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 the dough.

Salt: Enhances the flavor of the dough.

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

When shaping the dough into discs, use a piece of plastic wrap or a resealable plastic bag with the sides cut open to prevent sticking. Place the dough ball between the plastic sheets and press down with a flat object like a plate or a tortilla press. This ensures even thickness and smooth edges, making the gorditas cook more uniformly.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but it will result in a different texture and flavor. It is less finely ground than masa harina and lacks the nixtamalization process.

• masa harina - Substitute with all-purpose flour: This can be used in a pinch, but the flavor and texture will be quite different. You may need to adjust the water content.

• warm water - Substitute with chicken broth: Using chicken broth instead of water can add a richer flavor to the gorditas.

• warm water - Substitute with vegetable broth: This is a good vegetarian option that will add more depth of flavor compared to plain water.

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

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good substitute for frying.

• vegetable oil - Substitute with sunflower oil: Sunflower oil also has a high smoke point and a neutral flavor, making it another suitable option for frying.

• Allow the freshly fried gorditas to cool completely at room temperature. This helps prevent condensation, which can make them soggy.
• Once cooled, place the gorditas in an airtight container or resealable plastic bag. If stacking, place a piece of parchment paper between each gordita to prevent sticking.
• Store the container or bag in the refrigerator. The gorditas will stay fresh for up to 3 days.
• For longer storage, consider freezing. Wrap each gordita individually in plastic wrap or aluminum foil to maintain freshness.
• Place the wrapped gorditas in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the gorditas on a baking sheet and warm for about 10 minutes or until heated through.
• Alternatively, reheat in a skillet over medium heat for a few minutes on each side until warm and crispy.
• Avoid microwaving as it can make the gorditas chewy and less appetizing.

• Preheat your oven to 350°F. 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, or 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 medium power for 1-2 minutes, checking to ensure they are heated evenly.

• If you prefer a crispier texture, use a skillet. Heat a small amount of vegetable oil over medium heat. Place the gorditas in the skillet and cook for about 2-3 minutes on each side, or until they are heated through and slightly crispy.

• For an air fryer, preheat it to 350°F. Place the gorditas in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F. Place the gorditas directly on the rack or on a baking sheet. Heat for about 10 minutes, or until they are warmed through and slightly crispy on the outside.

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

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

• Measuring spoons: Used to measure the salt precisely.

• Skillet: A flat-bottomed pan used to heat the oil and fry the gorditas.

• Spatula: Useful for flipping the gorditas to ensure they are golden brown on both sides.

• Paper towels: Used to drain the excess oil from the fried gorditas.

• Plate: A surface to place the drained gorditas before serving.

• Tongs: Handy for safely placing the gorditas into the hot oil and removing them once fried.

Prepare ingredients ahead: Measure out masa harina, warm water, and salt before starting to save time during mixing.

Use a tortilla press: Flatten the dough balls quickly and evenly using a tortilla press instead of by hand.

Preheat oil: Start heating the vegetable oil while shaping the dough discs to reduce waiting time.

Batch frying: Fry multiple gorditas at once if your skillet is large enough to speed up the cooking process.

Drain efficiently: Use a wire rack over paper towels to drain excess oil quickly and keep the gorditas crispy.