Gorditas
Stuffed Masa Pockets
Thick masa cakes griddled until spotted, split into a pocket while still warm, and stuffed with chicharrón prensado or picadillo — shallow-fry the filled pockets for a crisp shell.
Gorditas
✦ Antes de Empezar
Before you cook
Do gorditas have to be fried?
No — cook them on the comal, cut a pocket, and fill straight away for a soft version, or shallow-fry the filled gorditas until golden for a crisp exterior, as the recipe notes.
Ingredientes· 6View
Gordita Pocket
- 2 cupsCorn Masa Harina
- 1.5 cups water + 1/2 tsp saltWarm Water & Salt
- 1/4 cupVegetable Oiloptional, for frying
Typical Fillings
- 1.5 cupsChicharrón Prensado or Shredded Chickencooked, seasoned
- 1/2 cup eachRefried Beans & Queso Fresco
- as neededCilantro, Onion, and Salsafor garnish
Instrucciones
6 pasosAmasa la masa
Knead the dough
Mix the masa harina, salt, warm water, and optional lard. Knead until soft and free of cracks, then rest covered for 15 minutes.
Forma los discos
Shape the discs
Divide into 10 balls and pat into discs about 4 inches wide and 1/2 inch thick.
Cocina en el comal
Cook on the comal
Cook on a medium-hot comal for 4 to 5 minutes per side, until cooked through and lightly spotted.
Abre el bolsillo
Cut the pocket
While still warm, cut a pocket through one side without splitting the opposite edge.
Rellena y fríe
Fill and fry
Fill with hot stew. For a crisp version, shallow-fry the filled gorditas until golden and drain.
Sirve
Serve
Add fresh toppings and salsa just before serving.
