Name: Roasted Mushroom & Goat Cheese Gorditas Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 cups masa harina (I used blue corn masa harina, but white would also work); 1 teaspoon kosher salt; 1 1/2- 2 cups water; 3 tablespoons sunflower oil; 2 large portobello mushrooms, stems removed and sliced; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 3 ounces soft chèvre goat cheese; 1/2 cup refried beans, warmed; Habanero-Tomatillo Salsa or your favorite salsa; Cilantro sprouts or cilantro leaves

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This Mexican gorditas recipe can be stuffed with any filling you’d like but we are especially fond of this roasted mushoom, refried bean, and goat cheese combo. Try them for dinner tonight! Gluten-free and vegetarian.

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We’re shining a spotlight on another Mexican recipe made with eternally adaptable masa harina and stuffing them with a rich, cheesy mixture you are bound to love.

We’ve made gorditas here before but these corn cakes deserve a second look because while they lend themselves to any sort of filling, they are especially delicious filled with plant-based goodies like roasted mushrooms, refried beans, and tangy goat cheese.

As we try to eat more and more plant-based meals, having a solid gordita game is a recipe for success when you have a few veggies and beans in the fridge but aren’t quite sure what to do with them.

what are gorditas?

Mexican gorditas are—as the name suggests— fat corn tortillas or corn tortillas that are a little gordita.

Most often they are made with masa harina or corn flour but you’ll also find Gorditas de Harina or Wheat Flour Gorditas that can be savory and stuffed (like their corn cousins) or covered in sugar and sweet.

Overhead image of three gorditas made with blue corn masa sitting on a wood cutting board with a bowl of salsa near by.

Sonia has a recipe for these Gorditas de Azucar that are light and fluffy, thanks to the addition of baking powder if you want to give them a try.

I’ve also seen gorditas that are filled before being cooked, then flattened into a thick tortilla and toasted.

So you can see there’s no one way to make a gordita but this recipe is the one I use and have the most success with.

how to make this gorditas recipe

Ingredients for making gorditas including blue corn masa harina, roasted mushrooms, goat cheese, and oil.

If you’ve ever made corn tortillas before, then making gorditas will be a breeze. The process is very much the same but even easier because the gorditas are thicker and not as delicate.

Start by mixing the dough. Combine the masa harina, salt, and water 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.

I used blue corn masa harina to make this gorditas recipe but any masa harina flour will work.

8 balls of blue corn masa dough sitting on a wood cutting board surrounded by sprigs of Mexican oregano and tarragon.

Next, divide the dough into 8 equal-sized dough balls. Cover the balls with plastic wrap to prevent them from drying out.

A flattened ball of masa dough on a white tortilla press with several other balls of blue corn masa on a wood cutting board next to it.

Place one ball on a tortilla press between two pieces of thin plastic and press until it is about 1/4-inch thick.

A flattened round of blue corn masa on a white tortilla press next to several other balls of blue corn masa sitting on a wood cutting board.

If you want the gorditas to be perfectly round, you can use a 3-inch biscuit cutter to cut them into circles.

A flattened round of blue corn masa dough cut with a round metal biscuit cutter which is sitting next to it on a white tortilla press.

No tortilla press? No problem! Place the dough ball between two pieces of thin plastic wrap and roll with a rolling pin instead.

Heat a comal or cast iron skillet over medium-high heat. Once hot, but not smoking, place Gordita on the comal and let cook until light brown and can easily move around the pan, about 2 minutes.

Flip the Gordita and cook the other side until it is freckled with brown spots and toasted. Remove from the heat, transfer to a working surface and let cool slightly.

A person holding a blue corn Gordita in one hand and make a slice in the middle to form a pocket with a sharp pairing knife.

When they are cool enough to handle, carefully make a pocket in the Gordita by slicing them with a sharp pairing knife, being careful not to slice all the way through.

At this stage you can stuff them with your filling and enjoy. If you’d like to try deep frying them keep reading!

how to deep fry gorditas

Three blue corn gorditas filling with goat cheese, mushrooms, and refried beans and topped with salsa and cilantro sprouts with a metal bowl of salsa in the background.

I like to stuff my gorditas and then give them a little dip in hot oil to crisp up the outside and melt the cheese in the middle.

If you want to give this a try, stuff the gorditas with your filling. Heat some sunflower oil in a large frying pan so that it goes about a 1/2 an inch or so up the side of the pan.

Once the oil is hot, but not smoking, add as many filled gorditas as will fit in a single layer. Lightly fry until crisp on the outside and the cheese has softened.

Remove to a paper towel lined plate to drain. Serve with your favorite salsa ( I love this Habanero-Tomatillo Salsa with these) and even a dollop of sour cream if you’d like.

how to make the filling

Three Mexican gorditas on a wood cutting board filled with goat cheese, mushrooms, and beans.

Gorditas can be filled with just about anything, from chorizo and eggs to Rajas con Crema but I’m particularly fond of the vegetarian combo of beans, mushrooms, and cheese.

To roast the mushrooms is so simple. Slice portobello mushrooms into thick slices, toss them with olive oil, salt, and pepper and roast at 425°F for about 15-20 minutes.

For the refried beans, you can make your own homemade refried beans or use canned beans. Whichever you choose, warm them before filling the gorditas.

Then the last filling is crumbled soft goat cheese for that perfect tangy finish!

other filling options

can you freeze this gorditas recipe?

Yes! After you cook the gorditas on the comal, split them to form the pocket then wrap tightly and freeze for up to three months. Let thaw completely in the refrigerator before filling and frying to rewarm.

You can also make them, cut the pocket, wrap tightly, and refrigerate for up to 3 days. I think it is easiest to cut the pocket while they are still warm so I always do that first even if I’m not going to stuff them right away.

more vegetarian mexican recipes to try!

brb, making gorditas

With a few simple techniques, you’ll master these gorditas in no time! When you do, please 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, make sure to sign up for my weekly newsletter, lots of good stuff there too!

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