Gorditas de Harina (Flour Gorditas) are soft, thick flour tortillas that puff up to create a pocket — perfect for stuffing with beans, meats, or cheese. They’re a Northern Mexican classic and easier to make than you’d think!
🫓 Gorditas de Harina (Flour Gorditas)
Yields: ~12 gorditas | Prep Time: 20 min | Cook Time: 20 min | Rest Time: 20–30 min
🧂 Ingredients:
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3 cups all-purpose flour
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1½ tsp baking powder
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1 tsp salt
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¼ cup vegetable shortening, lard, or butter (room temp)
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1 to 1¼ cups warm water
👩🍳 Instructions:
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Mix Dry Ingredients:
In a large bowl, whisk flour, baking powder, and salt. -
Add Fat:
Cut in shortening or lard with your fingers until mixture resembles coarse crumbs. -
Add Warm Water:
Gradually add warm water while mixing until a soft, slightly sticky dough forms. You may not need the full 1¼ cups. -
Knead Dough:
Knead on a floured surface for 5–7 minutes until smooth and elastic. -
Rest Dough:
Cover with a clean towel and let rest for 20–30 minutes (this helps the dough relax and puff better when cooking). -
Divide & Shape:
Divide dough into 12 equal balls. Roll each into a round about ¼ inch thick (thicker than a regular tortilla). -
Cook:
Heat a dry skillet or comal over medium heat. Cook each gordita for about 1–2 minutes per side.
Once both sides are golden, cook a bit longer on each side while gently pressing the edges — they should puff. -
Split & Fill:
When cool enough to handle, carefully slice open one edge with a knife or gently pry open to form a pocket. Fill with beans, cheese, carnitas, chorizo, or your favorite fillings.
🌮 Fillings You Can Use:
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Refried beans & queso fresco
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Scrambled eggs & chorizo
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Shredded chicken with salsa verde
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Carne asada with guacamole
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Rajas con crema (poblano strips in sour cream sauce)
📝 Tips:
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If they don’t puff, your skillet may not be hot enough or the dough too dry.
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You can also fry them in a bit of oil after cooking to crisp up the outside.
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Store leftovers wrapped in a towel or foil; reheat on a skillet.