INTRODUCTION
Gorditas are a simple, tasty Mexican street food made from corn masa and a warm filling. This recipe shows you how to make classic gorditas at home with easy steps and common ingredients. They are naturally gluten free when made with corn flour, and you can make a healthier version with lean fillings and a light cook method. Serve them for breakfast, lunch, or a casual dinner.
For a cozy brunch, try pairing your gorditas with a cozy coffee manga recipe to make the meal feel extra comforting.
WHY YOU WILL LOVE THIS RECIPE
- Quick to make and great for meal prep. You can make a batch of dough and cook several gorditas in one session.
- Lighter option available. Brushing lightly with oil or using an air fryer reduces added fats.
- Balanced meal potential. Fill with lean protein and vegetables for a high protein meal with fiber.
- Good for weight loss when portioned and filled with beans, veggies, or lean meat.
- Gluten free base: corn flour keeps these safe for people avoiding wheat.
- Easy to adapt for diabetic-friendly or heart healthy versions by controlling fillings and oil.
This gorditas recipe gives you control over calories and protein. It makes it easy to prepare a healthy version for the week.
HOW TO MAKE Gorditas
This section shows the full method. Read all steps before you start. The dough must rest for best texture.
EQUIPMENT NEEDED
- Large mixing bowl
- Measuring cups and spoons
- Tortilla press or heavy skillet for pressing
- Cutting board and sharp knife
- Cast-iron skillet or griddle
- Spatula or tongs
- Parchment paper or cut-open plastic bag
- Sheet pan
- Air fryer (optional, for lighter option)
Ingredients You’ll Need :
4 cups corn flour (like Maseca brand), 2 Tablespoons all purpose flour, 1.5 Tablespoon kosher or sea salt, 2 Tablespoon vegetable oil or shortening plus more to cook the gorditas, 3 to 4 cups warm water
STEP-BY-STEP INSTRUCTIONS :
- Make the masa: In a large bowl, mix the corn flour, all purpose flour, salt, oil, and 3 cups of warm water. Mix with your hands until a soft, slightly sticky dough forms. If it feels dry, add more water a tablespoon at a time. Cover and let the dough rest for 20 minutes.
- Shape the gorditas: Divide the dough into balls, about 95-100 grams each. Keep them covered with a damp towel so they do not dry out. Place one ball between a cut-open plastic bag, parchment, or wax paper. Press using a tortilla press or a skillet until you have a 5-inch round, about 0.25-inch thick. Transfer to a parchment-lined sheet pan and repeat.
- Cook on the skillet or griddle: Heat a cast-iron skillet or griddle over medium heat (no oil). Cook the gorditas for 3-4 minutes per side, until light brown spots form and the gordita starts to puff slightly in the center.
- Finish cooking: For Air Fryer Method, lightly brush both sides of each gordita with oil and air fry at 375F (190C) for 4-6 minutes, flipping halfway. For Skillet Method, lightly brush both sides with oil and return to a skillet over medium heat, cooking for 1-2 minutes per side until fully cooked and lightly crisp.
- Create the pocket: While still warm, carefully cut a slit along the side of each gordita to create a pocket without cutting all the way through.
- Fill and serve: Stuff with beans, meats, chorizo and potatoes, queso fresco, or veggies and serve warm.
HOW TO SERVE Gorditas
Serve gorditas warm. For a healthier version, choose fillings that add protein and fiber. Good filling ideas:
- Black beans, roasted peppers, and a spoon of plain Greek yogurt (adds protein and lowers sugar compared to sour cream).
- Shredded chicken breast with salsa and lettuce for a lean, high protein meal.
- Sautéed mushrooms, spinach, and crumbled queso fresco for a vegetarian option with fiber.
Portion control tips:
- One medium gordita with a cup of beans or 3-4 oz of lean meat makes a balanced plate.
- Add a side salad or steamed vegetables instead of chips to cut calories.
- For weight loss, limit cheese and fried fillings and choose grilled or baked protein.
These choices make gorditas a lighter option that still feels satisfying.
STORAGE & FREEZING : Gorditas
Short term storage:
- Cooked gorditas: Keep in an airtight container in the fridge for up to 3 days.
- Uncooked dough: Wrap tightly and store in the fridge for 2 days.
Freezing:
- To freeze cooked gorditas, cool completely, then layer with parchment paper in a freezer bag. Freeze up to 2 months.
- Reheat from frozen in the air fryer at 350F (175C) for 4-6 minutes, or in a skillet over medium heat until warm. Use the air fryer for a crisp finish without extra oil.
If you want ideas to pair with these stored gorditas, check more cooking recipes for simple sides and beverages to serve with them.
SERVING SUGGESTIONS
Healthy side options:
- Cabbage slaw with lime and a small drizzle of olive oil (fiber and vitamin C).
- Simple tomato and cucumber salad for freshness and low calories.
- Grilled corn or roasted vegetables for added fiber and nutrients.
Balanced plate idea:
- One gordita filled with 3 oz shredded chicken, a half cup of black beans, a cup of mixed salad greens, and a wedge of lime. This gives protein, fiber, and healthy carbs.
For a heart healthy meal, favor grilled lean protein, beans, and lots of vegetables. Limit salty cheeses and fried toppings.
VARIATIONS
- Healthier version: Use olive oil (sparingly) and fill with grilled chicken, black beans, and plenty of vegetables. Swap the all-purpose flour for a small amount of oat flour or a gluten-free binder if desired. This gives a lighter option with more fiber and fewer refined carbs.
- High-protein or low-carb version: Make the filling very high in protein with shredded turkey, chicken, or lean beef and add cottage cheese or Greek yogurt. For a low-carb version, skip the traditional masa and try a thin almond flour flatbread or a cauliflower-based pocket as an experiment — note this changes the classic flavor and texture but lowers carbs. This creates a solid high protein meal when you add beans or lean meat.
- Air fryer or oven-baked version: After pressing the gorditas, brush lightly with oil and air fry at 375F (190C) for 4-6 minutes, flipping halfway. Or bake at 400F (200C) for 6-8 minutes on a sheet pan. Both methods create a crisp outside and use less oil for a lower calorie result.
Try one of these versions to fit your diet needs. For a coffee pairing during a relaxed morning, you might enjoy this Nescafe Gold espresso recipe to round out a brunch.
FAQs
Q: Are gorditas gluten free?
A: Yes, when you use corn flour (masa harina) they are gluten free. The small amount of all purpose flour in this recipe adds stretch. For strict gluten-free needs, replace the all purpose flour with a gluten-free flour like rice or oat flour.
Q: Can gorditas be diabetic-friendly?
A: They can be made diabetic-friendly. Use smaller portions, fill with non-starchy vegetables and lean protein, and limit sugary sauces. Beans add fiber and slow digestion, which helps manage blood sugar.
Q: How long do they keep in the fridge?
A: Cooked gorditas keep 3 days in the fridge in an airtight container. The dough can be stored 1–2 days. For longer storage, freeze cooked gorditas up to 2 months.
Q: Is this recipe good for weight loss?
A: Yes, when you choose lean proteins, limit added cheese, and control portions. A single gordita with a cup of vegetables or a side salad can be a balanced, lower calorie meal that supports weight loss.
Q: How can I add more protein?
A: Add shredded chicken, turkey, lean beef, cottage cheese, or extra beans. Top with Greek yogurt instead of sour cream. These choices increase protein without adding many sugars.
Q: Can I make gorditas ahead for meal prep?
A: Yes. Make the dough and press the patties ahead. Cook them quickly when you need them or store cooked gorditas in the fridge. They reheat well in an air fryer or skillet.
MAKE-AHEAD TIPS FOR Gorditas
- Dough prep: Make the dough the night before and refrigerate tightly wrapped. Bring to room temperature before shaping. This saves time the next day.
- Cook in batches: Cook a pan of gorditas and cool them. Store in the fridge or freeze in stacks with parchment between each. This is great for meal prep.
- Fill ahead: Prepare protein fillings and vegetable toppings in containers. When ready to eat, warm a gordita and assemble. This makes dinner quick and keeps portions controlled.
- Freezer plan: Freeze cooked gorditas and reheat in the air fryer for a crisp finish. This method keeps them tasting fresh and lowers added oil, making a lighter option.
These steps make gorditas simple to use for weekly meal prep and keep them healthy and ready to go.
Gorditas
Ingredients
Method
- In a large bowl, mix the corn flour, all purpose flour, salt, oil, and 3 cups of warm water. Mix with your hands until a soft, slightly sticky dough forms. If it feels dry, add more water a tablespoon at a time. Cover and let the dough rest for 20 minutes.
- Divide the dough into balls, about 95-100 grams each. Keep them covered with a damp towel so they do not dry out. Place one ball between a cut-open plastic bag, parchment, or wax paper. Press using a tortilla press or a skillet until you have a 5-inch round, about 0.25-inch thick. Transfer to a parchment-lined sheet pan and repeat.
- Heat a cast-iron skillet or griddle over medium heat (no oil). Cook the gorditas for 3-4 minutes per side, until light brown spots form and the gordita starts to puff slightly in the center.
- For Air Fryer Method, lightly brush both sides of each gordita with oil and air fry at 375F (190C) for 4-6 minutes, flipping halfway. For Skillet Method, lightly brush both sides with oil and return to a skillet over medium heat, cooking for 1-2 minutes per side until fully cooked and lightly crisp.
- While still warm, carefully cut a slit along the side of each gordita to create a pocket without cutting all the way through.
- Stuff with your choice of fillings (beans, meats, chorizo, potatoes, queso fresco, or veggies) and serve warm.