Description
This traditional Gorditas recipe uses Maseca, a type of masa harina, to create thick, crispy corn cakes that are perfect for stuffing with your favorite fillings like beef, cheese, or beans. Easy to prepare and cook on the stovetop, these Gorditas have a delightful texture that is soft on the inside and crispy on the outside.
Ingredients
Scale
Gordita Dough
- 2 cups Maseca or Masa Harina
- 1 1/2 cups hot water
- 1-2 tablespoons vegetable oil (optional)
Instructions
- Prepare the dough: Boil about 3 cups of water. In a large bowl, combine 2 cups of maseca and 1 1/2 cups of hot water. Begin working the masa with your hands until it reaches the texture of peanut butter. If dough is too soggy, add more masa harina; if too dry, add more water.
- Shape the Gorditas: Make a ball of dough and mold it with your hand into a saucer shape about the size of your palm and roughly 1/4 inch thick.
- Cook the Gorditas: Heat a skillet with a small amount of oil over medium-high heat. Place the Gorditas in the skillet and cook until browned and crispy, about 3 minutes on each side.
- Finish cooking on low heat: Lower the heat to low and continue cooking the Gorditas until cooked through inside, about 7-9 minutes per side. Thicker Gorditas may require more time.
- Stuff and serve: Split the Gorditas open carefully with a knife and stuff with your choice of fillings such as beef, cheese, or beans. Serve warm.
Notes
- Keep flipping the Gorditas regularly so they don’t burn.
- Adjust dough moisture as needed to achieve the right texture.
- Use vegetable oil sparingly to avoid sogginess.
- Ensure heat is lowered after browning to allow thorough cooking without burning.
Nutrition
- Serving Size: 1 Gordita (approx. 120g)
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
