🫓 Gorditas de Harina (Mexican Flour Gorditas)
🍽️ Servings: 8–10 gorditas
⏱️ Prep Time: 15 minutes
⏳ Rest Time: 20–30 minutes
🔥 Cook Time: 15 minutes
🧂 Ingredients:
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2 cups all-purpose flour
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1 ½ tsp baking powder
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1 tsp salt
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1 tbsp lard, shortening, or softened butter
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¾ cup warm water (plus more as needed)
🔪 Instructions:
1. Make the Dough:
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In a bowl, whisk together flour, baking powder, and salt.
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Add lard or butter and mix with fingers until it resembles coarse crumbs.
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Slowly add warm water while mixing, until a soft, slightly tacky dough forms.
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Knead for 3–4 minutes until smooth.
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Cover with a towel or plastic wrap and let rest for 20–30 minutes.
2. Shape the Gorditas:
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Divide dough into 8–10 equal balls.
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Roll each into a disc about 4–5 inches wide and about 1/4 inch thick (thicker than a tortilla).
3. Cook the Gorditas:
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Heat a cast-iron skillet or comal over medium heat.
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Cook each gordita for 1–2 minutes per side until golden spots form.
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Then flip every 20–30 seconds for another minute until they puff up slightly. (Press gently with a spatula to help puffing.)
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Transfer to a towel-lined plate and cover to keep warm.
4. Split & Fill (Optional):
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Once cool enough to handle, slice open halfway to create a pocket.
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Fill with refried beans, cheese, eggs, chorizo, or your favorite guisado.
✅ Tips:
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If they don’t puff: try rolling a bit thicker, using slightly higher heat, or letting the dough rest longer.
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For extra softness, add 1–2 tbsp of milk powder to the dough.
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These freeze well — reheat on a comal or skillet.
Would you like filling ideas or a corn masa version (Gorditas de Masa)?