Krista Gambacorta
Difficulty Level: easy
If you like the idea of making Mexican-style pockets, perfect for all manner of fillings, this gorditas recipe is worth checking out.
Gorditas are made by turning masa harina into a dough and then cooking it into a soft-on-the-inside and crispy-on-the-outside bread. Once done, you slice it open to create a pocket perfect for any filling.
This recipe keeps it simple with refried beans, lettuce, salsa, and cotija cheese. However, gorditas can be made for breakfast, brunch, lunch, and even dinner. I’ve even seen them rolled out at parties with different fillings.
Making the dough might be off-putting, but it’s super easy. It also makes you look like a master-cook when casually saying “the gorditas are homemade.” Check out the ingredients and cooking steps below.
Gorditas Ingredients
- 2 cups of masa harina
- 1/2 teaspoon of salt
- 1 1/4 cups of warm water
- 2 tablespoons of vegetable oil
- 1 cup of refried beans
- 1 cup of shredded lettuce
- 1/2 cup salsa
- 1/4 cup of crumbled cotija cheese
Gorditas Instructions
- Add the masa harina and salt to a large mixing bowl. Pour in the warm water a little at a time, mixing with your hands until a dough comes together. It should feel smooth and soft without being sticky. If it feels too dry, mix in a little more water. If it feels too wet, add a bit more masa harina.
- Split the dough into 6 even pieces and shape each one into a ball. Press each ball gently between your palms until it forms a thick round patty, about 1/4 inch thick.
- Place a large skillet or griddle over medium-high heat. Lightly coat the cooking surface with vegetable oil, using a paper towel to spread it evenly.
- Set the gorditas onto the hot skillet and cook them for 3 minutes per side. They should develop brown spots and puff slightly as they cook. Keep an eye on the heat so they do not brown too quickly.
- Transfer the cooked gorditas to a plate and let them rest for a short time until they are cool enough to handle.
- Use a small sharp knife to cut a slit into the side of each one, making a pocket for the filling.
- Spoon 2 tablespoons of refried beans into each gordita. Add some shredded lettuce, a spoonful of salsa, and finish with crumbled cotija cheese.
- Serve right away while warm.