If you thought my recipe for Homemade Corn Tortillas was just too much work, I have an even easier recipe using the same masa (dough).
Gorditas are a thicker version of a corn tortilla, without the hassle of having to flatten the dough with a tortilla press.
Most Gorditas that I have seen in Mexico are deep-fried in oil or lard. I have nothing against fried food, but I prefer to cook mine on a comal or griddle.
After the Gorditas are fully cooked, they are split open like a pita bread and stuffed with whatever delicious filling you want. My Hubby likes Gorditas de Chilito de Chicharron. The kiddies like their Gorditas stuffed with Refried Beans and Chile de Molcajete. (These are great for breakfast during Lent.) And I love Gorditas filled with Chorizo con Papas (chorizo with potatoes).
And best of all, Gorditas can be served for breakfast, lunch or dinner.
- 2 cups Maseca masa harina
- 1-1/4 cups water
- 1/4 teaspoon salt
Preheat a comal or griddle over medium-low heat. In a medium bowl, combine the Maseca and salt. Stir in the water and mix until the dough forms a ball.
Divide the dough and shape into 2-inch balls.
Flatten the balls of dough between your hands to about 1/4-inch thickness.
Carefully place the Gorditas on the griddle. Cook until the Gorditas are visibly darker in color and dough looks firm.
Transfer the Gorditas to a heatproof plate. Run a knife around the outer edge of the Gordita to open it up.
Fill with your favorite Mexican dish. Enjoy!!!