Gorditas
Thick, sealed masa discs griddled and then fried until they puff up like pita, sliced open into a pocket only after cooking and stuffed afterward, the reverse logic of a tlacoyo's before-cooking fill or a sope's open-topped presentation. The lard worked into the dough is what helps the disc puff into a true pocket rather than staying flat.
Meat-optional
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 tsp salt
- 2 tbsp lard or vegetable shortening
- Oil, for frying
- 1 cup refried beans
- 1 cup shredded queso Oaxaca or Chihuahua, or 1 1/2 cups cooked picadillo
- Shredded lettuce, salsa, and crema, for serving
Steps
- Combine the masa harina, water, salt, and lard into a soft, pliable dough. Rest 10 minutes.
- Divide into 8 balls and press each into a thick disc about 8cm wide and 1.5-2cm thick.
- Cook on a medium-hot comal 3-4 minutes per side until lightly speckled and starting to firm.
- Shallow or deep-fry the discs in oil at 175C for 2-3 minutes per side until they puff slightly and turn golden.
- Drain, and let cool just enough to handle, then slice a pocket along one edge with a knife, without cutting all the way through.
- Stuff with refried beans and cheese, or picadillo, and top with lettuce, salsa, and crema. Serve warm.