Why don't my gorditas puff up?

If your gorditas don't puff. It might be that your gordita is too thick and it might've not been pressed down thin enough . It is very important that you knead the dough very well and check the temperature of your griddle according to the instructions below. Think of a corn tortilla but just a bit thicker.

Why do my gorditas fall apart?

This can also happen if the dough balls aren't pressed thin enough and/or cooked over a high enough heat. Why do my gorditas fall apart? This can happen when they're overstuffed with wet fillings. To prevent your gorditas from falling apart, be mindful of the amount and moisture level of your fillings.

What are Mexican gorditas made of?

gordita, a small Mexican corn cake that is fried, baked, or grilled and stuffed with various ingredients. A gordita—Spanish for “fat”—is made using masa dough, and the typical fillings include cheese, shredded meats or chicharrón (fried pork rind), mushrooms, potatoes, and refried beans .

What is the difference between gorditas and arepas?

Gorditas resemble arepas, but like pupusas, they are made with masa harina . These corn cakes are deep fried until they are golden and crispy (but they can also be cooked on a griddle or comal). Gorditas puff up when fried in oil, forming an air pocket somewhat like pita bread.

Gorditas Recipe {Pan-Cooked or Fried}

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Author:

Isabel

Published:

April 11, 2018

This post contains affiliate links. See disclosure policy.

Making your own Mexican Gorditas at home is super easy! These little corn cakes made from masa dough have a little pocket in the middle for all sorts of delicious fillings! They’re also gluten-free, vegetarian, and vegan.

Gorditas Recipe {Pan-Cooked or Fried} - Isabel Eats (1)

Say hello to Mexican gorditas! No, this is nothing like the Taco Bell cheesy gordita crunch you may have seen. These are real, authentic, homemade gorditas, just like my Mom taught me to make!

What are gorditas?

Essentially, gorditas are thick corn tortillas that have a pocket in the middle made for stuffing with delicious Mexican fillings. Preferably on the spicy side if you ask me. Some common fillings include:

refried beans and cheese
chile verde (tender pork in a green chile sauce)
chorizo and eggs
carne con papas
picadillo (a ground beef and potato mixture)
papas con chile (tender diced potatoes stewed in a green chile sauce)

The possibilities are endless. For the filling shown in these photos, I used some of my barbacoa beef that I had leftover in the fridge. The results were delicious.

What does Gorditas mean?

The word gordita in Spanish literally means chubby. It’s usually used affectionately and is often a term of endearment. So why would the name of a dish be referred to as chubby? I have no clue.

Maybe it’s because they’re so good you can’t stop eating them, causing you to gain a few pounds. Maybe because they’re stuffed with delicious fillings until they’re “fat”? Who knows. All I know is that gorditas are good and good food is what I’m all about!

How to make Gorditas

Step 1: Mix together masa harina, water, and salt to create a dough. Roll the dough into 16 little balls. At this point, heat a large skillet, griddle, or comal over medium-high heat.

Gorditas Recipe {Pan-Cooked or Fried} - Isabel Eats (2)

Gorditas Recipe {Pan-Cooked or Fried} - Isabel Eats (3)

Step 2: Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press (this is the one I have) or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla. If you mess up and make it too thin, simply gather the flattened dough, reform it into a ball, and try again.

Step 3: Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over, and let that side cook for another 10 to 15 seconds. This helps to sort of seal the dough so that an air pocket can form more easily.

Flip it over one more time and cook each side for about 1 minute until they have beautiful brown spots.

Step 4: At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate, and cover it with a light kitchen towel.

Gorditas Recipe {Pan-Cooked or Fried} - Isabel Eats (4)

Gorditas Recipe {Pan-Cooked or Fried} - Isabel Eats (5)

Step 5: As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and have a cute little pocket to stuff all the wonderful fillings.

Gorditas Recipe {Pan-Cooked or Fried} - Isabel Eats (8)

Gorditas Recipe {Pan-Cooked or Fried} - Isabel Eats (9)

Gorditas Recipe {Pan-Cooked or Fried} - Isabel Eats (10)

Tips and Tricks

I recommend using a zip-loc gallon-size bag instead of plastic or saran wrap when flattening the masa balls. Simply cut it open down the side seams and leave the bottom seam uncut. Then place it on top of the open tortilla press, and voila! It’s the perfect size, and it doesn’t tend to stick together like plastic wrap can.
Use a tortilla press. It makes the process so much easier and is a must-have item in the Mexican kitchen! Here’s one that I recommend from Amazon.
If the gordita doesn’t inflate like it should, press down on the center and on the sides of the gordita from time to time with a spatula to help it inflate. This usually does the trick and creates a little air pocket.
To make them perfectly round without any scraggly edges, use a round bowl, large round cookie cutter, or any round object that you have to stamp out the masa after you’ve flattened it. My mom taught me this trick because she likes them to be picture-perfect. I, on the other hand, don’t have the patience. 😊

Gorditas Recipe {Pan-Cooked or Fried} - Isabel Eats (11)

The way gorditas are made in Mexico actually varies from region to region. My family is from the central/north part of the country in the state of Zacatecas, near the town of Sombrerete. This is how they’re usually made there, but in other regions of the country, they’re often fried until super crispy and then stuffed. Both ways are delicious and totally authentic!

How to fry gorditas

If you want to try frying them, make all the gorditas as outlined above. Then add some frying oil to a medium skillet over medium-high heat until shimmering hot. You don’t need to use a lot of oil, just enough to fully submerge one side of the gordita.

Add the cooked gordita and fry on both sides for about a minute or two until crispy. Remove from the oil and place on a paper towel to soak up any excess oil. Stuff them like normal, and enjoy!

Gorditas Recipe {Pan-Cooked or Fried} - Isabel Eats (12)

More Mexican Recipes

Carne Asada
Carnitas
Chile Colorado
Tlacoyos
Sopes
Birria
Picadillo

4.70 from 50 votes

Gorditas Recipe

servings: 16 Gorditas

Print Pin Review Save

Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

Making your own Mexican Gorditas at home is super easy! These little corn cakes made from masa dough have a little pocket in the middle made for stuffing with all sorts of delicious fillings! (gluten free, vegetarian, vegan)

Ingredients

▢ 2 cups masa harina
▢ 1 3/4 cups to 2 cups water
▢ 1 teaspoon salt

Instructions

Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. Heat a large skillet, griddle or comal over medium-high heat.
Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla.
Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds.
Flip it over one more time and cook each side for about 1 minute, until it has beautiful brown spots.
At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate and cover it with a light kitchen towel.
As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and create a pocket.
Fill gordita with desired fillings and enjoy!

Notes

To fry, make all the gorditas as outlined above. Add some frying oil to a medium skillet over medium-high heat until shimmering hot. You don’t need to use a lot of oil, just enough to fully submerge one side of the gordita. Add the cooked gordita and fry on both sides for about a minute or two, until crispy. Remove from the oil and place on a paper towel to soak up any excess oil. Stuff them with desired filling and enjoy!

Nutrition Information

Serving: 1gordita, Calories: 55kcal (3%), Carbohydrates: 12g (4%), Protein: 2g (4%), Fat: 1g (2%), Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 146mg (6%), Potassium: 0mg, Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 10mg (1%), Iron: 0.2mg (1%)

Author: Isabel Orozco-Moore

Category: Mexican

Cecilia Schnakenberg
May 9, 2024

Hi thank you so much! I love gorditas, my mom used to make them. She would add a very small pinch of baking powder to help rise. AND SHE WOULD ALSO MAKE SURE THEY WERE MOIST NOT DRY EASIER TO HANDLE. I MAKE THEM WITH MY HANDS KINDA WET. I’m hungry now for a Gordita YUM YUM YUMMY!
THANK YOU
COMADRE!
Reply
Cecilia Roseberry
July 12, 2023

We had gorditas con picadillo for dinner. They were delicious and easy! I would highly recommend them. Both recipes are easy to follow and the results were a hit with our guests.
Reply
Josephine Ruacho Duran
July 9, 2023
I have more of a question than a comment. My grandma used to make sweet ones, out of flour and they were thick. I would love them.
How can I make these? recipe please !
Reply
1. Ana @ Isabel Eats
  July 10, 2023
  Hi Josephine! We’re actually working on that recipe for our cookbook! In the meantime you might try another food blog.
  Reply
joseph
May 18, 2023
So that I understand this correctly.., do I open up all the gorditas before setting on the table.., or let my guests open their own?
Reply
1. Ana @ Isabel Eats
  June 7, 2023
  Hi Joseph! I would suggest opening them before setting the table, it’ll make serving easier and save some time.
  Reply
Marilyn Johnson
April 13, 2023
I’m confused. I have read through all the instructions and viewed the photos with those instructions several times. At the bottom of the recipe under Isabel’s tips for frying them, you say to prepare the Gorditas as outlined above and fry them in a skillet submerging one side with oil and fry both sides 1-2 minutes. But in the instructions before the actual recipe, under HOW TO FRY GORDITAS you say to place COOKED GORDITAS in the skillet with oil and fry 1-2 minutes per sides. My question is this: Do I FIRST fry them on a griddle and then fry them in my skillet, submerging one side and fry both sides 1-2 minutes or do I not cook them first on the griddle 10-15 seconds on each side?
Reply
1. Ana @ Isabel Eats
  April 20, 2023
  Hi Marilyn! We’re sorry for the confusion. If you want to fry them, you first cook them on the hot skillet/griddle with no oil. Then you lightly fry them in a skillet with oil. When you just cook them on a griddle with no oil, they’re softer and have the texture of a thicker tortilla. When you fry them, they’re crispier and it givers a slightly different flavor. I hope this helps!
  Reply
Lisa D
March 15, 2023

Can these be frozen?
Reply
1. Ana @ Isabel Eats
  See Also
  Did Taco Bell Get Rid Of Gorditas? - Mashed
  March 16, 2023
  Hi Lisa! Yes, they can!
  Reply
mMelodee
February 13, 2023
I love this recipe. I tried to sign up for your newsletter but the page doesn’t load after clicking
Reply
1. Ana @ Isabel Eats
  February 14, 2023
  Hi Melodee! What is the email you used to sign up? I can check and see if it went through and signed you up.
  Reply
John L. Ghertner
January 22, 2023
You make it sound as if these are the only way to make gorditas throughout Mexico. I have friends from three different states who make gorditas as thick tortillas with the edges pinched up into a bowl like shape.
Reply
1. Ana @ Isabel Eats
  January 24, 2023
  Hi John. We apologize as that is not out intention. Authentic recipes from this blog are inspired by family recipes from Zacatecas, Mexico. There are many different regions in Mexico, each having their own unique technique and name for many foods. The Gorditas with the pinched edges to us are known as sopes, which we also have a recipe post for on the blog.
  Reply
Peregrined
December 19, 2022
I love that these don’t have shortening or lard in them. Do you think adding a little baking powder and baking them would work?
Reply
1. Ana @ Isabel Eats
  December 20, 2022
  Hello! I’m not sure about that, we haven’t tried making them this way but if you try it let us know how it goes!
  Reply
Jeanette
November 7, 2022
I followed the recipe but got hard flat corn discs that didn’t puff up and had uncooked raw masa inside. What am I doing wrong?
Reply
1. Ana @ Isabel Eats
  November 9, 2022
  Hi Jeanette! This problem is pretty common. A good tip we like to use is to lightly press on the Gordita after its been flipped once, this seems to help it puff up!
  Reply
LIl
September 15, 2022

OMG… I love your recipes. Not only did I make Gorditas, but made your Barbacoa filling, along with your 3 ingredient Margaritas, and topped it off with your Tre Leches cake. Thanks for making it so easy to celebrate my daughters Birthday! I love to cook, but have never made Gorditas before. Your recipe is perfect!
Reply
Lori
June 8, 2022
Can u make them out of flour
Haring preparada
Reply
1. Ana @ Isabel Eats
  June 9, 2022
  Hi Lori! Yes, you definitely can!
  Reply
Mari
April 30, 2022
Hi, how much harina, salt, and water is used to make the 16 little balls?
Reply
1. Ana @ Isabel Eats
  May 3, 2022
  Hi Mari! We used 2 cups of harina, 1 3/4 cup of water, and 1 tsp of salt.
  Reply
Les
March 27, 2022
What about huevos revueltos a la bandera! as the filling?
Reply
1. Ana @ Isabel Eats
  March 28, 2022
  Hi Les! That would be delicious!
  Reply
Jim
March 3, 2022
If I choose to fry them, do i wait to slit them after they they fry in the oil, or do I still slit them after the grilling process first?
Reply
1. Ana @ Isabel Eats
  March 7, 2022
  Hi Jim! You can slit them after they are fried!
  Reply