Instructions Jump to Ingredients ↑

  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 comal (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.


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


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