Description
Soft, thick corn gorditas made with Maseca and cooked on a griddle. Serve them pan-cooked or fry them briefly for a crispier shell, then split and add your favorite fillings.
Ingredients
Scale
- 2 cups Maseca instant corn masa flour
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder, optional
- 1½ cups warm water, plus more as needed
- 1 tablespoon neutral oil or melted lard, optional
- Neutral oil for frying, optional
- Desired fillings and toppings
Instructions
- Combine the Maseca, salt, and baking powder in a large mixing bowl.
- Slowly add the warm water while mixing. Add the oil or lard, if using, and knead for about two minutes.
- Cover the dough with a damp towel and rest for 10 minutes. Add more warm water one tablespoon at a time if the dough cracks when pressed.
- Divide the dough into eight portions and roll each into a smooth ball.
- Press each ball between two pieces of plastic into a disk approximately four inches wide and ⅓ inch thick. Smooth cracked edges with a damp finger.
- Heat a comal or heavy skillet over medium heat.
- Cook each gordita for three to four minutes per side, turning again as needed, until toasted outside and cooked through.
- Keep the cooked gorditas covered with a towel.
- While warm, cut into one side of each gordita to create a pocket.
- Fill and serve. For a crispier shell, fry the cooked gorditas in 350°F oil for 45 to 60 seconds per side before splitting.
Notes
- Masa that cracks needs additional water.
- Keep the dough covered while working.
- Split the gorditas while warm.
- Water absorption varies slightly by brand and storage conditions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican