gorditas recipe

Making your own Mexican Gorditas at home is super easy! These little corn cakes made from masa dough have a little pocket in the middle made for stuffing with all sorts of delicious fillings! (gluten free, vegetarian, vegan)

Gorditas Recipe

masa harina

water

salt

Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. Heat a large skillet, griddle or comal over medium-high heat.

Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla.&nbsp;

Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds.&nbsp;

Flip it over one more time and cook each side for about 1 minute, until it has beautiful brown spots.

At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate and cover it with a light kitchen towel.

As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and create a pocket.

Fill gordita with desired fillings and enjoy!

When it comes to making a sweet and simple treat, I love turning to this recipe for Gorditas de Azucar, which translates to “sugar gorditas.” These sweet griddle cakes are basically the Mexican version of a scone or a sweet biscuit, traditionally topped with a dollop of butter or drizzled with dulce de leche, cajeta, or sweetened condensed milk. YUM!

Gorditas de Azucar (Sweet Griddle Cakes)

all-purpose flour

cane sugar

baking powder

cinnamon

vanilla extract

milk

Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up. Once heated, drop temperature to low.

In a bowl combine all the dry ingredients. Add the butter and combine until you have the consistency of small crumbs.

Add the egg, vanilla extract, and little by little add the warm milk, and mix well with your hand. The mixture may be a little sticky. Knead dough in bowl until dough is pliable and springy. Sprinkle with flour if dough is too sticky.

Knead for 5 to 10 minutes.

Cover bowl with a clean dish towel and let dough rest for 10 to 15 minutes.

Form 2- to 2½-inch dough balls.

Use a tortilla press when making these gorditas. Place a piece of plastic wrap or wax paper over each end of the tortilla press. The ball of masa will sit between the two pieces of plastic wrap or wax paper during the pressing process. Place a ball of dough on one end of the tortilla press, directly on the plastic wrap. Close the tortilla press and gently press down on the handle, flattening the dough and creating a gordita. 

Open the press and place gordita on preheated comal to cook for approximately 2 to 3 minutes or until browned and slightly puffy. Turn gordita over to brown on second side for approximately 2 to 3 minutes more.

Keep the gorditas warm in a tortilla warmer or under a clean dish towel while you make the rest.

Serve with flavored butter spreads or drizzled with cajeta, dulce de leche, sweetened condensed milk, or topping of your choice.

https://embed.mediavine.com/videos/fxsn9t8bmxgfzjhyupvh

These sweet griddle cakes are basically the Mexican version of a scone or a sweet biscuit, traditionally topped with a dollop of butter or drizzled with dulce de leche, cajeta, or sweetened condensed milk. YUM!

Gorditas can be filled with almost anything you have on hand. Treat them like a flour tortilla or pita bread. Be creative and enjoy.

Gorditas de Harina

all-purpose flour (approximately 6 2/3 cups)

lard

Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.

In a bowl combine all the dry ingredients. Add the lard and combine until you have the consistency of small crumbs.

In a small pot combine water and milk and heat until warm, but do not bring to a boil.

Add the warm liquid and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if dough is too sticky.

Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 5 to 6-inch disks. If dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.

As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. Press down gently on it with a rolled up kitchen towel to cook evenly. After cooking the first side, turn gordita over and let it cook on the opposite side.

As soon as you can handle the gordita, with a sharp knife, make a pocket around the edge, just big enough to fill.

Fill gorditas with stuffing of your choice.

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