📝 About This Recipe
Gorditas, meaning 'little fat ones,' are a beloved staple of Mexican street food culture, consisting of thick, handcrafted masa cakes that puff up beautifully when cooked. These golden pockets are split open and stuffed with savory fillings, creating a perfect harmony of crispy exterior and soft, steaming interior. This recipe delivers a classic Tex-Mex fast-food experience with a gourmet touch, featuring seasoned ground beef, crisp lettuce, and a tangy crema that brings every bite to life.
🥗 Ingredients
The Masa Dough
- 2 cups Masa Harina (preferably Maseca brand)
- 1 1/2 cups Warm Water (plus more as needed for texture)
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 teaspoon Baking Powder (helps with the 'puff')
The Beef Filling
- 1 pound Ground Beef (80/20 lean-to-fat ratio for flavor)
- 1/2 piece Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 tablespoon Tomato Paste
Toppings and Assembly
- 1/4 cup Vegetable Oil (for frying the masa)
- 1 cup Shredded Lettuce (iceberg or romaine)
- 1/2 cup Queso Fresco (crumbled)
- 1/4 cup Mexican Crema (or sour cream thinned with milk)
- 1/4 cup Pickled Jalapeños (sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the masa harina, salt, and baking powder until well combined.
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2
Gradually add the warm water to the masa mixture, using your hands to knead it until a soft, playdough-like consistency forms. If the dough is too dry or cracks, add water one tablespoon at a time.
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3
Cover the dough with a damp kitchen towel and let it rest for 15 minutes; this hydrates the corn flour for a better texture.
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4
While the dough rests, brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles.
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5
Add the diced onion to the beef and sauté for 4-5 minutes until translucent. Stir in the garlic, chili powder, cumin, and tomato paste, cooking for another 2 minutes until fragrant.
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6
Season the beef with salt and pepper to taste, then remove from heat and keep warm.
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7
Divide the rested masa dough into 10-12 equal-sized balls, roughly the size of a golf ball.
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8
Using a tortilla press lined with plastic or a heavy skillet, gently press each ball into a thick disc about 4 inches wide and 1/4 inch thick. Do not press them as thin as a standard tortilla.
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9
Preheat a dry cast-iron griddle or comal over medium heat. Cook each gordita for about 2 minutes per side until light brown spots appear and the dough is set.
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10
Heat the vegetable oil in a separate shallow skillet. Lightly fry the pre-cooked gorditas for 1 minute per side until they slightly puff and become golden-crisp on the outside.
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11
Remove the gorditas to a paper towel-lined plate. While still hot, use a small paring knife to carefully slit the edge of each gordita about halfway around to create a pocket.
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12
Stuff each pocket generously with the warm beef mixture, followed by shredded lettuce, crumbled queso fresco, a drizzle of crema, and cilantro.
💡 Chef's Tips
If the masa cracks significantly when you press it, your dough is too dry; knead in a little more water. Don't skip the resting period for the dough, as it prevents the gorditas from being grainy. For the best 'puff,' ensure your griddle is fully preheated before adding the masa. Keep finished gorditas in a warm oven (200°F) wrapped in a towel while you finish the rest of the batch. If you prefer a vegetarian version, swap the beef for seasoned black beans or sautéed hibiscus flowers.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican red rice and refried beans. Pair with a cold Hibiscus Agua Fresca or a classic Horchata. Provide a variety of salsas, such as Salsa Verde or a smoky Chipotle salsa, on the side. A side of lime wedges is essential for a bright, acidic finish to the savory beef. Enjoy alongside a fresh corn salad (Esquites) for a full street-food feast.