Gorditas Recipe with Maseca - Thrift and Spice (2024)

Today, I’m going to show you how to make this easy gorditas recipe with Maseca (also known as masa harina or instant corn masa flour). Gorditas are an easy recipe that you can make in just 30 minutes! Make some delicious gorditas de chicharron by stuffing the gorditas with these pork cracklins in a green salsa.

Gorditas are made from corn masa flour which is also what tortillas are made from.

However, gorditas are made a little thicker than tortillas because they are opened up and stuffed with delicious fillings.

Gorditas are very similar to pupusas and arepas.

You can read about the similarities and differences of the three here.

There are so many different ways to make gorditas. Some cook them on a skillet instead of frying.

I like them fried because well, what isn’t better fried?

What can you fill gorditas with?

There are a variety of options when it comes to choosing what to fill gorditas with. For breakfast gorditas, fill them with chorizo and eggs, ham and eggs or huevos con salchicha (eggs and hot dogs).

For dinner, they can be filled with yummy leftovers such as carnitas or barbacoa.

How to make gorditas with Maseca

You need a bag of Maseca or another brand of masa harina.

I used the yellow one because I think the flavor is better.

But you can totally use the regular white bag if you prefer.

In a large bowl add two cups of maseca, half a teaspoon of salt and 1 3/4 cup of water. With your hand mix everything together thoroughly.

One the dough is mixed well roll it into about 8 or 9 equal sized balls.

In order to flatten the balls you can use a tortilla press or a heavy bottomed pot.

What I did this time was cut the sides of a ziploc bag and put the masa ball in it. Then I used a pot to flatten it.

Don’t flatten it to much. It shouldn’t be as thin as a tortilla. They’re called gorditas because they’re thicker.

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In a cast iron skillet heat up enough oil for frying. Once hot fry the gorditas one at a time.

The gorditas will begin to puff after about a minute. Fry the other side until it turns a nice golden color.

Once fried transfer them to a paper towel lined sheet to drain.

Let them cool enough so that you don’t burn yourself when you hold them.

Once they’ve cooled down cut them open down the middle with a knife.

You have to be very careful when doing this or you could tear them open.

Now fill them with your favorite filling! The one below is filled with leftover pinto beans.

The others are filled with a delicious spicy tuna filling that I also used for these tuna tacos!

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What else can you make with masa harina?

Masa harina is a staple in my kitchen. I’m never without it.

It is used to make many different delicious foods and even beverages.

Some of my favorite Maseca recipes include masa dumplings, picaditas and strawberry atole.

Maseca gorditas (Gorditas de Maseca)

This super easy gorditas recipe with Maseca is an excellent way to transform leftover potatoes or shredded meat into a new dish.

I hope you give this recipe a try and I hope you enjoy it as much as we do.

Let me know what you think of it in the comments below.

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