Description
This recipe for Gorditas features a delicious Mexican street food treat made from masa harina dough stuffed with savory chorizo and onion filling. The gorditas are cooked on a skillet, either toasted or fried until golden and puffed, then filled with crumbled queso fresco, fresh tomato, and cilantro. Perfect for a flavorful, satisfying meal with optional hot sauce and sour cream for extra zest.
Ingredients
Scale
Filling Ingredients
- 1 tbsp lard or neutral oil
- 12 oz Mexican chorizo, casings removed
- 1 small yellow onion, finely chopped
Dough Ingredients
- 2 cups masa harina (such as Maseca)
- 1 tsp kosher salt
- 1 to 1 3/4 cups lukewarm water
- 1 tbsp lard or vegetable oil, plus more for frying
Toppings
- 1/2 cup crumbled queso fresco
- 1 Roma tomato, seeded and finely chopped
- 1/4 cup finely chopped fresh cilantro
- Hot sauce, for serving (optional)
- Sour cream, for serving (optional)
Instructions
- Prepare the Filling: In a medium heavy skillet over medium-high heat, melt the lard. Add the chorizo, breaking it into small pieces immediately. Cook, stirring and breaking up the sausage further, until it’s fully cooked and starting to brown, about 6 to 8 minutes. Add the chopped onion, cooking until translucent and tender, about 7 more minutes. Set aside and let cool slightly.
- Make the Dough: In a large bowl, whisk together the masa harina and kosher salt. Gradually add lukewarm water while mixing with your hands until a soft, slightly drier than Play-Doh consistency dough forms. The water amount may vary depending on the masa brand. Gently incorporate the 1 tbsp lard or vegetable oil into the dough until evenly mixed. Cover with a kitchen towel and let rest for 15 minutes.
- Shape the Gorditas: Divide the dough into 6 equal portions. Using a tortilla press or the bottom of a greased flat plate, press each portion into a round about 1/4 inch thick.
- Cook the Gorditas: For toasting: Heat a large cast-iron skillet over medium heat. Arrange the rounds in the skillet without overcrowding. Cook each side for 2 to 3 minutes until lightly browned, crispy outside, and slightly puffed. Transfer to a plate. For frying: Heat lard or oil in a cast-iron skillet over medium-high heat to cover the bottom. Fry gorditas in batches, turning halfway, for 2 to 3 minutes per side until puffed and golden. Drain on a paper towel-lined plate.
- Assemble the Gorditas: Once cooled enough to handle, slice each gordita about two-thirds through. Stuff with the chorizo and onion filling. Top with crumbled queso fresco, chopped tomato, and cilantro. Serve with hot sauce and sour cream, if desired.
Notes
- You can choose to toast or fry the gorditas depending on your preferred texture and flavor.
- The amount of water for the dough varies depending on the masa harina brand, add slowly for best results.
- Adjust filling ingredients to taste or swap out chorizo for a vegetarian option for different dietary needs.
- Use a cast iron skillet for even heating and best crispy crust.
- Let the dough rest to hydrate fully which helps with pliability and texture of the gorditas.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Keywords: gorditas, Mexican street food, chorizo gorditas, masa harina, stuffed gorditas, skillet cooking, Mexican recipe
