Gorditas Recipe is a simple, tasty Mexican corn and flour pocket you can fill any way you like. This gordita recipe uses a soft masa dough and a richer flour dough to make a thick, golden pocket that holds beans, cheese, meats, or veggies. If you want an easy handheld that feels like comfort food, this recipe delivers. For another quick skillet snack idea, try the air fryer grilled cheese recipe for simple, fast bread-and-cheese inspiration.
Why make this recipe
- Quick & easy: simple steps and a short rest time.
- Two textures in one: soft masa inside and light, crisp outer crust when fried.
- Flexible fillings: use beans, cheeses, shredded meats, or veggies.
- Crowd-pleaser: fill many at once and let guests choose.
- Comfort food: warm, savory, and filling.
This version stands out because it blends a traditional masa base with a wheat dough method to get a thick pocket that crisps well when pan-cooked or fried. It is simple, forgiving, and very adaptable to what you have in the fridge.
Ingredients
For the corn dough (masa):
- 2 cups masa harina (corn flour such as Maseca)
- 1 ¼ cups warm water, plus more if needed
- ½ teaspoon salt
- 1 tablespoon oil or lard (optional for richer dough)
For the flour dough:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons butter or lard, cut into small pieces
- ¾ cup warm milk or water (add a little more if needed)
For filling and serving (suggestions):
- Refried beans, shredded cheese, cooked shredded chicken, carnitas, or chicharrón prensado
- Salsa, Mexican crema or sour cream, shredded lettuce, pickled jalapeños
Notes: Warm liquids help the dough form easily. Use unsalted butter if you prefer less salty dough.
How to make Gorditas Recipe
- Combine masa and salt: Put the masa harina and ½ tsp salt in a large bowl. Mix well so the salt spreads evenly.
- Add warm water slowly: Pour in most of the 1 ¼ cups warm water and knead with your hands. The dough should be soft and pliable, similar to tortilla dough. If it cracks at the edges, add a little more water a teaspoon at a time. If it is sticky, add a little more masa. Rest 5 minutes so the masa hydrates. This resting makes the dough easier to shape.
- Mix flour dough: In another bowl, whisk together the flour, baking powder, and ½ tsp salt.
- Cut in fat: Add the 2 tablespoons butter or lard and work it in until the mix looks like coarse crumbs. This gives the dough a tender texture.
- Add warm milk/water: Slowly pour in the ¾ cup warm milk or water and knead until a soft, smooth dough forms. If it feels dry, add a teaspoon of liquid. Cover with a towel and rest 15–20 minutes to relax the gluten.
- Shape the patties: Divide each dough into small balls about the size of a golf ball. Flatten each ball into a thick disc about ¼ to ½ inch thick — thicker than a tortilla but not bulky. Use your hands or a tortilla press lined with plastic to flatten evenly.
- Preheat the griddle: Heat a comal or non-stick pan over medium-high heat. A hot pan seals the dough surface and starts the cooking.
- Cook the gorditas: Place the shaped gorditas on the hot surface. Cook about 2–3 minutes per side until they show light golden spots. Flip when the bottom has small brown patches. They should feel set and not doughy.
- Slice halfway: When cooked, remove and let cool briefly. Carefully slice each gordita open halfway to create a pocket. Do this while warm so they open without breaking.
- Fry for crispness (optional): Heat oil in a deep pan over medium heat. Fry each gordita about 1–2 minutes per side until golden and crispy. Drain on paper towel. Frying adds crunch and helps hold fillings.
- Stuff and finish: Gently open each pocket and fill with your choice—refried beans and cheese, shredded chicken, rajas con crema, or chicharrón prensado. Top with salsa, crema, lettuce, and pickled jalapeños for extra flavor.
Mini tips inside steps: Resting dough makes shaping easier. Cook until small brown spots appear — that signals the dough is done through. Fry only if you want a crisp shell.
How to serve Gorditas Recipe
Serve warm, split open and filled. Arrange a platter with small bowls of fillings and toppings so guests can build their own. Garnish with salsa and crema. For a lighter meal, serve with a fresh salad or lime wedges.
How to store Gorditas Recipe
- Short term: Cool completely, wrap individually in plastic, and store in the fridge up to 3 days.
- Long term: Freeze cooked, unfried gorditas in a single layer on a tray. Once frozen, move to a freezer bag for up to 2 months.
- Reheat: Warm in a skillet over low heat until heated through. If frozen, thaw in the fridge then reheat. To crisp, pan-fry briefly in oil.
Tips to make Gorditas Recipe
- Keep masa dough covered with a damp towel to stop it from drying.
- Use warm liquids to form a smooth, workable dough.
- Test one gordita first to check thickness and cook time; adjust for your stove and pan.
- If slicing rips the pocket, slice while still hot or use a thin, sharp knife.
Variation
- Pan-cooked only: Skip the fry step for a softer pocket.
- Cheese-stuffed: Add shredded cheese inside while the gordita is still hot so it melts.
- Vegetarian: Fill with sautéed peppers, onions, mushrooms, beans, and avocado.
- Spicy: Mix chopped pickled jalapeños into refried beans for heat.
Helpful Notes
- Use lard for a more authentic, rich flavor; oil works fine too.
- Keep dough balls similar in size so they cook evenly.
- If you want thinner pockets, press them a bit more but cook time may drop.
- Make fillings ahead to serve quickly when gorditas are warm.
Conclusion
Gorditas Recipe offers an easy and flexible way to enjoy a warm, stuffed corn pocket at home. It’s quick to make, uses simple pantry ingredients, and you can change fillings to suit the mood — from cheesy and mild to spicy and meaty. Try cooking a batch for a family meal or a small party; everyone will enjoy building their own. For a different take or extra tips on pan-cooked versus fried preparation, see this detailed Gorditas Recipe {Pan-Cooked or Fried} – Isabel Eats guide.
FAQs
Can I make the gordita dough ahead of time?
Yes. You can make both the masa and flour dough a few hours ahead, cover tightly, and keep in the fridge. Bring to room temperature before shaping to make them easy to press.
Can I make these gluten-free?
The masa dough is naturally gluten-free, but the flour dough uses all-purpose flour. To make the whole recipe gluten-free, omit the flour dough and make thicker masa patties, or use a gluten-free flour blend in place of all-purpose flour and test a small batch.
How do I stop gorditas from splitting when I open them?
Slice them while still warm and use a sharp knife. Let the dough rest the right amount of time and avoid overfilling pockets. If they dry out, steam briefly in a covered pan with a little water to soften before opening.
Is this recipe freezer-friendly?
Yes. Cooked, unfried gorditas freeze well when placed in a single layer until firm, then bagged. Reheat from frozen by thawing in fridge and warming in a skillet.
What fillings work best?
Classic options are refried beans and cheese, shredded chicken, carnitas, or chicharrón prensado. Vegetables like rajas (poblano strips) with crema also make great fillings.
Where can I find more quick snack ideas?
If you liked this, try our simple skillet sandwiches and quesadilla ideas, or look up similar quick recipes online for fast, satisfying bites like the air fryer quesadilla recipe.
Print
Gorditas Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Gorditas are tasty Mexican corn and flour pockets filled with your choice of delicious ingredients like beans, cheese, meats, or veggies.
Ingredients
- For the corn dough (masa):
- 2 cups masa harina (corn flour such as Maseca)
- 1 ¼ cups warm water, plus more if needed
- ½ teaspoon salt
- 1 tablespoon oil or lard (optional)
- For the flour dough:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons butter or lard, cut into small pieces
- ¾ cup warm milk or water
- For filling and serving:
- Refried beans, shredded cheese, cooked shredded chicken, carnitas, chicharrón prensado
- Salsa, Mexican crema or sour cream, shredded lettuce, pickled jalapeños
Instructions
- Combine masa and salt in a bowl, mix well.
- Add warm water slowly and knead until the dough is soft and pliable. Rest for 5 minutes.
- In another bowl, whisk flour, baking powder, and salt.
- Cut in butter or lard until the mix resembles coarse crumbs.
- Add warm milk/water gradually and knead until a soft dough forms. Rest for 15-20 minutes.
- Divide dough into golf ball-sized balls and flatten into discs.
- Preheat a comal or non-stick pan over medium-high heat.
- Cook gorditas for 2-3 minutes on each side until golden.
- Slice each gordita open to create a pocket.
- Optionally fry in oil for 1-2 minutes per side until crispy.
- Stuff with your choice of filling and serve warm.
Notes
Keep masa dough covered with a damp towel to prevent drying. Use warm liquids to make a smooth dough.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pocket
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg