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Gorditas Recipe With Maseca Recipe

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3.9 from 1 review

Soft and puffy Mexican-style gorditas made with Maseca masa harina. These thick corn dough pockets are perfect for stuffing with your favorite fillings such as cheese, beans, or meats, making for a delicious and versatile meal any day of the week.

  • Total Time: 40 minutes
  • Yield: 12 gorditas

Ingredients

Main Ingredients

  • 3 cups Maseca masa harina
  • 2 ¼ cups water (add more if needed)
  • Salt, a good pinch

Instructions

  1. Prepare the dough: In a mixing bowl, combine 3 cups of Maseca masa harina with a good pinch of salt. Gradually add 2 ¼ cups of water, integrating the mixture with your hands. Knead until the dough achieves a manageable, non-sticky texture similar to play dough.
  2. Divide the dough: Portion the dough into 12 equal pieces, then cover them with a damp kitchen towel to prevent drying while you work.
  3. Heat the cooking surface: Warm a comal or skillet over medium heat to prepare for cooking the gorditas.
  4. Shape the gorditas: Moisten your hands with water and roll a dough portion into a ball. Place the ball between two plastic sheets, then flatten it into a thick tortilla about 4.5 inches (11.5 cm) in diameter using a heavy dish or a tortilla press.
  5. Cook the gorditas: Carefully peel off one plastic sheet, place the dough in your hand, and peel off the other sheet. Lay the gordita on the hot griddle and cook for about 1.5 minutes until the underside develops some dark spots. Flip and cook for an additional 1-2 minutes until cooked through.
  6. Repeat cooking: Prepare as many gorditas as fit on your griddle following the same process.
  7. Form pockets: Once removed from the griddle, cut a slit along the side of each gordita to create a pocket for stuffing.
  8. Keep warm: Place the cooked gorditas between a kitchen towel to keep warm while stuffing the remaining ones.
  9. Stuff and serve: Fill the pockets with your favorite fillings like picadillo, chicharrón, cheese, or refried beans. Optionally, warm the stuffed gorditas briefly on the hot griddle or serve immediately.

Notes

  • If the dough feels too dry or crumbly, add a little more water, one tablespoon at a time, until it reaches the ideal texture.
  • Keep the dough portions covered with a damp cloth at all times to prevent drying out.
  • You can use a tortilla press for easier shaping, but a heavy dish with plastic sheets works just as well.
  • Experiment with various fillings to customize your gorditas to your taste.
  • To keep gorditas warm longer, wrap them in a clean kitchen towel after cooking.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://dishiary.com/gorditas-recipe-with-maseca-recipe/