking to ensure they are heated through. This method is quick but may not retain the original texture as well as other methods.

• If you prefer steaming, set up a steamer basket over boiling water. Place the gorditas in the basket, cover, and steam for about 5 minutes. This method helps retain moisture and keeps them soft.

• Mixing bowl: A large bowl used to combine the masa harina, warm water, and salt to form the dough.

• Skillet: A flat-bottomed pan used to cook the gorditas over medium heat until they are golden brown.

• Measuring cups: Used to accurately measure the masa harina and warm water to ensure the correct dough consistency.

• Measuring spoons: Used to measure the salt precisely.

• Spatula: A tool used to flip the gorditas in the skillet to ensure even cooking on both sides.

• Knife: Used to slice open the cooked gorditas for filling.

Prepare the filling: Have your fillings ready before you start cooking the gorditas. This way, you can quickly stuff them once they are cooked.

Uniform shape: Use a tortilla press or a flat-bottomed plate to ensure each gordita is evenly shaped and cooks uniformly.

Batch cooking: Cook multiple gorditas at once if your skillet is large enough. This reduces overall cooking time.

Preheat the skillet: Make sure your skillet is hot before adding the gorditas to ensure they cook quickly and evenly.