Hot Bread Kitchen's first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico City street food. Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken. For a more luscious gordita, fry the dough in lard or butter instead of oil.

  • Total Time:
  • Servings: Makes 10 gorditas

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  • 2 cups masa harina, preferably Bob’s Red Mill
  • 1 1/4 cups water
  • 1/4 cup vegetable oil, plus more for frying
  • Shredded chicken, salsa, sour cream and cotija cheese, for serving

How to make this recipe

  1. In a large bowl, mix the masa harina with the water and the 1/4 cup of oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3-inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.

  2. Heat a large griddle or <em>comal</em> (a round, flat griddle). Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side. Using the back of a spoon, lightly press an indentation in the center of each gordita.

  3. In a large skillet, heat 1/4 inch of oil until shimmering. Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels. Top the indentations with chicken, salsa, sour cream and cheese and serve hot.

Make Ahead

The uncooked gorditas can be refrigerated in an airtight container, between sheets of wax paper, overnight.

Contributed By Photo © Zubin Schroff Published November 2009

482599 recipes/gorditas 2013-12-06T23:28:48+00:00 Jessamyn Waldman frying|cocktail-party|game-day|mexican|appetizers-starters|breads-rolls-and-muffins|6|fast|gluten-free|make-ahead november-2009 recipes,gorditas 482599