Gorditas With Maseca Masa

Few things rival the comfort of warm freshly made gorditas right off the griddle with Maseca masa harina. Whether you are piling them with stewed pork, crumbled cheese or silky refried beans these corn pockets have become a crowd pleaser at my table. Maseca gives a reliable texture to the masa so you will end up with thick tortillas that puff up just right and form the perfect pocket for all your favorite fillings.

Every time I make these for a Sunday family gathering the kitchen fills with laughter and it turns into a hands on event as everyone wants to press and stuff their own gordita. It is one of the most interactive and satisfying dishes in my rotation.

Ingredients

• Maseca masa harina: A finely ground corn flour that ensures the dough is soft yet sturdy Look for fresh packages with a neutral corn aroma
• Water: Hydrates the masa and brings it together Spring water or filtered tap works well at room temperature
• Salt: Brightens the corn flavor Use high quality sea salt or kosher salt if you have it
• Damp kitchen towel: Keeps the dough from drying out while shaping
• Plastic sheets: Cut from a clean bag these prevent sticking and help make evenly thick gorditas

Instructions

Prepare the Masa:

Measure three cups of Maseca masa harina into a large mixing bowl and sprinkle in a generous pinch of salt Mix well with your hands to disperse the salt evenly

Hydrate the Dough:

Slowly pour in two and a quarter cups of water Drizzle as you mix by hand Gently work the mixture for a couple of minutes until it comes together in a soft pliable dough It should feel moist but not wet and will have the consistency similar to play dough

Divide and Rest:

Pinch the dough into twelve even portions and shape each into a rough ball Lay them on a tray and cover with a damp kitchen towel to keep them tender and workable This step is important to avoid cracking

Shape Each Gordita:

With hands lightly moistened roll a portion of dough into a ball Place the ball between two squares of plastic sheet or a cut open zip top bag Flatten it gently using a sturdy plate or tortilla press until it is shaped into a thick even round roughly four and a half inches across

Transfer to Griddle:

Peel off one plastic sheet then lift the gordita in your palm and gently remove the second Place it carefully on a preheated skillet or comal set over medium heat Let it cook for about a minute and a half You should hear a slight sizzle

Flip and Finish Cooking:

Once the underside develops light golden spots flip and cook on the second side for another one to two minutes You might notice some puffing and toasted aroma If your skillet fits more than one go ahead and repeat for several at once

Slice and Create the Pocket:

Immediately after removing each gordita from the griddle slide a sharp knife along one edge to create an opening about halfway around the circumference Do this while they are still hot so the pocket forms easily

Keep Warm:

Tuck the finished gorditas into a clean kitchen towel to hold the steam and keep them soft and pliable while you finish the batch

Fill and Serve:

Stuff each warm gordita with your chosen filling like picadillo chicharron creamy beans or melting cheese If you like nestle them back onto the hot griddle for another minute so fillings meld and everything is piping hot

One of my proudest moments was watching my grandmother teach my youngest how to pinch the masa Just seeing three generations with floury hands around the table made this recipe unforgettable for me I always look forward to using Maseca because it keeps things consistent batch after batch

Storage Tips

Store leftover gorditas wrapped in a kitchen towel inside a resealable bag at room temperature for up to twenty four hours For longer keep in the fridge up to three days Gently reheat on a skillet covered with a few drops of water to return softness

Ingredient Substitutions

If you cannot find Maseca look for another brand of fine masa harina but avoid regular cornmeal which will not hydrate correctly Adjust water little by little any time you change brands as texture often varies

Serving Suggestions

Top freshly stuffed gorditas with pickled onions salsa verde or guacamole They work as a hearty meal with soup or beans but can also be made small for a fun appetizer platter

Seasonal Adaptations

Try rajas con crema for fresh summer peppers In winter go for a shredded beef and mole filling For spring add sautéed mushrooms or greens with queso fresco

Success Stories

I once took these to a block party and everyone expected plain tortillas Instead after the first bite of puffy gordita full of spicy beans and cheese not a single one was left I always get asked for the recipe now

Freezer Meal Conversion

Double your batch and freeze unstuffed gorditas between sheets of parchment Once thawed you can refresh them on the griddle then fill as usual Perfect for busy weeknights or last minute guests

You will love how each gordita puffs and forms that perfect pocket for any filling. Enjoy making them your own and sharing with friends or family every time.

Recipe Q&A

→ What type of masa is used for gorditas?

Gorditas are best prepared using Maseca masa harina, a finely ground corn flour, mixed with water and salt to achieve a pliable dough.

→ How thick should the dough be pressed?

The dough should be flattened thicker than tortillas, about 4.5 inches in circumference, resulting in pillowy rounds with space to create a pocket.

→ Can the gorditas be filled before cooking?

No, they are first cooked on the griddle, then slit open to create a pocket for stuffing with fillings such as beans, cheese, or meats.

→ How do you keep gorditas soft and warm?

Place cooked gorditas under a kitchen towel as you work. This retains moisture and warmth until ready to serve or fill.

→ What fillings go well inside gorditas?

Popular fillings include refried beans, shredded cheese, chicharrónes, or seasoned meat mixtures to suit your taste.