How to Make Gorditas

January 6, 2025

Gorditas, aka thick corn tortillas with a pocket stuffed with fillings, are one of our favorite ways to cook with masa harina. Their golden, lightly charred crust yields to a fluffy, molten masa center. Stuff them full of whatever leftover guisos or ingredients you have lying around and you have the perfect handheld (if messy) meal for next-to-nothing. Taco Bell could never.

There’s more than one way to make gorditas, but for our purposes, let’s keep it simple.

La Familia Masa Harina Bundle

1. Make Your Masa

Mix equal parts masa harina and warm water until it feels like Play Doh. (Some people like to add lard or salt, and to that we say: you do you, boo.)

2. Press Your Patty

Roll a racquetball-sized ball of masa and flatten it into a thick disc using your hands or a tortilla press lined with plastic.

3. Get it Crispy

Cook each patty on a heated and lightly oiled comal until each side is golden and crisp. Remove the patty from the skillet and let it cool slightly.

4. Stuff it Good

Use a knife to split the gordita halfway around the edge, creating a pocket. Stuff it with whatever filling you like: refried beans, beef picadillo, sautéed mushrooms, potatoes with chorizo, etc.

5. Gild the Lily

Add whatever toppings you’d like: we’re partial to shredded lettuce, queso fresco, crema, and salsa. Provecho!

All Comments

Hi Leti! You can use any of the masa harinas in the La Familia bundle for gorditas. The main difference is flavor and texture. The classic yellow or white masa gives you that familiar, corn-forward gordita taste. The extra-fine one will be a little softer and more pillowy. Blue corn is earthier and a bit bolder, and the heirloom masa has the deepest, most complex corn flavor. They’ll all work, it just depends on the vibe you’re going for.

For gorditas, which of the masa products is most recommended? I am also curious how each would taste as a gordita.

Hi Danielle! You’ll want to cook them for 4–6 minutes on medium heat, flipping often. To check for a raw center, press lightly—if it feels dense or squishy, it needs more time. You can also tear one open; the masa inside should look fluffy and cooked, not sticky. Let us know if you have any additional questions. 😊

For gorditas, pupusas, and other thick masa-based dishes, how long should they be cooked on the comal? How can I tell if the interior masa is fully cooked or still raw?

Hola Nat! Puede ser que las gorditas estaban muy gruesas o que necesitaban más tiempo en el comal. Prueba haciendo la masa un poquito más hidratada y dándoles una forma gruesa pero no tanto, para que se cocinen bien por dentro. Cocínalas a fuego medio con poquito aceite y voltéalas varias veces para que queden bien parejitas. También puedes taparlas un ratito para que el vapor ayude a cocerlas por dentro. Inténtalo y nos cuentas cómo te va!