Gorditas, which means little chubby ones in Spanish, are thick masa cakes cooked on a comal until puffy, then split open and stuffed with delicious fillings.
This easy version is filled with melty cheese, but you can also add refried beans, salsa or any leftover guisado. They are perfect for a quick lunch or a casual dinner.
Cheese Gorditas Recipe
Ingredients
For the gorditas
2 cups (240 g) MASARINA Corn Flour
1½ cups (360 ml) warm water
½ teaspoon salt
½ teaspoon baking powder
Vegetable oil, for cooking (optional)
For the filling
1½ cups (150 g) shredded Oaxaca cheese or mozzarella
Refried beans, salsa or your favorite guisado (optional)
Shredded lettuce, diced onion and cilantro, to serve
Instructions
1
Mix the MASARINA Corn Flour, salt and baking powder, then gradually add the warm water. Knead until soft and smooth, cover with a damp towel and rest for 10 minutes.
2
Divide the masa into 10 balls and pat each one into a disk about 4 inches (10 cm) wide and ¼ inch (6 mm) thick.
3
Cook on a medium-hot comal or skillet for 3 to 4 minutes per side, until golden spots appear and the gorditas puff slightly. For a crispier finish, fry them briefly in a little oil.
4
Let them cool for a minute, then use a small knife to cut a slit along one edge and open a pocket. Be careful of the hot steam inside.
5
Stuff each gordita with cheese and return it to the comal for about a minute, until the cheese melts. Add beans, salsa or guisado if you like.
6
Top with shredded lettuce, onion and cilantro and serve warm.
Tip from the MASARINA Kitchen
Keep the masa covered while you work so it does not dry out. If the gorditas do not puff, your comal may be a little too cool, so turn up the heat slightly. Water amounts are a guide, so always check the directions on your MASARINA package.
Hungry for More?
Explore more dishes you can make with MASARINA Corn Flour.