Gorditas Recipe

Masa harina: A special type of corn flour treated with lime, essential for making authentic gorditas.

Warm water: Helps to hydrate the masa harina and form the dough.

Salt: Enhances the flavor of the dough.

When mixing the masa harina with warm water, make sure to knead the dough thoroughly until it reaches a smooth and pliable consistency. This ensures that the gorditas will cook evenly and have a tender texture. If the dough feels too dry, add a little more water, one tablespoon at a time, until the desired consistency is achieved.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but it will require additional binding agents like flour and a bit of baking powder to achieve a similar texture.

• masa harina - Substitute with all-purpose flour: While not traditional, all-purpose flour can be used to make a different type of dough, though it won't have the same corn flavor.

• warm water - Substitute with vegetable broth: Vegetable broth can add a bit more flavor to the dough, enhancing the overall taste of the gorditas.

• warm water - Substitute with milk: Using milk instead of water can make the dough richer and slightly softer.

• salt - Substitute with soy sauce: Soy sauce can be used to add a different kind of salty flavor, but use sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, providing a slightly different mineral taste.

• Allow the gorditas to cool completely at room temperature before storing. This prevents condensation from making them soggy.
• Wrap each gordita individually in plastic wrap or aluminum foil to maintain freshness and prevent them from sticking together.
• Place the wrapped gorditas in an airtight container or a resealable plastic bag. This helps to keep them fresh and prevents any unwanted odors from seeping in.
• Store the container or bag in the refrigerator if you plan to consume the gorditas within 3-4 days. This keeps them fresh and ready for a quick reheat.
• For longer storage, place the wrapped gorditas in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the gorditas to a resealable freezer bag or airtight container. Label with the date to keep track of their freshness.
• To reheat, thaw the gorditas in the refrigerator overnight if frozen. For a quick reheat, use a microwave, oven, or skillet:
  • Microwave: Wrap in a damp paper towel and microwave on high for 30-60 seconds until warm.
  • Oven: Preheat to 350°F (175°C), wrap in aluminum foil, and heat for 10-15 minutes.
  • Skillet: Heat over medium heat for 2-3 minutes on each side until warmed through.
• Enjoy your gorditas with your favorite fillings like shredded chicken, refried beans, sautéed vegetables, or even a sweet treat like cinnamon sugar and honey.

• Preheat your oven to 350°F (175°C). Wrap the gorditas in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.

• For a quicker method, use a microwave. Place the gorditas on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking to ensure they are heated evenly.

• If you prefer a crispy texture, reheat the gorditas on a skillet. Heat a non-stick skillet over medium heat and cook each gordita for about 2-3 minutes on each side until they are warm and slightly crispy.

• For a steam method, place a steaming basket over a pot of boiling water. Arrange the gorditas in the basket, cover, and steam for about 5 minutes. This method helps retain moisture and keeps them soft.

• Mixing bowl: Used to combine the masa harina, warm water, and salt to form the dough.

• Measuring cups: Essential for accurately measuring the masa harina and warm water.

• Measuring spoons: Necessary for measuring the salt.

• Griddle: Used to cook the gorditas evenly on both sides until golden brown.

• Skillet: An alternative to the griddle for cooking the gorditas.

• Spatula: Handy for flipping the gorditas while cooking.

• Knife: Used to slice open the cooked gorditas for filling.

• Cutting board: Provides a safe surface for slicing open the gorditas.

Prepare the filling: Have your fillings ready before you start making the gorditas. This will streamline the process.

Uniform shape: Use a tortilla press or a flat-bottomed dish to ensure each gordita is evenly shaped and cooks uniformly.

Preheat the skillet: Make sure your griddle or skillet is hot before you start cooking. This will reduce cooking time and ensure even browning.

Batch cooking: Cook multiple gorditas at once if your skillet is large enough. This will save you from cooking them one by one.