Make gorditas at home with this easy masa dough These little corn cakes puff up when fried and form a pocket for stuffing with cheese beans or just about anything
Prep Time
35 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Gather all ingredients.
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Stir masa harina
water
and salt together in a large bowl until combined.
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Whisk flour and baking powder together in a small bowl until combined.
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Gradually stir flour mixture and shortening into masa harina mixture
using clean hands when mixture is cool enough to touch. If dough seems dry
add more hot water
1 to 3 teaspoons at a time
until dough is somewhat clay-like in texture
evenly moistened
and tacky but not sticky.
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Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
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Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time
flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
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Heat a griddle or comal over medium heat. Working in batches if needed
cook gorditas until dry to the touch with some small
very lightly golden spots
about 2 to 3 minutes per side. Place gorditas in a single layer
uncovered
on large plates or a large baking sheet.
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Heat oil in a large
heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas
one by one
until puffed
gently pressing it down into the oil occasionally with a spatula
about 45 seconds per side.
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Drain briefly on paper towels
then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!
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From the Editor
This recipe was tested in our test kitchen and updated to include baking powder based on user feedback.Nutrition data for this recipe includes the full amount of oil. The actual amount of oil consumed will vary.
