Gorditas With Maseca Masa (Print View)
Soft masa hand-formed gorditas, ready for flavorful fillings with a warm, authentic touch.
# What You'll Need:
→ Dough
01 -
3 cups masa harina (Maseca brand recommended)
02 -
2 1/4 cups water, plus more as needed
03 -
Salt, to taste
# Directions:
01 -
Place masa harina and a generous pinch of salt in a large mixing bowl.
02 -
Pour in 2 1/4 cups water and mix with your hands until a dough forms.
03 -
Knead the mixture until the dough is smooth, pliable, and does not stick to your hands, resembling the consistency of play dough. Add more water, 1 tablespoon at a time, if the dough feels dry.
04 -
Portion the dough into 12 equal pieces, covering them with a damp kitchen towel to prevent drying.
05 -
Heat a skillet or comal over medium heat.
06 -
Wet your hands and roll one dough piece into a smooth ball. Place the ball between two sheets of plastic. Flatten it using a heavy plate or tortilla press into a thick tortilla about 4.5 inches in diameter.
07 -
Remove one plastic sheet, transfer the gordita to your palm, peel off the remaining plastic, and carefully place the gordita onto the hot skillet.
08 -
Cook for approximately 1 1/2 minutes or until the bottom sets.
09 -
Flip the gordita and cook for 1 to 2 additional minutes until the surface develops dark spots.
10 -
Continue shaping and cooking as many gorditas as will fit on the skillet at once.
11 -
Once cooked, immediately cut a slit into the side of each gordita to form a pocket for fillings.
12 -
Place gorditas inside a clean kitchen towel to retain warmth while you finish cooking the remainder.
13 -
Stuff the pockets with your preferred fillings, such as refried beans, cheese, or picadillo. Reheat briefly on the skillet if desired, or serve immediately.
# Notes:
01 -
Ensure the dough is neither too dry nor too sticky for best results. Cover portions with a damp towel to prevent them from drying out.