Gorditas Recipe With Maseca

This gorditas recipe with Maseca is a keeper! Learn how to make those traditional Mexican corn pockets and fill them with anything you’d like, from delicious stews to sautéed vegetables!

Gorditas made with Maseca stuffed with various fillings and arranged on a clay Mexican plate.

What Are Mexican Gorditas?

Gorditas is a traditional Mexican street food that consists of a thick tortilla made with nixtamalized corn flour, sliced to make a pocket, and stuffed with various fillings like meat, cheese, beans, and vegetables.

There are two particular cooking methods for this popular dish, one is by cooking them on a comal or griddle, and the other by deep frying them in vegetable oil.

In both methods, the corn pockets can be stuffed before or after being cooked.

Like in many other Mexican recipes, the way this dish is made varies from region to region, so there are many different variations.

In Aguascalientes, a central state in Mexico, the recipe is made with fresh nixtamalized masa that you can buy at any tortilla store and are sold in many markets, food stalls, and restaurants.

But, if you don’t live in Mexico but still want to enjoy this traditional recipe, you will need to use masa harina or Maseca.

Gorditas made with Maseca masa harina already stuffed and placed on a serving plate. Seen from above.

Maseca is a Mexican brand that makes nixtamalized corn flour, which is the kind of flour you need to make corn tortillas, sopes, or tamales.

You can find this flour in many countries sold at local supermarkets in the international aisle, in Mexican stores, and online. It’s known by the name “masa harina” or “Mexican corn flour”.

Read also: Is Maseca Gluten-Free?

The Ingredients Needed

  • MASECA FLOUR: You can find this brand sold at Mexican stores, some local supermarkets, and online. If you can’t find this brand, you can use any other brand as far as it’s labeled as “nixtamalized corn flour” or “masa harina”.
  • WATER: Make sure your water is at room temperature, if it’s too hot, it will slightly cook the masa and will be harder to shape the corn cakes.
  • SALT: Fine salt dissolves better, if you use coarse salt make sure to dissolve it first in the water.
  • FILLING: You can stuff those corn pockets with so many types of food. Got a meat dish leftovers? Some sautéed vegetables? Use them!

Fillings suggestions:

How To Make Gorditas Recipe With Maseca

In a large mixing bowl, place the Maseca masa harina and a good pinch of salt. Add water and slowly begin to integrate everything with your hands. 

Mixing Maseca flour with water and salt in a large mixing bowl.

Then knead until you will have a dough with a manageable texture that doesn’t stick to your hands or to the bowl and the texture resembles play dough.

Masa dough made with Maseca nixtamalized flour in a bowl.

Now, divide the Maseca dough into 12 portions and keep them aside covered with a damp kitchen towel.

Masa portions in a kitchen surface.

Heat a comal or a skillet over medium-high heat until smoky hot and then set the heat to medium.

Slightly moisten your hands with water and take a portion of the dough to roll it into a ball.

A Maseca dough ball in a hand.

Place the masa ball between two plastic sheets. Then, with a heavy dish, slightly press it to make a thick tortilla about 4.5″/11.5cm in circumference.

Pressing the dough with a heavy dish to make a gordita.

Take the thick tortilla, peel one of the sheets, then place it in your hand and peel the other sheet.

A gordita placed on a hand and peeling the plastic with another hand.

PRO TIP: You can also make them using a tortilla press.

Carefully lay the raw thick tortilla on the hot griddle and then cook for 1 minute on each side or until you’ll see some dark spots appears.

Cooked Maseca gorditas in a griddle.

*Use a spatula for flipping them and make small batches of 2-3 pieces at once.

Remove the cooked gordita from the griddle and take it with a kitchen towel.

Now, using a small knife, cut a slit in the side to create the pocket that will contain the stuffings.

A collage with 6 photos showing how to cut a gordita cake.

Repeat the steps and keep the corn cakes warm and soft by wrapping them with a kitchen towel.

When you are done, stuff them with your favorite fillings, opening each piece and spooning the food inside.

Stuffing a gordita made with Maseca.

Now you can either place them in the hot griddle again to make them a little bit crispy or serve them right away with the salsa of your choice. Enjoy!

Useful Recipe Notes

  • Making this gorditas recipe with Maseca can be a little tricky and something that you don’t learn by just reading the recipe. It takes practice. Don’t be discouraged if at first, they don’t inflate, don’t come perfectly round, etc. Just keep practicing!
  • Keep a small bowl of water next to your working area and use it to keep your hands moist when managing the dough.
  • Those puffy corn cakes have to be hot when you cut them to make the pocket.
  • Start by making 1-2 pieces at a time, then as you perfect the recipe, make as many as they fit in your griddle.
  • Pay attention to the temperature of your griddle, if it’s too hot, the corn cake will burn the outside but the inside will be raw. If it’s just warm it will take too long to cook and the dough will dry out.

How To Serve

In Mexico, this amazing dish is served mostly as breakfast or for lunch. In some food stalls, they will serve you a side of cabbage salad and you’ll have various bowls with salsas to enjoy alongside.

Here are some sides you might want to serve with this dish:

Mexican gorditas stuffed with various fillings and placed on a Mexican clay serving plate.

How To Store And Reheat

You can freeze gorditas de Maseca for up to 3 months nicely wrapped in cling film. Or you can store them in the fridge for up to 4 days.

REHEAT: Before stuffing them, you can reheat each piece in a cast-iron skillet or comal until warm and soft again. But remember to thaw them first if they are frozen.

Already assembled:

If you want to keep them warm, place them between a kitchen towel and wrap them with foil.

If you have some leftovers just allow them to cool down, then transfer them to an airtight container and store them in the refrigerator for up to 3 days.

REHEAT: Heat a pan or a cast-iron skillet over medium heat. Spread a little bit of oil, then heat them until warmed, flipping them two or three times to get them a little crispy.

*Take in mind that if the filling is too juicy, the corn cakes will become soggy and fall apart within minutes.

Gorditas Recipe With Maseca.

Gorditas Recipe With Maseca

author Maricruz
Soft and puffy, those gorditas are made with Maseca flour and they are delicious! Stuff them with your favorite foods and enjoy them for a fun meal any day of the week!
prep 20 minutes
cook 20 minutes
serving 12 gorditas

Equipment

  • 2 plastic sheets + a heavy dish or a tortilla press
  • comal or griddle

Ingredients 

  • 3 cups Maseca masa harina
  • 2 ¼ cup water (and more if needed)
  • salt

Instructions
 

  • Place Maseca masa harina and a good pinch of salt in a mixing bowl.
  • Add water and integrate everything with your hands.
  • Knead until you will have a dough with a manageable texture that doesn’t stick to your hands and the texture resembles play dough.
  • Divide the masa into 12 portions and keep them aside covered with a damp kitchen towel.
  • Heat a comal or a skillet over medium heat.
  • Moist your hands with water and roll one dough portion into a ball.
  • Place the masa ball between two plastic sheets.
  • With a heavy dish, flatten it into a thick tortilla about 4.5″/11.5cm in circumference (you can also use a tortilla press).
  • Take the gordita, peel one of the sheets, then place it in your hand and peel the other sheet.
  • Carefully lay the gordita on the hot griddle and cook for about 1 minute and a half.
  • Flip it and cook for 1-2 more minutes or until you'll see some dark spots appears.
  • Shape and cook as many gorditas fit in your griddle.
  • As soon as you remove the cooked gorditas from the griddle, cut a slit in the side of each one to create the pocket that will contain the stuffings.
  • Place them between a kitchen towel to keep them warm.
  • Once done with the dough, stuff your gorditas with your favorite fillings (picadillo, chicharron, cheese, refried beans, etc).
  • You can now place them in the hot griddle again so they will warm up with the food inside, or just serve them right away.

Notes

  • Keep a small bowl of water next to your working area and use it to keep your hands moist when managing the dough.
  • Gorditas need to be hot when you cut them to make the pocket.
  • Start by making 1-2 pieces at a time, then as you perfect the recipe, make as many as they fit in your griddle.
  • Pay attention to the temperature of your griddle, if it’s too hot, the corn cake will burn the outside but the inside will be raw. If it’s just warm it will take too long to cook and the dough will dry out.
  • Read the post for ideas and recipes for filling your gorditas.
Nutrition Information
Serving: 1gordita w/o filling | Calories: 104kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 197mg | Potassium: 75mg | Fiber: 2g | Vitamin A: 61IU | Calcium: 40mg | Iron: 2mg
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FAQ

Fried vs. Pan-cooked, what’s the difference?

The main difference between a fried and a pan-cooked gordita is the pan-cooked version is made in a comal and then opened and stuffed, while the other is usually stuffed before and then deep-fried.

Gorditas vs. Pupusas

The main difference is the origin and the name; Pupusas come from El Salvador while gorditas are from Mexico. They’re both made with nixtamalized corn flour dough and they both are usually stuffed with cheese, beans, pork cracklings, and other fillings. 

Why don’t my gorditas puff up?

If your gorditas didn’t puff up like they were supposed to, it could be that you made them a little too thick. They also won’t inflate if the pan or oil was cold or if you didn’t knead the dough properly. 

How much water do I use for 2 cups of Maseca?

You can use 1 1/2 cups of water for 2 cups of Maseca, from there adjust the masa texture adding more water as you knead it.

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One Comment

  1. 5 stars
    Someone shared your post in a group in Facebook yesterday and I knew I had to make gorditas right away! They looks so delicious in those photos. I used exactly the ratio of Maseca+water you suggest and they came out perfect. My gorditas didn’t inflate but I could make the pockets anyway and stuff them with chicharron rojo leftovers. Thank you!