Gorditas

Gorditas are thick, puffy Mexican corn cakes that puff up when fried, creating a natural pocket you can split open and stuff with whatever you want. This recipe uses a two-step cooking method: first a quick sear on a hot comal to set the outside, then a shallow fry in oil to puff them up and crisp the shell.

The dough is mostly masa harina with a small amount of wheat flour and baking powder added. The flour gives the dough more flexibility so it doesn’t crack when you press it, and the baking powder helps with that signature puff during frying. Lard is traditional and adds a subtle richness you won’t get from shortening.

Press the dough to about ⅛ inch thick. Too thick and the center stays dense and doughy. Too thin and they crisp up like tostadas instead of puffing into pockets.

Pro Tips

• Line your tortilla press with lightly oiled plastic wrap to prevent sticking. Without it, the dough tears when you peel it off.
• The comal step is quick: 30 seconds per side. You’re just setting the surface, not fully cooking them. If they get too dark on the comal, they won’t puff properly in the oil.
• Fry only 3-4 at a time. Crowding drops the oil temperature and gives you greasy, flat gorditas instead of crispy, puffed ones.
• Let them drain and cool before splitting. They’re fragile when hot and the pocket tears easily.

Variations

• Add a tablespoon of chili powder or chipotle powder to the dough for spiced gorditas.
• Fill with refried beans, shredded chicken, queso fresco, and salsa for a classic street food combination.
• Make the larger gorda version by dividing the dough into 8 portions instead of 16.