Ingredients

How to make it

  • Mix the fresh masa or masa harina corn flour and warm water
  • to form a soft dough.
  • Work in the ‘warmed’ lard. (To warm the lard, microwave 10 seconds at a time until it is soft but not melted).
  • If the mixture seems too crumbly, add more water a little at a time. If the dough sticks to your hand, it is too wet and you will need to add a little more masa. When the dough feels ‘just right’- not too wet and not too crumbly, then put into a plastic bag, seal, and let stand, for 10 minutes.
  • Heat the comal (or 9” cast iron skillet) on a medium heat
  • setting.
  • Pinch off a piece of the dough (about 2 inches thick) and
  • form into a smooth ball with the palms of your hands. Keep
  • the remaining dough in the plastic bag to prevent drying out.
  • Pat this ball flat with the palms of your hand until it is 1/4"
  • thick and about 4 inches in diameter. (I use a tortilla press you can purchase at any latin grocery store)
  • Place on the hot comal and let cook for about 1 minute.
  • Turn over with a spatula and cook another minute or so.
  • Remove and let cool slightly.
  • Carefully drop the gordita into the hot oil (at least 3") that is
  • at 350-375º. Let fry for about 30 seconds, then with a slotted spoon
  • or tongs, turn the gordita over in the hot oil. At this point it should
  • start to 'puff' slightly.
  • When a golden brown, remove from the oil and place on a paper towel.
  • Let cool slightly, then slice open on one end to put your
  • favorite filling inside.
  • ********For the Gordita Filling*******
  • Cook gound beef until no longer pink I do not drain the meat.
  • Add the cooked potatoes, cumin and salt.
  • Stuff the gordita shells and garnish with lettuce, tomatoes and cheese, sourcream etc.

Reviews & Comments 5

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  • Lahry 2 years ago
    Has anyone tried adding a little lime juice or butter milk to give the gorditas just a little tang?
    Was this review helpful? Yes Flag
    " It was good "
    pollymotzko ate it and said...
    Hello there,
    I made Gorditas years ago when I was married. There was an article in the food section of our paper that told about a local restaurant that was El Salvadorian and I made Gorditas with homemade refried beans, cheese and guacamole. They turned out pretty well. My exhusband loved trying new things and loved the things I made.

    You make me want to make these again.

    I like the beef filling you have here.

    Keep the good recipes coming!

    Polly Motzko
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    How delightful and delicious. I love gorditas, but have never made them at home. Now that I have your recipe, I can't wait to give them a try. Thanks so much - great post and high 5. ~Vickie
    Was this review helpful? Yes Flag
    " It was excellent "
    debbie919 ate it and said...
    Great sounding dish, thanks so much for posting!
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    love the sound of these... like the idea of splitting open and adding a filling..like a cornmeal pita... five forks for you
    Was this review helpful? Yes Flag

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