Learn how to make gorditas, AKA thicky, fluffy corn cakes, using 3 simple ingredients. They’re soft yet crispy and easy to stuff with your favorite fillings!
Friends, if your only experience with Mexican gorditas is from Taco Bell, allow me to introduce you to THE only homemade recipe you’ll ever need.
MY OTHER RECIPES
When my family and I need a fun snack or a satisfying weeknight dinner, I turn to these gorditas. Like arepas and picaditas, they’re not only a breeze to make, but the results look and taste just as good as any authentic Mexican restaurant!
What are gorditas?
Essentially, they’re thick corn tortillas originating in Mexico. They translate literally into ‘little fat ones,’ describing their chubby, round shape. The savory dough is made from masa harina (same as my pupusas). However, these are pressed flat and fried until each is crispy on the outside yet pillowy in the center.
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Why I love this recipe
- Made with 3 ingredients. All you need is masa harina, salt, and oil, plus a little water to form the dough.
- A fun twist on homemade tortillas. Once these bad boys are fried, they get a little air pocket on the inside that you can cut open and stuff with anything you want.
- Fast. It takes me less than 30 minutes to make a batch, and most of that time is spent babysitting them on the stovetop.
Key ingredients
- Masa harina. This is a type of corn flour made from dried and ground hominy. I can find masa at mainstream grocery stores in the Mexican food aisle, but if you can’t, try a Mexican market or even online.
- Water. Warm water hydrates the masa harina and helps form a pliable dough.
- Salt. Just a pinch for flavor.
- Oil. For frying. I like to use olive oil or vegetable oil, but any neutral oil works.
How to make gorditas
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the dough. In a large bowl, combine the masa, water, and salt until a dough forms. Portion the dough into small balls.
Step 2- Shape. Wrap each ball between sheets of plastic wrap and press until flat.
Step 3- Cook. Heat a non-stick skillet, add oil, and cook one dough at a time until golden brown. Flip and continue cooking. Repeat with the remaining dough balls.
Step 4- Stuff. Use a paring knife to slice each in half to make a slit, then stuff with fillings.
Arman’s recipe tips
- Be patient with the dough. I found it takes 5-7 minutes to knead the masa dough before it becomes smooth and pliable. Be careful not to overwork the dough, as it can make them tough.
- Aim for ¼ inch to ½ inch thick. You want them to be slightly thicker than a regular tortilla, so they have enough space to form a pocket.
- Use a tortilla press. While you can certainly get by without one, it does make the job easier. You can even use your press to make conchas!
- Gently press them while they cook. I tried this and found it helped the dough form a slightly bigger pocket.
Frequently asked questions
Why didn’t my gorditas puff up?
They likely didn’t puff up because there was too much flour in the dough, making it dry. This can also happen if the dough balls aren’t pressed thin enough and/or cooked over a high enough heat. I’ve included a recipe video now so you can watch exactly how thin I press them.
Why did my gorditas fall apart?
This can happen when they’re overstuffed with wet fillings. To prevent them from falling apart, be mindful of the amount and moisture level of your fillings and start small then go up from there.
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3-Ingredient Gorditas
5 from 7 votes
My homemade 3-Ingredient gorditas are a breeze to make and are perfect for all your favorite fillings. Watch the video below to see how I make it in my kitchen!
Servings:
Prep:5minutes mins
Cook:5minutes mins
Total:10minutes mins
Ingredients 1x2x3x
- ▢2 cups masa harina
- ▢160 mls water 5 1/2 fluid ounces
- ▢1 teaspoon salt
- ▢1 tablespoon oil
Instructions
- Mix together the masa harina, water and salt until you create dough.
- Divide the dough into 8 balls (50g/2 ounces each).
- Heat a skillet with oil over medium-high heat. Flatten the balls of dough between two sheets of plastic wrap with something heavy until it is around 0.5cm thick.
- Place the gordita dough on the skillet and let it cook on each side for 15 seconds. Once each side gets a slight color, cook each side for a couple of minutes until it gets dark spots. Place it on the plate and cover it with a towel.
- Once you cook them all, using the knife, cut them in half, making a pocket on the bottom side. Add your favorite fillings.
Notes
TO STORE. Transfer leftovers to an airtight container and store them in the refrigerator for 2-3 days.
TO FREEZE. Place each cooled gordita between a sheet of parchment paper, store them in a freezer bag, and freeze for 1 month. Thaw in the fridge before reheating.
TO REHEAT. Reheat them in a lightly oiled skillet or griddle over medium heat until warmed through and crispy.
Filling ideas
Meat. Pork carnitas, Instant Pot shredded chicken, or taco meat.
Cheese. Shredded mozzarella cheese, queso fresco, or a Mexican three-cheese blend.
Veggies. Diced tomato, onion, shredded lettuce, or sautéed mushrooms.
Beans. Refried beans or black beans.
Garnish ideas. Salsa, sour cream, lime juice, and cilantro.
Nutrition
Serving: 1servingCalories: 119kcalCarbohydrates: 22gProtein: 3gFat: 3gSodium: 293mgPotassium: 75mgFiber: 2gVitamin A: 61IUCalcium: 40mgIron: 2mgNET CARBS: 20g
