Diana CakeLady Rangel 0

"Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour."

Ingredients 1 h 30 m {{adjustedServings}} servings 196 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
  2. Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
  3. Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
  4. Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.
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Reviews 33

  1. 34 Ratings


I use to crave gorditas from a mexican dinner outside of town where I use to live but now I can make them myself. These came out really good. After pulling out excess masa left inside I filled them with refried beans, meat and potatoes, then topped them with lettuce, tomato, cheese, and sour cream.(Like a taco) If you aren't use to working with masa don't worry if it feels a bit sticky at first and masa will not expand outward so make them as round as you need room to fill. With that said, this recipe comes out delicious every time! I think i'll try breakfast gorditas this weekend.


These are so good! My husband is from Mexico and he loved them. We fill them with fried potatoes, refried beans, queso fresco, lettuce, tomato, and salsa. Excellent recipe; much beter than plain gorditas that aren't fried.


I tried these and they were nothing but big blobs of dough.