Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Gorditas Recipe
Gorditas recipe uses easy masa dough to create little corn cakes that puff beautifully when fried, forming perfect pockets for endless filling possibilities. This traditional preparation showcases how simple masa can transform into versatile bread that accommodates countless ingredients. The puffing action during frying creates natural pockets that hold generous amounts of fillings while the corn base provides authentic Mexican flavors and satisfying texture.
Make gorditas at home with this easy masa dough. These little corn cakes puff up when fried and form a pocket for stuffing with cheese, beans, or just about anything!
Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Servings:
6
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Make a restaurant-worthy Mexican meal at home with this easy gordita recipe.
What Is a Gordita?
A gorgita (which means “little fat one” in Spanish) is a deep-fried pocket of masa dough that’s filled with savory ingredients, such as cheese and meat.
How to Make Gorditas
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade gorditas at home:
- Stir the masa harina, water, and salt in one bowl and the flour and baking powder in another.
- Stir the flour mixture into the masa harina mixture to make a dough.
- Divide the dough into six balls, then flatten the balls into discs on a prepared surface.
- Cook the gorditas on a griddle until dry to the touch with golden spots.
- Fry the gorditas, one by one, until they are puffed.
- Drain, then cut crosswise to create an opening.
Recipe Tip
Fill your gorditas with your favorite combination of cheese, refried beans, salsa, meats (such as barbacoa or shredded chicken), and veggies.
What to Serve With Gorditas
Explore our entire collection of Mexican Side Dishes for delicious serving inspiration. Here are a few of the top-rated recipes you’ll find:
- Mexican Rice
- Quick and Easy Refried Beans
- Mexican Grilled Corn
How to Store Gorditas
Store your leftover unfilled gorditas in an airtight container in the refrigerator for up to one week or freeze them for up to four months.
Editorial contributions by Corey Williams
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Ingredients
1 cup masa harina (instant corn masa flour), such as Maseca
1 cup hot water, plus more as needed
1 teaspoon salt
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon shortening
1 cup canola oil for frying
Directions
Gather all ingredients.
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Stir masa harina, water, and salt together in a large bowl until combined.
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Whisk flour and baking powder together in a small bowl until combined.
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Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
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Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
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Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
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Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
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Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
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Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!
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From the Editor
This recipe was tested in our test kitchen and updated to include baking powder based on user feedback.
Nutrition data for this recipe includes the full amount of oil. The actual amount of oil consumed will vary.
Nutrition Facts (per serving)
| 486 | Calories |
| 39g | Fat |
| 31g | Carbs |
| 4g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 486 | |
| % Daily Value * | |
| Total Fat 39g | 50% |
| Saturated Fat 4g | 18% |
| Cholesterol 1mg | 0% |
| Sodium 477mg | 21% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 2g | 6% |
| Total Sugars 0g | |
| Protein 4g | 8% |
| Vitamin C 0mg | 0% |
| Calcium 98mg | 8% |
| Iron 3mg | 15% |
| Potassium 72mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
