Homemade Mexican Gorditas

History

Gorditas, meaning “little fatties” in Spanish, are a beloved traditional Mexican street food. They’re made from masa harina (corn dough) and cooked until they puff up, then split open and filled with delicious fillings such as refried beans, cheese, shredded meat, salsa, and veggies. They’re a close cousin to arepas and pupusas and are enjoyed throughout Mexico — each region adding its own twist.

Ingredients

For the Gorditas:

• 2 cups masa harina (corn flour for tortillas, like Maseca)
• 1 ¼ cups warm water (plus a little extra if needed)
• ½ teaspoon salt
• 1 tablespoon vegetable oil or lard

For the Fillings (optional but traditional):

• 1 cup refried beans (warm)
• 1 cup crumbled queso fresco or grated cheese
• ½ cup chopped lettuce or cabbage
• ½ cup chopped onions
• ½ cup chopped cilantro
• 1 cup red or green salsa
• Optional proteins: shredded chicken, ground beef, or pork carnitas

Instructions

1. Make the Masa Dough
   In a large bowl, combine masa harina and salt. Gradually add warm water while mixing with your hands until a soft, smooth dough forms. Add oil or lard and knead for about 2–3 minutes. The dough should feel moist but not sticky — like playdough. If it cracks, add a little more water.
2. Shape the Gorditas
   Divide the dough into 8–10 equal balls. Cover them with a damp towel so they don’t dry out. Flatten each ball gently into a disc about 4–5 inches wide and ½ inch thick using your hands or a tortilla press lined with plastic.
3. Cook the Gorditas
   Heat a comal or heavy skillet over medium heat. Cook each gordita for about 1–2 minutes per side until brown spots appear and the surface begins to dry. Then increase heat slightly and press gently with a spatula — they should puff up! Once puffed, transfer them to a plate lined with paper towels.
4. Cut and Fill
   When cool enough to handle, slice a small opening along one edge to form a pocket (like a pita). Spread a spoonful of refried beans inside, then stuff with cheese, cabbage or lettuce, onion, cilantro, and your choice of salsa or meat.
5. Serve Hot
   Serve immediately while still warm with extra salsa on the side.

Tips

• If your gorditas don’t puff up, your dough might be too dry — add a little more water next time.
• You can also fry the gorditas lightly in oil after cooking for a crispier version.
• Store leftover cooked gorditas in an airtight bag in the fridge for up to 3 days. Reheat on a pan.

Benefits

• Naturally gluten-free, made from corn masa.
• Customizable — perfect for vegetarian, vegan, or meat-filled options.
• High in fiber when filled with beans and veggies.
• Energy-rich traditional food — ideal for breakfast, lunch, or dinner.

Conclusion

Homemade gorditas bring the essence of Mexican comfort food right to your kitchen. Puffy, warm, and filled with fresh toppings, they’re satisfying and easy to make with just a few ingredients. Once you try them, they’ll become a staple in your home