Gorditas Recipe

Masa harina: This is a special type of corn flour used in many traditional Mexican dishes. It gives the gorditas their unique texture and flavor.

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

Salt: Enhances the flavor of the gorditas.

When mixing the masa harina with warm water, ensure the water is not too hot, as this can affect the texture of the dough. Aim for a temperature that is comfortable to touch, similar to a warm bath. This will help the masa hydrate properly, resulting in a more pliable and easy-to-work-with dough.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but the texture will be slightly different. Masa harina is treated with lime, giving it a distinct flavor and texture.

• masa harina - Substitute with all-purpose flour: If you don't have masa harina, you can use all-purpose flour, but the flavor and texture will be more like a regular flatbread rather than a traditional gordita.

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

• warm water - Substitute with milk: Milk can make the dough richer and slightly softer.

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

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content and flavor profile.

• Allow the gorditas to cool completely on a wire rack before storing. This prevents condensation and sogginess.
• Place the cooled gorditas in an airtight container or a resealable plastic bag. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, wrap each gordita individually in plastic wrap or aluminum foil. This helps maintain their texture and prevents freezer burn.
• Place the wrapped gorditas in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight.
• Reheat thawed gorditas in a skillet over medium heat for 1-2 minutes on each side, or until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
• Avoid microwaving as it can make the gorditas rubbery.

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

• For a quicker method, use a microwave. Place the gorditas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 30-60 seconds. Check to see if they are heated through; if not, continue in 15-second intervals.

• If you prefer a bit of a crispy texture, reheat them on a skillet. Heat a non-stick skillet over medium heat and place the gorditas in the skillet. Cook for about 2-3 minutes on each side until they are warmed through and slightly crispy.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the gorditas in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are not overcooking.

• If you have a toaster oven, preheat it to 350°F (175°C). Wrap the gorditas in aluminum foil and place them in the toaster oven. Heat for about 10 minutes or until they are warmed through.

• Mixing bowl: Use this to combine the masa harina, warm water, and salt to form the dough.

• Measuring cups: These are essential for accurately measuring the masa harina and water.

• Measuring spoons: Use these to measure out the salt precisely.

• Skillet: This is needed to cook the gorditas until they are golden brown on each side.

• Spatula: Use this to flip the gorditas in the skillet to ensure even cooking.

• Knife: This will be used to slice open the gorditas for filling.

• Cutting board: Place the gorditas on this surface when slicing them open.

• Kitchen towel: Keep this handy to cover the dough balls and prevent them from drying out before cooking.

• Plate: Use this to place the cooked gorditas before slicing and filling them.

Prepare the filling: Get your toppings ready while the gorditas cook to save time.

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

Preheat the skillet: Start heating your skillet while you shape the gorditas to streamline the process.

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

Keep dough moist: Cover the dough balls with a damp cloth to prevent drying out while you work.