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.
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.
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
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.
Next, divide the dough into 8 equal-sized dough balls. Cover the balls with plastic wrap to prevent them from drying out.
Place one ball on a tortilla press between two pieces of thin plastic and press until it is about 1/4-inch thick.
If you want the gorditas to be perfectly round, you can use a 3-inch biscuit cutter to cut them into circles.
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.
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
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
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!
- Step-by-Step Huaraches Recipe
- Poblano, Corn, and Queso Fresco Taquitos
- Simple Cilantro Lime Rice Recipe
- Charred Poblano Guacamole Recipe
- Authentic Chile Relleno Recipe
- Mushroom and Cheese Vegetarian Enchiladas
- Papas con Chile {Crispy Potatoes in Red Sauce}
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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Roasted Mushroom & Goat Cheese Gorditas Recipe
This Mexican gorditas recipe can be stuffed with any filling you'd like but we are especially fond of this roasted mushroom, refried bean, and goat cheese combo. Try them for dinner tonight! Gluten-free and vegetarian.
Ingredients
For the gorditas
- 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
For the roasted mushrooms
- 2 large portobello mushrooms, stems removed and sliced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the filling
- 3 ounces soft chèvre goat cheese
- 1/2 cup refried beans, warmed
- Habanero-Tomatillo Salsa or your favorite salsa
- Cilantro sprouts or cilantro leaves
Instructions
- Make the gorditas dough. Combine masa harina and salt in a medium bowl. Add water. Start with 1 1/2 cups and then keep adding more a little at a time if it needs it. Knead the water into the dough. It should not stick to your hands but not be so dry that it cracks when you roll it into a ball. Keep kneading for two minutes to thoroughly moisten the dough.
- Roll into balls. Divide the dough into 8 even portions (a little more than 2 ounces each) and roll into balls. Cover with plastic wrap to prevent from drying out.
- Flatten into gorditas. Flatten each ball in between two sheets of thin plastic (the produce bags from the grocery store work great) to 1/4 inch thick rounds with a tortilla press. If you don't have a tortilla press you can also place the ball between two sheets of thin plastic and use a rolling pin.
- Trim. If you want perfectly round gorditas, use a 3-inch round biscuit cutter to cut them into circles. This is totally optional.
- Cook the gorditas. Heat a comal or a cast iron pan over medium heat. Once it is hot, but not smoking, place as many gorditas will fit in a single layer on the comal. Cook for 2 minutes or until the gorditas easily move around on the comal. Flip and cook another 2 minutes or until nicely toasted. Flip and cook a minute more on the first side again.
- Split open. Once they are cool enough to handle, use a sharp pairing knife to carefully cut an opening on one side. Slide the knife back and forth to create a pocket for the filling.
- Roast the mushrooms. Heat oven to 425°F. Combine mushrooms, oil, salt, and pepper in a large, oven-safe frying pan. Toss to coat mushrooms. Roast in the oven until starting to crisp on the edges and tender, about 15 minutes.
- Fill the gorditas. Gently stuff each gordita with about a tablespoon or so of refried beans, divide the mushrooms between each and add a bit of goat cheese to each one.
- Fry the gorditas. Heat sunflower oil in a large frying pan over medium-high heat. Once oil is shimmering, add stuffed gorditas and gently fry until light brown and crisp on the outside, about 2 minutes. Flip and repeat on the other side.
- Serve. Serve immediately with Habanero-Tomatillo Salsa and a sprinkling of cilantro sprouts or cilantro leaves.
Notes
- Gorditas can be made through Step 6. Wrapped tightly and kept at room temperature for up to a day in advance.
- If you don't want to fry them, stuff the gorditas with the filling after step 6.
- Mushrooms can be roasted up to a day in advance, cooled, covered, and refrigerated until ready to use. Rewarm before filling the gorditas.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 13mgSodium: 855mgCarbohydrates: 52gFiber: 6gSugar: 3gProtein: 13g
