Friday, March 12, 2010


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!!!

With Love,


  1. great, just great ... had these last time in Mexico with a chicken filling ... thanks for reminding me, these will be on our plates soon

  2. Howdy! Thanks for linking up with Friday Follow and so glad you joined in this week! I am now your blog follower. See you again next Friday.

    ~ Lynn

  3. Hi, I am your latest follower from a late FF. I am so glad i found your blog, its so informative. I hope to read more of it.

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  4. I love tortillas, but I have never had a Gordita. I'll have to try it out. Looks delish!

    Found you over on Twitter too, I'm following there!

  5. Love gorditas!!! my fave filling is eggs with chile rojo and queso - yum!

  6. I made them for labor day for my family...They loved them and I love to make them for them. So, so delicious.

  7. I loved them. Thanks

  8. Hi!  I love your blog!  I'm living in Torreón, Coahuila for the summer and am excited to learn some Mexican cooking.  I especially wanted to try gorditas, since they're hugely popular as a street food here, but most of the stands run out by 1:00 or so.  I made these but had a tough time keeping the gorditas from falling to pieces when I tried to slice the pockets into them.  They still tasted good but definitely required a fork.  Do you have any tips on how to avoid that problem?  Thanks!

    1. LizardLiz, when my dough felt dry, I remoistened it with water. It worked fine for me.

  9. I stumbled on your blog looking for tips on making gorditas.  What a great blog you have!  And thanks for sharing this post.  I'll definitely be reading more of your posts...all the food pics look amazing.

  10. This is what we call Arepa! Isn't wonderful how we have so much in common when it comes to food?

  11. We like these flatter. Cooked on the comal with a little manteca and mexican cheese melted. Then put homemade salsa on top and eat. Unknown

  12. Wow no frying!! Im about to give it a whirl!

  13. Do you have a recipe for the chilito de chicharrón?

  14. What happens if I can't open them? Did I need to put more water?

  15. You know what you're doing, Leslie. Give us a recipe this simple for Gorditas de Harina and complete my life.

  16. Awesome site!! Gave me the confidence to try all new things that my husband loves. Thank you God Bless!!

  17. The only difference in the two is that the arepa is stuffed before cooking and the gordita is stuffed after cooking.

  18. Never tried them with this "stuffing" but sounds absolutely yummy!



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