Gorditas
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.
Servings: 8 servings
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.
Video
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
Serving: 1serving | Calories: 135kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 222mg | Potassium: 75mg | Fiber: 2g | Vitamin A: 61IU | Calcium: 40mg | Iron: 2mg