Irresistible Mexican Gorditas
Experience authentic comfort with these thick, savory Mexican corn pockets. Perfectly crispy on the outside and soft on the inside, these traditional gorditas serve as the ideal vessel for your favorite seasoned proteins. Quick to prepare and essentially fail-proof, they are a fantastic option for a fun family dinner or a hearty, satisfying lunch that everyone will enjoy.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 gorditas
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Mexican
Ingredients
2 cups masa harina
1 1/2 cups warm water
1 teaspoon salt
2 tablespoons vegetable oil
Vegetable oil for frying
2 cups shredded chicken or beef
1 onion, diced
1 cup fresh cilantro, chopped
Lime wedges for serving
Instructions
In a large bowl, whisk together the masa harina and salt.
Gradually add 1 1/2 cups warm water and 2 tablespoons of vegetable oil, mixing until a soft, uniform dough forms.
Knead the dough briefly for 2-3 minutes until smooth and moist, adding a splash more water if it feels too dry.
Divide the dough into 12 even balls and flatten each into a circle about 1/2 inch thick.
Heat enough oil in a heavy-bottomed skillet to cover the bottom.
Fry each disk for about 3-4 minutes per side until golden brown and puffed.
Remove from the pan and carefully slice open the edge of each warm gordita to create a pocket.
Stuff the pockets with the shredded protein, diced onion, and fresh cilantro.
Serve immediately with lime wedges.
Notes
Ensure your masa harina is fresh to get the best puffing results. For a vegetarian version, substitute the meat with seasoned black beans and crumbled queso fresco. A dash of chili powder can be added to the dough for extra depth of flavor.