Gorditas
Published
When I’m craving that warm, pillowy goodness of street-style Mexican food, I always turn to gorditas. There’s something so satisfying about tearing open a golden corn pocket and stuffing it with beans, veggies, or meat. These gorditas are soft, a little chewy, and naturally gluten-free thanks to masa harina.
This is one of my favorite recipes because it’s practically foolproof. I’ve been cooking with masa harina for years to make arepas, a Venezuelan staple, and gorditas are the Mexican cousin I can’t get enough of. They’re a bit thicker, with a soft, pocket-like center perfect for stuffing with savory fillings. With just a few simple ingredients, a quick rest time, and easy steps, you’ll have warm, soft gorditas every time.
Tips to Succeed
- If your dough cracks or falls apart. If the dough feels dry or crumbly, it needs more moisture. Add 1 tbsp of warm water at a time until it holds together smoothly without cracking. Letting the dough rest for 10 minutes also helps it fully hydrate and become easier to shape.
- Soft dough. Overly wet dough can be tricky, making it too sticky or hard to handle. Lightly oil your hands or use a little less water next time. The dough should feel soft and pliable, not tacky.
- Get the right thickness. Thickness and temperature are key. Make sure your gorditas are about ⅓ inch thick and cook them over medium heat so the centers have time to steam and expand without burning.
- Burning before cooking through: If the outside browns too quickly, lower the heat slightly or use a bit less oil. Every stove runs differently, so a few test rounds help find your sweet spot.
Gorditas
Ingredients
- 2 cups masa harina, gluten-free corn flour, such as Maseca
- ¾ tsp salt
- 1½ cups warm water, may need an extra ¼ cup if dough is crumbly
- 2-3 tbsp avocado oil, or other neutral oil
Instructions
- In a large bowl, mix masa harina and salt. Slowly add 1½ cups warm water and mix with your hands until a soft, pliable dough forms. If dough feels dry or cracks when shaped, add 1–4 tbsp more water.
- Add 1 tbsp of oil and knead it into the dough. Cover with a damp towel and let rest for 10 minutes.
- Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a disk about 4–5 inches wide and ⅓ inch thick.
- Heat 1 tbsp of oil in a skillet or griddle over medium heat. Cook each gordita for 4–5 minutes per side, until lightly golden and cooked through. Add more oil as you need for the remaining gorditas.
- Once all gorditas are cooked, let them cool. Then, carefully slice a pocket halfway through the side of each one using a knife. Add your favorite fillings and serve warm.
Notes
- Nutrition facts are just for the gorditas and don’t include fillings.
- Don’t substitute with general gluten-free grain flours (they won’t mimic masa texture).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gorditas Step by Step
Gather all the Ingredients together.
Make the dough: In a large mixing bowl, combine 2 cups of masa harina (gluten-free corn flour, such as Maseca) with ¾ tsp of salt. Slowly pour in 1½ cups of warm water, mixing with your hands until a soft, pliable dough forms. If the dough feels dry or cracks when shaped, add up to 4 additional tbsp of warm water, one at a time, until the texture is smooth and flexible.
Add oil: Add 1 tbsp of avocado oil (or another neutral oil) and knead it gently into the dough until well incorporated. Cover the bowl with a damp towel and let the dough rest for 10 minutes to fully hydrate.
Form dough balls: Divide the rested dough into 8 equal portions, rolling each into a ball.
Shape the dough: Flatten each ball into a disk about 4 to 5 inches wide and ⅓ inch thick.
Cook the gorditas: Heat 1 tbsp of avocado oil in a skillet or griddle over medium heat. Cook each gordita for 4 to 5 minutes per side, until lightly golden and cooked through. Rotate halfway through cooking or press it gently with a spatula to ensure even contact with the pan for that perfect golden crust. Add more oil as needed, up to 2–3 tbsp total, to finish cooking the remaining gorditas.
Cool, slice, fill, and serve: Once all gorditas are cooked, let them cool for a minute or two before slicing. Use a small, sharp knife to gently open a pocket—this helps prevent tearing while keeping the inside soft. Carefully slice a pocket halfway through the side of each one using a sharp knife. Fill with your favorite fillings and serve warm.
What Fillings to Use
- Classic Mexican: Refried beans and cheese, shredded chicken tinga, pork carnitas, or spicy chorizo with potatoes.
- Vegetarian: Grilled peppers and onions, black beans with avocado, or sautéed mushrooms and corn.
- Fresh and Light: Shredded lettuce or cabbage, pico de gallo, salsa verde, or guacamole.
- Cheesy and Creamy: Crumbled queso fresco, cotija, or a drizzle of crema (or dairy-free alternatives).
- Vegan Options: Seasoned lentils, roasted sweet potatoes, or vegan cheese and salsa.
- Creative Twists: Try breakfast fillings like scrambled eggs and salsa or fusion flavors such as BBQ chicken or spicy tofu.
Serving Suggestions
Gorditas make a great addition to any Mexican-inspired meal. Serve them on a platter with favorites such as gluten-free empanadas for a full spread. You can also finish the meal with tacos made with gluten-free tortillas or a fun walking taco casserole for something a little different.
Storage Instructions
I like to store my leftover gorditas in an airtight container. They stay fresh for about 2 days at room temperature or up to 5 days in the fridge.
If I make a big batch, I freeze them with parchment paper between each one in a freezer bag for up to 2 months. When I’m ready to eat, I just warm them in a skillet or pop them in a 350°F (177°C) oven until soft and toasty again.
