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Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
A beautiful marriage of a taco and a pita pocket, gorditas roughly translates to “little fatties.” They likely got their nickname for their appearance: thick corn tortillas stuffed with so many delicious fillings they are practically falling out! This recipe gives instructions on how to form, griddle, and fry the little pockets. It also provides a delicious filling suggestion with plenty of room for variation. These gorditas would be such a fun addition to any Mexican-inspired meal or a celebratory centerpiece for Cinco de Mayo.
What are gorditas made of?
Gorditas are mixed up and formed much like regular corn tortillas, but thicker! It all starts with masa harina, which is nixtamalized corn flour. It can be found in the flour or international section of the grocery store. Be sure not to get regular cornmeal; it won’t taste the same! The masa harina gets salt for flavor and oil for a fluffy texture. The baking powder helps them puff up and form that lovely pocket. Depending on the recipe, gorditas can be griddled and served up tender like a regular tortilla. They can also be deep fried until crispy, golden, and puffy. This recipe takes the best of both worlds and griddles them until golden and spotty. Then, using just enough oil to halfway submerge the gorditas, they are fried until deeply golden and irresistibly crispy.
What are gorditas filled with?
Much like a regular tortilla, gorditas can be filled with anything! This recipe combines onion, leftover pulled pork, and salsa verde for a vibrant and succulent filling. Cotija cheese, onion, fragrant cilantro, fresh lime juice, and hot sauce make great accompaniments no matter what the gorditas are stuffed with. Crumbled ground beef seasoned with taco seasoning, leftover grilled steak, chorizo, refried beans, and rotisserie chicken are other examples of stellar fillings.
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Ingredients
- 2 cups masa harina
- 1 1/2 tsp. kosher salt, divided
- 1 tsp. baking powder
- 1/4 cup vegetable oil, divided, plus more for frying
- 1 1/2 cups warm water, divided
- 1 red onion, finely chopped and divided
- 1 (12-oz.) container sauceless pulled pork or 2 cups leftover pulled pork
- 1 1/2 cups salsa verde
- 1 cup queso fresco
- 1/2 cup chopped fresh cilantro
- Hot sauce
- Lime wedges
Directions
- Step 1In a medium bowl, whisk together the masa harina, 1 teaspoon salt, and baking powder until combined. Add 3 tablespoons of the oil and, using a rubber spatula, work the oil into the masa harina mixture. Add 1 cup of warm water and stir. Continue adding warm water, 2 tablespoons at a time, until the dough is smooth and clay-like but not sticky (up to ½ cup of water). Allow the masa to rest for at least 30 minutes.
- Step 2In a large saute pan, heat the remaining 1 tablespoon of oil over medium heat. Add ½ of the onion and the remaining ½ teaspoon salt. Cook until the onion softens and turns lightly golden, 5 to 7 minutes. Add the pulled pork and ¼ cup water. Stir, gently breaking up the pork, until the pork begins to warm, 3 to 4 minutes. Add the salsa verde and stir until everything is well combined. Bring the sauce to a simmer and remove from heat. Cover and keep warm.
- Step 3Form the masa into ¼-cup-sized balls. Cut a large zip-top bag to create two plastic sheets. Place 1 plastic sheet on a tortilla press, top with 1 masa ball, and place the other plastic sheet on top of the masa. Press the dough into a ¼-inch thick patty. Turn the dough 180° to ensure it is an even thickness. Press the patty with your hands to make it even, if necessary. Transfer the patties to a baking dish covered with plastic wrap or a clean towel. Repeat with the remaining masa. (You can also use a baking sheet or heavy skillet to press the masa if you don't have a tortilla press.)
- Step 4Heat a large cast-iron skillet over medium-high heat. Toast the gorditas, in batches if necessary, until dry and crisp on the outside, with a few deeply golden spots. Transfer the gorditas to a baking sheet. Repeat with all of the gorditas.
- Step 5In the same large skillet, add oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil over medium-high heat. Fry the toasted gorditas until they begin to puff up and form their characteristic pocket, 1 to 2 minutes per side. Drain on a paper towel-lined baking sheet.
- Step 6While the gorditas are still hot, cut a slit in the side large enough to stuff them. Fill the inside of the gorditas with the pork mixture, queso fresco, the remaining ½ onion, cilantro, hot sauce, and a squeeze of lime.
Tip: Make sure to cut the gorditas open while they are still hot or they might break!
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