This easy gorditas de maiz recipe is great for beginners and produces soft homemade gorditas ready to be filled with your favorite fillings. You only need 4 basic ingredients to begin!
Even if you’ve never made corn tortillas or worked with masa harina before, this Gorditas de Maiz recipe is for you. They’re the perfect starting point because they require just a few simple ingredients and there’s no need for a tortilla press (although you could use one if you want—see my blue corn gorditas recipe).
Experienced Mexican food enthusiasts will appreciate this easy recipe too because it delivers on flavor and doesn’t require any hard-to-find ingredients. And you’ll love those delightful puffed pockets that just beg to be filled!
Gorditas are common throughout central and northern Mexico and there are as many different varieties are there are cooks who make them.
Jorge Gaviria’s book, Masa, talks about deep-fried gorditas, gorditas with toasted peas, ones that are more like thick sopes, triangular gorditas, and more.
Want two more versions? Try my Sweet Potato and Bacon Gorditas or these Chorizo and Eggs Breakfast Gorditas!
Mexican Food Beginners—Start Here
The ones we’re making today however, are really simple. A chewy thick masa cake you can form with your hands and toast in a skillet.
Have you always wanted to master Mexican cooking? Delicious, savory street food classics that taste incredible with your favorite salsas, guacamole, and comforting stews? This recipe is where you start.
Gorditas de Maiz are perfect for beginners, but even more experienced cooks will appreciate their flavor and ease.
Did I mention they’re so fresh, so flavorful, and so surprisingly easy because they basically make themselves?
What Are Gorditas de Maiz?
Mexican gorditas are soft, chewy, thick corn tortillas. “Gordita” in Spanish means “little fatties,” a perfect description of these puffed corn pockets.
They’re formed into a flat dish and first cooked in a skillet or griddle then sometimes fried in hot oil for a crispy outside. Finally a pocket is formed (kinda like pita bread) and stuffed.
Traditional fillings include braised meats (think barbacoa, carnitas, etc.), savory stews, beans, cheeses, salsas, and vegetables.
There are sweet Gorditas too called Gorditas de Azucar. These are more like thick pancakes, typically made with wheat flour instead of masa harina.
Why You’ll Love These Gorditas
- Soft + flavorful
- Easier than you ever imagined
- No special pans or complicated techniques
- Delightfully puffed pockets
- Just a few simple ingredients
- Ready to fill with your favorite toppings
Ready to get cooking? Let’s dive into the simple recipe for Gorditas de Maiz!
You Only Need a Few Ingredients
The key to authentic, flavorful Gorditas is focusing on quality ingredients. Here’s what you’ll need:
- Masa Harina: This special nixtamilized corn flour is the key ingredient. You can find it in most grocery stores in the Hispanic foods section or at any Mexican grocery store. Maseca is the most popular brand but I prefer to use Masienda masa harina as it is made with non-GMO corn from Mexico.
- Water: Just like with tortillas, water is the only liquid needed to form the dough. Use hot water to bloom the masa harina quickly.
- Salt: Adds the perfect touch of savory flavor.
- Fat: Lard, canola oil, shortening, coconut oil adds richness and softness to the dough.
- Optional fillings: Customize your Gorditas with fillings and toppings like refried beans, shredded chicken (like we did), chopped cilantro, sour cream, hot sauce, or finely diced onion.
How To Make This Recipe
step one
Mix the dough. Combine the 2 cups masa harina, warm water, fat, and the teaspoon salt in a large bowl and knead the dough for at least 2 minutes to make sure the water is completely incorporated and the masa is hydrated. Add more water a little at a time if it seems too dry.
step two
Roll the dough. Divide the masa dough into 12 equal pieces that are about 3 ounces each. With clean hands, roll each piece of corn dough into a smooth masa ball and keep covered with plastic wrap to prevent drying out.
step three
Flatten. Using the palms of your hands, flatten each ball into a thick tortilla about 1/4-inch thick. If you want it perfectly round you can use a 3-inch biscuit cutter to remove the rough edges.
step four
Cook. Heat a comal or cast iron skillet over medium-high heat. Place a Gordita on the hot pan and cook until golden brown spots form and they easily move around, about 2-3 minutes.
Flip and repeat on the second side, another 3 minutes. Flip to cook the first side again, another minute and the second side again another minute. Keep flipping and cooking a minute each side until they are cooked through.
Repeat with remaining masa balls. Lower to medium heat if the skillet is getting too hot.
*CHEF’S SECRET: I always enjoy the first gordita hot off the comal with a drizzle of honey-yum!
step five
Split and fill. Once they are cooled slightly, make a little pocket with a sharp knife in the middle of the cooked gordita for the delicious fillings. Stuff these delicious gorditas with anything from cheese to salsa to lettuce or chorizo, sprinkle with Cotija cheese if you’d like and enjoy!
Filling Options
Various fillings would work with this Gorditas de maiz recipe. The ones in the images are filled with my salsa verde chicken and crockpot borracho beans. You could go as simple as sliced avocado and queso fresco or make a batch of picadillo or my papas con chile.
✨ Serve these gorditas de maiz with Mexican street corn, pico de gallo, and sofrito pinto beans. ✨
Where To Buy My Favorite Masa Harina & More Resources
The key to delicious gorditas is starting with really tasty masa harina.
As I mentioned in the ingredients list, Masienda is my preferred masa harina brand. For the gorditas in these photos I used their white corn masa harina and their red corn masa harina.
You can purchase by clicking on these links or picking up a bag at Whole Foods.
Want to learn more about authentic Mexican ingredients?
We’re dedicated to sharing approachable recipes and building your kitchen confidence. If you have questions about ingredients or techniques, reference my guide to cooking delicious Mexican food.
Top 5 Most Popular Authentic Mexican Recipes
- Carne Asada Tacos
- Black Bean and Cheese Tamales
- Chile Relleno Recipe
- Tres Leches Cake
- Super Creamy Horchata
Give This Gorditas Recipe A Try
It is one of our favorite quick dishes for an easy dinner or filling snack. Let me know when you do! Snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
Gorditas de Maiz
This easy gorditas de maiz recipe is great for beginners and produces soft homemade gorditas ready to be filled with your favorite fillings. You only need 4 basic ingredients to begin!
Ingredients
- 2 cups masa harina
- 2-2 1/2 cups hot water
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- Optional fillings: Borracho beans, cheese, avocado, cilantro, salsa
Instructions
- Mix together the 2 cups masa harina, 2 cups hot water, 1 tablespoon oil, and 1 teaspoon salt in a large bowl. If the dough is dry and crumbly, add another 1/4-1/2 cup of hot water. Knead with your hands for 2 minutes to thoroughly hydrate the dough.
- Heat the comal or skillet to medium-high heat. Roll a 3-ounce piece of masa dough (about the size of a raquetball). Then flatten into a 1/4-inch thick disc with your hands. If you want to make red and white gorditas like the images, use half white masa dough and half red masa dough and flatten them together.
- Place the gordita on the hot comal and cook for about 3 minutes. Lower the heat to medium if it is too hot. Once a crust has formed, flip and cook the other side 3 minutes. Flip again and cook another minute on both sides until the gordita is cooked in the middle.
- Remove and let cool slightly. Use a paring knife to cut a pocket in the gordita. Gently use your fingers to make it deeper.
- Fill the inside with any stuffing you'd like and serve with your favorite salsa.
Notes
- Frying: For a crispier exterior, after forming the pocket, fry the gorditas in a shallow layer of hot oil until golden brown on each side.
- Fillings: Get creative! Leftover shredded meats, grilled vegetables, and your favorite cheeses all make fantastic fillings.
- Masa harina: For the best flavor, seek out masa harina made with heirloom corn varieties. Brands like Masienda offer excellent options.
- Cooking: To ensure even puffing, make sure the skillet is very hot before adding the gorditas.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 126mgCarbohydrates: 5gFiber: 4gSugar: 1gProtein: 3g
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