8 Gorditas de Maiz Perfectas (¡Lista en 30 Min!)
Whip up perfect gorditas de maiz in 30 minutes using masa harina, water, and a touch of baking powder for a fluffy texture.
Ingredients
- 2 cups masa harina (gluten-free corn flour, such as Maseca)
- ¾ tsp salt
- 1 ½ cups warm water
- 2-3 tbsp avocado oil
- 1-4 tbsp more water (if needed)
- 1 tsp baking powder (for fluffier gorditas)
Instructions
- In a large bowl, mix masa harina and salt. Slowly add 1½ cups warm water and mix with your hands until a soft, pliable dough forms. If dough feels dry or cracks when shaped, add 1–4 tbsp more water.
- Add 1 tbsp of oil and knead it into the dough. Cover with a damp towel and let rest for 10 minutes.
- Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a disk about 4–5 inches wide and ⅓ inch thick.
- Heat 1 tbsp of oil in a skillet or griddle over medium heat. Cook each gordita for 4–5 minutes per side, until lightly golden and cooked through. Add more oil as you need for the remaining gorditas.
- Once all gorditas are cooked, let them cool slightly.
- Carefully slice a pocket halfway through the side of each one using a knife. Add your favorite fillings and serve warm.
Notes
- Use fresh masa harina for the best flavor and texture.
- Adjust water as needed; dough should be soft and pliable, not sticky.
- Cook over medium heat to ensure they are golden brown and cooked through without burning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust water as needed; dough should be soft and pliable, not sticky.
- Cook over medium heat to ensure they are golden brown and cooked through without burning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.