How to make Gorditas Recipe with Maseca is simple with two ingredients: Masa Harina, or Maseca, and hot water, blended and cooked on the griddle.
When I think of comfort food, I think of gorditas. There is nothing more delicious and easy to make that this. This is one of my mom’s most popular dishes. Using minimal ingredients, this dish can be cooked into perfection in less than 10 minutes.
This was such a staple in my house- this can be a great breakfast or a snack. Gorditas use such common ingredients, especially in my household, so it was easy to put together. We used to eat it mostly for lunch, but you can enjoy it at any time of the day.
If you like this recipe, feel free to try my CHEESY ZUCCHINI WITH CORN (CALABACITAS CON ELOTE Y QUESO) and my COCHINITA PIBIL!
- Masa Harina or Maseca
- Hot Water
- Vegetable oil
See recipe card for quantities.
- Boil about 3 cups of water (we will only use half but its smart to make more)
- In a large bowl, combine 2 cups of maseca and 1 ½ cup of hot water. Begin working the masa with your hands. Make a ball of dough with your hands and with your hand start molding the masa to make a saucer shape the size of the palm of your hand, about ¼ inch thick.
- Heat a skillet of oil on medium heat, and cook the Gorditas until they are cooked through, about 7-9 minutes on each side. Keep flipping until they are lightly browned.
- Split the Gordita open with a knife and stuff the shredded beef in.
Hint: Boil more water than you need, in case you need to adjust flour and water.
Masa Harina: The brand I use when I make tortillas or gorditas is Maseca. It is the most traditional brand, although I know people use different ones.
Water: Make sure the water is hot so the Masa Harina gets well combined and into the perfect dough.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe - add guacamole, crispy onions or
- Kid friendly - add crushed potato chips (ketchup chips!)
Check out this MEXICAN SOPES WITH CARNE ASADA if you love this recipe.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Boil more water than you need, in case you need to adjust flour and water.Print