Gorditas

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the masa harina and salt, then work in the warm water and dough oil.

   Mark done

2. Knead 4 minutes to a soft dough the texture of modelling clay.

   Mark done

3. Test it: press the edge of a ball flat. If it cracks, work in more water a tablespoon at a time.

   Mark done

4. Rest covered 15 minutes.

   Mark done

5. Divide into 8 and press each into a disc about 10 cm across and 1.5 cm thick.

   Mark done

6. Heat a dry griddle over a medium-high heat.

   Mark done

7. Cook each gordita 4 minutes a side, until speckled brown and visibly puffed.

   Mark done

8. Brush the griddle with oil and cook them 1 minute more a side, until crisp outside.

   Mark done

9. Split each one round the edge with a knife, leaving a hinge, to make a pocket.

   Mark done

10. Fill with refried beans, cheese, crema, avocado, cabbage, salsa and coriander.

    Mark done

Chef’s Tips

• Dough that does not crack at the edge. That is the whole test.
• Dry griddle first, oil at the end.
• Split them while hot or the pocket seals shut.

Pairing Suggestions

• Salsa verde
• Pickled jalapeños
• Agua fresca

Storage & Reheating

Cooked shells keep 2 days. Reheat on a dry griddle and fill fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.