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Authentic Mexican Gorditas

Authentic Mexican Gorditas: Fluffy, Crispy Flavor-Packed Delights

These authentic Mexican gorditas are fluffy, crispy pockets filled with your choice of delicious fillings, perfect for any meal.
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Prep Time 35 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 gorditas
Course: Dinner
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups masa harina Provides structure and corn flavor.
  • 1-1.5 cups warm water Hydrates masa harina for dough.
  • 1 teaspoon salt Enhances flavor.
  • 2 tablespoons vegetable oil Used for frying; can substitute with canola oil.
For the Filling
  • 2 cups shredded chicken or beef Main protein filling; consider refried beans for vegetarian.
  • 1 medium diced onion Adds flavor and crunch.
  • 1/4 cup fresh cilantro Optional for garnish.
For Serving
  • 4 pieces lime wedges Used to enhance flavor.

Equipment

  • mixing bowl
  • Skillet
  • kitchen thermometer
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine masa harina with salt and add warm water gradually. Knead until smooth and let it rest for 30 minutes.
  2. Divide the dough into 8-12 pieces, roll into balls, then flatten into discs about 1/4 inch thick.
  3. Heat vegetable oil in a skillet to 350°F (175°C) using a thermometer.
  4. Fry the discs in the hot oil for 2-3 minutes on each side until golden-brown.
  5. Remove gorditas with a slotted spoon and allow them to drain on paper towels.
  6. Cut a pocket into each fried gordita without tearing the exterior.
  7. Fill each pocket with desired toppings and serve warm with lime wedges.

Nutrition

Serving: 1gorditaCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Let the dough rest to improve texture, ensure uniform disc shapes for even frying, and poke holes before frying to prevent excessive puffing.

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