Gorditas Fritas

gorditas

Crispy on the outside, soft and tender on the inside! These gorditas fritas are made with simple masa dough and fried until golden, they puff up beautifully and make the best companion to a good salsa and a hot cup of coffee.

prep 15

cook 15

total 30

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Ingredients

Instructions

Place masa harina, baking powder, and salt in a large bowl and mix to combine.
Add two tablespoons of oil and about 1 cup of water, then start mixing everything with your hands.
Add more water, a little at a time, and knead until you have a soft dough that doesn’t stick to your hands. It should feel like play dough: soft and pliable.
Divide the dough into 12–14 portions. Roll each one into a ball, then flatten into a patty (gordita). Cover with a kitchen towel to keep them from drying out.
Pour about ½ inch of oil into a nonstick pan and heat over medium.
Carefully slide a few patties into the hot oil, without overcrowding the pan. Spoon hot oil over the tops to help them puff slightly and brown evenly.
Flip the gorditas and fry until golden and crispy on the outside.
Transfer to a cooling rack or paper towels to drain excess oil. Repeat with remaining dough.
Serve warm with salsa and your favorite breakfast drink.

Notes

Use warm water when making the dough — it helps the masa come together more easily.
The dough should feel like soft play dough: not sticky, but pliable enough to shape.
Test the oil by dropping a small piece of dough in; it should sizzle immediately and float. If the oil smokes, it’s too hot; lower the heat slightly to avoid burning.
Don’t overcrowd the pan when frying, this helps them cook evenly and stay crispy.
You can serve them plain, or split them open and fill with beans, cheese, or shredded meat.
Leftovers can be reheated in a skillet over low heat to keep them crispy.

Nutrition Information