Gorditas Recipe

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

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

Salt: Enhances the flavor of the dough.

When mixing the masa harina and water, ensure the water is warm but not hot. This helps the dough come together more easily and makes it smoother. If the dough feels too dry, add a little more water, one tablespoon at a time, until you reach the desired consistency. Conversely, if it's too sticky, sprinkle in a bit more masa harina. When flattening the dough balls into discs, use a piece of plastic wrap or parchment paper to prevent sticking and to achieve an even thickness.

• corn flour masa harina - Substitute with all-purpose flour: If you don't have masa harina, you can use all-purpose flour, but the texture and flavor will be different. Masa harina gives gorditas their distinct corn flavor.

• corn flour masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but it will result in a grittier texture. It's closer in flavor to masa harina than all-purpose flour.

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

• warm water - Substitute with milk: Milk can make the dough richer and slightly softer, giving the gorditas a different texture.

• salt - Substitute with soy sauce: Soy sauce can be used to add a different depth of flavor, but use it sparingly as it is more potent than salt.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, often providing a slightly different mineral taste.

• Allow the gorditas to cool completely at room temperature before storing. This prevents condensation and sogginess.

• Place the cooled gorditas in an airtight container or a resealable plastic bag. If stacking, separate each gordita with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat on a griddle or skillet over medium heat until warmed through before serving.

• For longer storage, freeze the gorditas. Lay them flat on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the gorditas to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• To reheat frozen gorditas, thaw them in the refrigerator overnight. Alternatively, reheat directly from frozen by placing them on a griddle or skillet over medium-low heat, cooking until heated through and crispy on the outside.

• If you plan to fill the gorditas with meat, beans, or cheese before storing, ensure the fillings are cooled completely to prevent moisture buildup.

• For filled gorditas, wrap each individually in plastic wrap or aluminum foil before placing them in an airtight container or resealable bag. This helps maintain their shape and prevents the fillings from leaking.

• Reheat filled gorditas in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, use a microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the gorditas in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warmed through.

• Stovetop Method: Heat a skillet or griddle over medium heat. Place the gorditas on the skillet and cover with a lid to trap the steam. Heat for about 2-3 minutes on each side until they are warm and slightly crispy.

• Microwave Method: Place the gorditas on a microwave-safe plate and cover with a damp paper towel to keep them moist. Microwave on high for 30-60 seconds, checking to ensure they are heated through.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the gorditas directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warm and slightly crispy.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steaming basket over the pot and arrange the gorditas in the basket. Cover and steam for about 5 minutes until they are heated through and soft.

• Mixing bowl: A large bowl used to combine the masa harina and salt with water to form the dough.

• Measuring cups: Essential for accurately measuring the masa harina, water, and salt.

• Griddle: A flat cooking surface used to cook the gorditas evenly on both sides.

• Skillet: An alternative to the griddle, used to cook the gorditas if a griddle is not available.

• Spatula: Used to flip the gorditas while cooking to ensure they are evenly browned on both sides.

• Knife: Used to slice open the cooked gorditas for filling.

• Rolling pin: Optional, but can be used to flatten the dough balls into discs if you prefer not to use your hands.

• Kitchen towel: Useful for covering the dough to keep it moist while you work on other portions.

• Cutting board: Provides a surface for slicing open the gorditas and preparing fillings.

Prepare the filling: Get your beans, cheese, or meat ready while the gorditas cook to save time.

Uniform shape: Use a tortilla press to quickly flatten the dough into even discs.

Preheat the skillet: Ensure the griddle or skillet is hot before you start cooking to speed up the process.

Batch cooking: Cook multiple gorditas at once if your griddle or skillet is large enough.

Use a mixer: Mix the masa harina and water with a stand mixer to save time on kneading.