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A vibrant stack of authentic Mexican gorditas sliced open and stuffed with shredded beef, lettuce, and crema on a rustic wooden table.

Mexican Gorditas Recipe: Authentic Masa Pockets

Master the ultimate Mexican Gorditas Recipe. Learn how to make authentic, fluffy, and perfectly crisp masa pockets ready to be stuffed with your favorite savory fillings.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 gorditas
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 185
Ingredients Method Notes

Ingredients
  

Masa Dough
  • 2 cups Masa Harina (nixtamalized corn flour) Do not use standard cornmeal
  • 1.5 cups Warm Water Plus extra as needed for hydration
  • 1 teaspoon Kosher Salt
  • 2 tablespoons Lard or Vegetable Oil Optional, for richer dough
  • 1 cup Frying Oil Canola, vegetable, or avocado oil
Suggested Fillings
  • 1 cup Refried Beans Warmed
  • 1 cup Shredded Cheese Oaxaca or Monterrey Jack
  • 1 cup Meat of Choice Tinga, Picadillo, or Chicharron

Method
 

  1. In a large bowl, whisk together the masa harina and kosher salt. If using fat, cut it in with your fingers.
  2. Gradually pour in the warm water, kneading with your hands for 3 to 5 minutes until a soft, smooth, playdough-like consistency is reached. If it cracks when pressed, add a tablespoon of water at a time.
  3. Cover the dough with a damp towel and let it rest for 15 to 20 minutes.
  4. Divide the rested dough into 10 equal golf-ball-sized portions. Flatten each ball using a tortilla press lined with plastic wrap or by hand, until about 1/4-inch thick.
  5. Preheat an ungreased comal or cast-iron skillet over medium heat. Cook the discs for 1-2 minutes per side until lightly browned and set.
  6. Heat 1/2 inch of oil in a skillet to 350°F. Fry the cooked masa discs for 1-2 minutes per side until golden brown and crispy. Drain on paper towels.
  7. While still warm, carefully use a paring knife to slice a slit around the edge of each disc to open the pocket. Stuff immediately with your favorite savory fillings.

Notes

Expert Tip: Never slice your gorditas after they have completely cooled, as the masa will become stiff and crack. Always slice them open while they are still warm to the touch. Keep un-fried leftovers in an airtight container in the fridge for up to 5 days, reheating on a dry skillet.