Gorditas

I love all foods that are described as pockets and can be filled with anything you want.

Hot Pockets, pita, arepas, you name it! Though maybe my absolute favorite incarnation of a food pocket is the gordita. I love them for two reasons: 1) They are infinitely customizable both with different, cheesy, meaty, and/or spicy filling, but you can also find gorditas with things mixed into the dough. 2) They’re super-simple to make at home, all thanks to masa harina. Ready to try your hand at these savory pockets? Keep reading on for everything you need to know:

The key ingredient for gorditas:
The staple ingredient for gorditas? Masa harina. It’s an ingenious invention that basically makes preparing masa (the backbone of much of Mexican cuisine and the primary ingredient in things like tortillas, sopes, and tamales), a two- to three-ingredient affair that comes together rather quickly. This is a far cry from the traditional method of grinding nixtamalized corn kernels by hand. You simply hydrate the dried corn flour to get a dough-like consistency. This is more of an art than a science, so go slow with the water and add more masa harina if the dough gets too wet.

Fillings for gorditas:
You can fill these with any number of things, most popularly refried beans and cheese, but all types of stewed meats like carnitas, chorizo, potatoes, or veggies (like nopales) are delicious.

Serving ideas:
You can pair these with a variety of sides, but we especially love them paired with Spanish rice and refried beans, but elote would also be perfect if you want to double-down on the corn.

Let us know how you stuff your gorditas in the comments below!

I love all foods that are described as pockets and can be filled with anything you want.

Let us know how you stuff your gorditas in the comments below!

Advertisement – Continue Reading Below

Yields:

5 – 8

serving(s)

Prep Time:

10 mins

Total Time:

40 mins

Cal/Serv:

423

Directions

Papas Con Chorizo Filling
1. Step 1
  
  Generously salt a medium pot of boiling water. Add potatoes and cook until just fork-tender, 5 to 7 minutes. Drain.
2. Step 2In a medium, heavy skillet, such as cast-iron, over medium-high heat, melt lard. Add chorizo and immediately start breaking up into small pieces. Cook, continuing to break up sausage, until crumbled, cooked through, and beginning to brown, 6 to 8 minutes. Add onions (if using) and cook, stirring occasionally, until translucent and softened, about 5 minutes.
3. Step 3Add potatoes and cook, tossing carefully so as to not break up potatoes, until slightly crisp, about 5 minutes; set aside until ready to use.
Gorditas
1. Step 1In a large bowl, whisk masa harina and salt. Very slowly add water and mix with your hands until a dough forms and is the consistency of a slightly dryer version of Play-Doh (the amount of water depends on your brand of masa harina, so slowly add).
2. Step 2Gently work lard into dough with your hands until incorporated. Cover bowl with a kitchen towel and let sit 15 minutes.
3. Step 3Portion dough to desired size of gorditas, though I’d recommend making no more than 8 with this batch.
4. Step 4Using a tortilla press or the bottom of a well greased flat plate or baking dish, press gorditas into rounds about 1/4″ thick.
5. Step 5For toasting: Preheat a large cast-iron skillet over medium heat. Working in batches, arrange gorditas in pan so they don’t overcrowd. Cook, turning once, until lightly browned and crispy on the outside and have puffed up slightly, 2 to 3 minutes per side. Transfer to a plate.
6. Step 6For frying: In a large cast-iron skillet over medium-high heat, melt lard or pour in oil to cover bottom of skillet. Working in batches, arrange gorditas in pan so they don’t overcrowd. Fry, turning once, until puffed up, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain.
7. Step 7Once cool enough to handle, carefully slice open gorditas about two-thirds of the way through. Stuff with chorizo filling.