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.
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What are gorditas?
Gorditas use the same ingredients that tortillas do. Instead of flattening them out to make a thin tortilla, gorditas are made with the same dough but flattened out into a disc, similar to an arepa. You can deep fry or pan fry them. They are then cut and stuffed with whatever ingredients you want.
What type of fillings are best for gorditas?
I love using shredded beef, shredded chicken, or refried beans and cheese. You can also use carnitas, chicken tinga, or tinga de res. I have seen sometimes people use scrambled eggs.
Ingredients
- Masa Harina or Maseca
- Hot Water
- Vegetable or olive oil
See recipe card for quantities for this Gorditas Recipe with Maseca.
How to make Gorditas with Maseca
Boil about 3 cups of water (we will only use half but it is 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 high heat, and cook the Gorditas until they are browned and crispy, about 3 minutes on each side. Lower the heat to low and cook until the inside is cooked through, about 7-9 minutes on each side. It could be more time depending on how thick it is.
Split the Gordita open with a knife and stuff with beef, cheese, beans, or whatever you might want. Enjoy this Gorditas Recipe with Maseca Recipe!
Hint: Boil more water than you need, in case you need to adjust flour and water.
Substitutions
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.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Deluxe - add guacamole, refried beans, or cheese inside the gorditas.
- Kid friendly - I ate this as a child all the time growing up. I know your kids will love it.
Equipment
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!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Boil more water than you need, in case you need to adjust flour and water.
Gorditas Recipe with Maseca
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These Gorditas Recipe with Maseca are made with two ingredients: Masa Harina, or Maseca, and hot water, blended and cooked on the griddle.
Ingredients
- 2 cups of Maseca or Masa Harina
- 1 ½ cups of hot water
- Optional: 1-2 tablespoon vegetable oil
Instructions
- Boil about 3 cups of water.
- In a large bowl, combine 2 cups of maseca and 1 ½ cup of hot water. Begin working the masa with your hands. It should have the texture of peanut butter. If it is too soggy, add flour. If it is too dry, add water (this is why we boiled more water). 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 high heat, and cook the Gorditas until they are browned and crispy, about 3 minutes on each side. Lower the heat to low and cook until the inside is cooked through, about 7-9 minutes on each side. It could be more time depending on how thick it is.
- Split the Gordita open with a knife and stuff with beef, cheese, beans, or whatever you might want.
Notes
- Keep flipping so they don't burn.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
paulina fuentes
This is just the way my abuela would make gorditas.
Maxine Dubois
I love it! My mom made them for us all the time too!
Samantha
Is it just me or was there some kind of oil in the pan in the video which is not mentioned in the recipe?
Maxine Dubois
Hi Samantha!
Yes, and it is totally optional. Some people prefer not to add extra oil, and really all you need is the warm skillet.