Mexican Gorditas

Stack of gorditas with ground beef filling with shredded lettuce and cheese.

5 from 3 votes

Thick corn gorditas are perfect for filling with your favorite meats, cheeses, and salsas. Enjoy this easy to follow authentic recipe to make your own at home!

Prep Time45

Cook Time30

Total Time1 15

Course: Main Course

Cuisine: Mexican

Servings:

Author: Serene

Equipment

Ingredients

2 cups masa harina
¾ teaspoon salt
1 teaspoon baking powder
2 tablespoons lard, butter or oil
1½-2 cups warm water

Instructions

In a medium size mixing bowl combine the masa harina, salt and baking powder. Stir to combine.
Add the lard and stir together with a fork until coarse meal texture.
Pour in one cup of water and stir together. Add more water slowly as needed until dough forms a smooth ball that no longer sticks to your hands. Add more water or masa as needed until desired consistency is reached.
Cover the dough with a clean towel and set aside to rest for 30 minutes.
Divide the dough into 8 equal portions, each portion weighing approximately 3 ounces. Roll this between your hands to form a smooth ball.
Press the dough out between your hands until a flat circle shape is formed that is just a bit thicker than 1/4-1/3 of an inch.
Heat a large skillet or comal over medium high heat. Cook the Gordita for 3-4 minutes until brown spots form, then carefully flip the gordita to cook the other side for an additional 3-4 minutes until brown spots are formed.
Remove from the skillet and carefully, using a serrated knife, slice the gordita on one side through the center creating a pocket in the middle. Don’t cut completely through. (If you notice that there is a lot of dough in the middle, then you need to increase the heat of your skillet/cook time to ensure they are cooked through).
Set aside and cover with foil or a clean towel, or use a tortilla warmer to keep warm and continue working through the dough until all Gordita’s are made.
Stuff with desired filling and serve warm.

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