Ingredients:

  • 2 cups (250g) masa harina (instant corn flour)
  • 1 ½ cups (355ml) warm water, plus more if needed
  • ½ teaspoon (2.5g) salt
  • Vegetable oil, for frying (approximately 2 cups/473ml)
  • 1 pound (454g) cooked and shredded chicken or pork (carnitas are amazing!)
  • 1 cup (240ml) refried beans
  • ½ cup (113g) crumbled queso fresco or cotija cheese
  • ½ cup (120ml) salsa verde or roja
  • Optional: Shredded lettuce, diced onion, cilantro

Instructions:

  1. In a large bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft, pliable dough forms. It should be moist but not sticky. Knead for a few minutes. If the dough is too dry, add water a tablespoon at a time. If it’s too wet, add more masa harina a tablespoon at a time.
  2. Divide the dough into 6-8 equal portions. Roll each portion into a ball.
  3. Place each ball between two pieces of plastic wrap or parchment paper. Press using a tortilla press to form a flat, thick disc about 4-5 inches in diameter. Alternatively, you can gently flatten the dough with your hands.
  4. Heat vegetable oil in a heavy-bottomed skillet or Dutch oven over medium heat until shimmering (around 350°F/175°C).
  5. Carefully place the gorditas in the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, until golden brown and puffed up.
  6. Remove the gorditas from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  7. While still warm (be careful!), use a sharp knife to carefully slice each gordita open along one side, creating a pocket.
  8. Fill the gorditas with your desired fillings (e.g., shredded meat, refried beans, cheese, salsa). Serve immediately and enjoy!