Stuff these thick and tasty tortillas with your favorite Mexican fillings.
My best friend lived in Latin American countries for a good portion of his adult life, and sometimes, he’ll speak Spanish with me so I can learn and practice. Once, he playfully called me a “gordita,” and I stopped what I was doing to give him side-eye. “Did you just call me ‘fat?'” I asked, not sure if I had heard him right. He laughed and clasped my shoulder. “It’s a term of endearment. And in Mexico, it’s actually a type of food!”
Turns out, he was right. Gorditas are a type of tortilla made from masa harina—corn flour—which are thick, rich, and perfect for stuffing with all kinds of yummy fillings. The word gordita in Spanish means “little fat one” or “chubby,” and it refers to how thick and puffed up the tortillas are. To me, they are similar to pita, which can also be like a pocket of bread stuffed with meat and veggies. Gorditas, of course, have that signature corn tortilla flavor—earthy and slightly sweet.
So, if you’re searching for a new way to dish out Mexican food for your loved ones, this could be the next big hit.
A brief history of gorditas
A type of Mexican corn cake, gorditas have been around since long before the Spanish conquistadors conquered Mexico. The ancient Aztecs and Mayans often used corn—also called maíz—in their cooking, and gorditas are an evolution of that utilization, with a number of regional variations across the country. Originally made on a flat griddle called a comal, gorditas have been satisfying Latin appetites for centuries, and are now becoming more popular in North America, too.
How do I store leftovers?
If you have leftover gorditas, make sure to store them separately from whatever fillings you use. That way, they won’t get soggy. Let them cool completely to room temperature and then stack them in an airtight container, each of them separated by a layer of baking parchment. Then you can either keep them at room temperature for up to 3 days or refrigerate them for up to 5 days.
Serving suggestions
In traditional Mexican cuisine, gorditas are typically stuffed with cheese, Spanish Rice With Ground Beef, Mexican Potatoes, or Refried Beans. But feel free to add your favorite toppings to the mix as well, like chopped tomatoes, lettuce, onion, Chunky Guacamole, Salsa Ranchera, or Sour Cream. Since gorditas are sturdy enough to be packed with a lot of ingredients, the more flavor the better!
Ingredients
- 2 cups masa harina
- 1 3/4 cups warm water, plus more as needed
- 3/4 teaspoon salt
- Desired fillings cooked meat, shredded lettuce, diced onion, diced tomatoes, sour cream, or cheese
Instructions
- In a large bowl, combine masa harina, warm water, and salt. Stir until a soft, cohesive dough forms. If the dough is too dry, add 1 tablespoon of water at a time until it comes together.
- Divide the dough into 16 equal small balls. Lightly dust your hands with masa harina if the dough is sticky.
- Place each ball between two sheets of plastic wrap and press gently with a flat surface (or tortilla press) to form a disc that is about twice as thick as a regular tortilla.
- Heat a griddle or skillet over medium-high heat. Cook each gordita for 10-15 seconds on the first side until small bubbles form, flip and cook for another 10-15 seconds, then flip again and cook for about 1 minute per side until golden spots appear.
- Remove from the heat and cover with a kitchen towel to keep warm. When they are cool enough to handle, slice a small slit along the edge to create a pocket and fill with your favorite ingredients, such as cooked meat, shredded lettuce, diced onion, diced tomatoes, sour cream, or shredded cheese.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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