Gorditas Mexicanas Recipe

Masa harina: A special type of corn flour treated with lime, essential for making authentic Mexican dishes.

Warm water: Helps to hydrate the masa harina and form the dough.

Salt: Enhances the flavor of the gorditas.

Vegetable oil: Used for cooking the gorditas to a golden brown perfection.

When preparing masa harina for your gorditas, ensure the water is warm but not hot. This helps the dough come together more smoothly and makes it easier to shape. Additionally, when flattening the dough balls into disks, use a piece of plastic wrap or parchment paper to prevent sticking and to achieve an even thickness. This will help the gorditas cook uniformly and develop a nice, golden-brown crust.

• corn flour masa harina - Substitute with all-purpose flour: While it won't provide the same authentic flavor, all-purpose flour can be used to make a similar dough. Add a bit of cornmeal to mimic the texture.

• corn flour masa harina - Substitute with wheat flour: Wheat flour can be used as a substitute, but it will change the flavor and texture. You may need to adjust the water content.

• warm water - Substitute with broth: Using broth instead of water can add extra flavor to the dough.

• salt - Substitute with soy sauce: Soy sauce can be used to add a different kind of salty flavor, but use it sparingly to avoid overpowering the dish.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative and adds a different flavor profile.

• vegetable oil - Substitute with coconut oil: Coconut oil can be used for a slightly sweet and tropical flavor, but it will alter the taste of the gorditas.

• Allow the gorditas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled gorditas in an airtight container or resealable plastic bag. If stacking, separate each layer with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, lay the gorditas in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together.
• Once frozen, transfer the gorditas to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the gorditas in the refrigerator overnight or at room temperature for a few hours.
• Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving, as it can make them rubbery.
• Enjoy with your favorite fillings, such as beans, cheese, meat, or vegetables.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each gordita in aluminum foil to keep them from drying out.
  3. Place the wrapped gorditas on a baking sheet.
  4. Heat for about 10-15 minutes or until they are warmed through.
  5. Unwrap and enjoy with your favorite fillings.

• Stovetop Method:

  1. Heat a skillet or griddle over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the gorditas in the skillet and cook for about 2-3 minutes on each side, until they are heated through and slightly crispy.
  4. Serve warm with your favorite fillings.

• Microwave Method:

  1. Place the gorditas on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for about 1-2 minutes, checking halfway through to ensure they are evenly heated.
  4. Let them sit for a minute before serving with your favorite fillings.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the gorditas directly on the rack or on a baking sheet.
  3. Heat for about 8-10 minutes, or until they are warmed through and slightly crispy.
  4. Serve immediately with your favorite fillings.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the gorditas in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Serve hot with your favorite fillings.

• Mixing bowl: To combine the masa harina, warm water, and salt into a dough.

• Griddle: To cook the gorditas evenly over medium heat.

• Skillet: An alternative to a griddle for cooking the gorditas.

• Measuring cups: To measure the corn flour masa harina, warm water, and vegetable oil accurately.

• Spatula: To flip the gorditas while cooking to ensure they are golden brown on both sides.

• Plate: To place the cooked gorditas before serving.

• Knife: To cut the gorditas open if you want to fill them with your favorite fillings.

• Tongs: To handle the gorditas while cooking, especially when flipping them.

Prepare the filling: Have your favorite fillings ready before starting the gorditas. This saves time during assembly.

Uniform shape: Use a tortilla press or a flat-bottomed dish to flatten the dough balls evenly and quickly.

Preheat the skillet: Start heating your griddle or skillet while you shape the gorditas to save cooking time.

Batch cooking: Cook multiple gorditas at once if your skillet is large enough. This reduces overall cooking time.

Store extra dough: Make extra dough and store it in the fridge for up to 2 days to save time on future meals.