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To make tasty Mexican gorditas, you need the right ingredients. Here’s what you’ll need: - 2 cups masa harina - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 1/4 cups warm water - 1 cup shredded queso fresco or cheddar cheese - 1 cup refried beans (homemade or canned) - 1 cup cooked chicken, shredded (or any protein of choice) - 1/2 cup diced tomatoes - 1/4 cup chopped cilantro These ingredients create a soft dough and a flavorful filling. The masa harina gives gorditas their unique texture. You can get creative with your gorditas! Here are some fun fillings and toppings: - Avocado slices - Salsa for dipping - Grilled veggies for a healthy twist - Chopped onions for extra crunch Feel free to mix and match! You can also use different proteins like beef or pork. You will need a few kitchen tools to make cooking easy: - A large bowl for mixing - A skillet or griddle for cooking - A spatula to flip the gorditas - A knife for slicing and stuffing Having the right equipment helps make the process smooth. With these ingredients and tools, you’re ready to make delicious gorditas! {{ingredient_image_1}} To make the dough, start with a large bowl. Add 2 cups of masa harina, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix these dry ingredients well. This step helps the baking powder spread evenly. Next, slowly pour in 1 1/4 cups of warm water. Use your hands to mix until you have smooth dough. It should feel soft but not sticky. Once ready, divide the dough into small balls. Aim for golf ball-sized pieces. Flatten each ball into thick disks, about 1/2 inch thick. These disks will become your gorditas. Heat a skillet or griddle over medium heat. Place your gorditas on the hot surface. Cook for about 3-4 minutes on each side. Look for golden-brown spots to know they are ready. They should feel firm and cooked through. Once done, remove them from the heat and keep them warm. This step ensures they stay soft and tasty. Now comes the fun part: stuffing! In a bowl, combine 1 cup of shredded chicken, 1 cup of refried beans, 1/2 cup of diced tomatoes, and 1/4 cup of chopped cilantro. Mix well until everything is combined. Take each gordita and carefully slice it in half. This creates a pocket. Stuff each gordita with the chicken and bean mixture. Top with 1 cup of shredded cheese and some sliced avocado. Serve warm with your favorite salsa on the side. Enjoy this tasty treat! To get the right dough for gorditas, start with masa harina. Measure two cups of masa harina into a bowl. Add one teaspoon of baking powder and half a teaspoon of salt. Mix these well. Next, slowly add one and a quarter cups of warm water. Use your hands to knead the dough until it feels smooth and soft. The dough should not stick to your hands. If it does, add a little more masa harina. A good dough will be easy to shape. When cooking, heat your skillet to medium. Place the gorditas in the skillet without crowding them. Cook each side for three to four minutes until they show brown spots. This gives them a nice crisp outside while keeping the inside fluffy. If you want them extra fluffy, cover the skillet with a lid for the last minute of cooking. This traps steam and helps them rise a bit more. Gorditas are fun to serve! After stuffing them, top with shredded cheese and fresh avocado slices. You can also add chopped cilantro for brightness. Serve them warm with salsa on the side. A spicy salsa adds a nice kick. You can even try different sauces like guacamole or crema. Mix and match for a fun, flavorful meal! Pro Tips Perfect Dough Consistency: Ensure that your dough is smooth and pliable, not sticky. Adjust the water or masa harina as needed to achieve this texture. Cooking Temperature: Cook the gorditas over medium heat to avoid burning. If they cook too quickly, they may remain raw inside. Stuffing Variations: Feel free to customize the filling! Add black beans, sautéed bell peppers, or any protein of your choice for a unique twist. Serving Suggestions: Serve with a variety of salsas and toppings like sour cream, pickled onions, or jalapeños to enhance the flavor experience. {{image_2}} You can fill gorditas with many tasty options. Here are some ideas: - Shredded beef: Use slow-cooked beef for a rich flavor. - Chorizo: This spicy sausage adds a kick. - Vegetables: Try sautéed bell peppers and onions for a fresh taste. - Cheeses: Mix different cheeses for a creamy filling. - Eggs: Add scrambled eggs for a breakfast twist. Each filling brings its own flavor. You can mix and match to find your favorite. Gorditas vary across Mexico. Each region adds its own twist: - Gorditas de nata: In central Mexico, these are sweet and made with cream. - Gorditas de maíz: In southern regions, they often use corn instead of masa. - Gorditas de frijoles: In the north, refried beans are a popular filling. These regional differences show how diverse and rich Mexican cuisine is. Gorditas can easily become vegetarian or vegan. Here’s how: - Beans: Use black beans or pinto beans as a hearty filling. - Tofu: Crumble tofu and sauté it with spices for protein. - Mushrooms: Stuff them with sautéed mushrooms for a meaty texture. - Avocado: Add more avocado slices for creaminess. These options let everyone enjoy gorditas, no matter their diet. I often make extra gorditas, as they store well. Place any leftovers in an airtight container. Keep them in the fridge. They stay fresh for about three days. If you want to enjoy them longer, freezing is a great option. Just make sure they cool completely before storing. To reheat gorditas, I recommend using a skillet. Heat it over medium heat. Place the gorditas in the skillet for about two minutes on each side. This method keeps them soft and warm. You can also use the microwave. Just wrap them in a damp paper towel and heat for 30 seconds. However, this may make them a bit chewy. Freezing gorditas is easy and smart. After cooling, wrap each gordita in plastic wrap. Then, place them in a freezer bag. This way, they won't stick together. They can stay in the freezer for up to three months. When ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for the best taste. Gorditas and tortillas are both made from masa harina. The main difference lies in thickness and use. Tortillas are thin, flat, and flexible. You use them for tacos or burritos. Gorditas are thicker, like small pouches. They hold fillings well, making them great for stuffed meals. You can think of gorditas as a more substantial option. Yes, you can make gorditas without masa harina. You can use all-purpose flour instead. However, this will change the taste and texture. The unique flavor of masa harina gives gorditas their charm. If you substitute, try to keep the same ratios. The dough should still be soft and pliable. Salsas are the best sauces for gorditas. You can choose from mild to spicy options. Fresh salsa verde adds a nice kick. Traditional red salsa also works well. For a creamy touch, try sour cream or yogurt. These toppings enhance the flavor of the gorditas. Enjoy experimenting with your favorite sauces! You learned about making delicious Mexican gorditas through key ingredients and clear steps. We explored dough preparation, cooking methods, and creative fillings to personalize your gorditas. Tips and tricks enhanced your skills, ensuring fluffy results. Plus, I shared storage tips for leftovers and answered common questions to guide your cooking journey. Gorditas are fun to make and share. Whether you're new or experienced, enjoy every bite!

Deliciously Stuffed Mexican Gorditas

A delightful Mexican dish featuring thick corn cakes stuffed with savory fillings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups masa harina
  • 1 teaspoon baking powder
  • 1 2 teaspoons salt
  • 1.25 cups warm water
  • 1 cup shredded queso fresco or cheddar cheese
  • 1 cup refried beans (homemade or canned)
  • 1 cup cooked chicken, shredded (or any protein of choice)
  • 0.5 cup diced tomatoes
  • 0.25 cup chopped cilantro
  • 1 whole avocado, sliced (for topping)
  • 1 serving salsa, for serving

Instructions
 

  • In a large bowl, combine the masa harina, baking powder, and salt. Mix well to ensure the baking powder is evenly distributed.
  • Gradually add warm water to the dry ingredients, mixing with your hands until a smooth dough forms. The dough should be pliable without being sticky.
  • Divide the dough into small balls, about the size of a golf ball. Flatten each ball into thick disks (about 1/2 inch thick) to form the gorditas.
  • Heat a skillet or griddle over medium heat. Cook the gorditas for about 3-4 minutes on each side until they have golden-brown spots and are cooked through. Remove from heat and keep warm.
  • In a separate bowl, combine the shredded chicken, refried beans, diced tomatoes, and cilantro. Mix until well combined.
  • Carefully slice each gordita in half, creating a pocket. Stuff each gordita generously with the chicken and bean mixture.
  • Top with shredded cheese and sliced avocado. Serve warm, alongside your favorite salsa for dipping.

Notes

Feel free to customize the filling with your choice of protein.
Keyword corn cakes, gorditas, Mexican, stuffed