Gorditas Fritas is a Mexican recipe for Fried Gorditas and is made a bit different from their cousins, the corn gorditas. The prep time is about 15 minutes then you have to fry each one up individually. Each gordita is fried for about 2 minutes.
You can fill Fried Gorditas with almost any type of filling. We have a long list of suggestions for this recipe. You can make them for breakfast with eggs, sautéed vegetables, and braised pork al pastor. Fix them for lunch with shredded chicken, tomatoes, and guacamole sauce. Indulge yourself after dinner with Gorditas Fritas filled with jalapeno jelly and cream cheese.
No matter how you slice it, you always come up a winner with Fried Gorditas.
Fried Gorditas ~ Gorditas Fritas
For the Gorditas
- 2 cups Maseca Corn Flour Masa Harina
- ¼ cup All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp salt
- Vegetable oil for Frying
- 1½ cups Water more if needed
- sautéed vegetables
- refried beans
- chicharróns (pork rinds)
- braised pork al pastor
- carne asada
- shredded chicken
- guacamole sauce
- guava paste
- jalapeno jelly
- cream cheese
For the Gorditas
- In a large bowl, combine the Maseca (corn flour) with the all-purpose flour, baking powder and salt, mix well until combined, then add in the water. Knead this mixture with your hands, until you get a soft and uniform dough. The dough should be humid, without being too wet or sticky. If you need to add more water, feel free to add more water, and if your dough is looking too wet or sticky, feel free to add more Maseca.
- Once your dough has the right consistency, grab about 2 or 2½ tablespoons of the dough and roll it into a small ball, keep on making small balls with the rest of the dough until you are done. This amount of dough will make 12 dough balls.
- Roll out or flatten the small balls to an ⅛ of an inch thickness, to make the Gorditas. (You can roll them out with a rolling pin, or flatten them with a tortilla presser, or just by pressing them down with a plate or skillet!)
- Fried Gorditas are supposed to puff-up or inflate when you fry them, but if you make them too thick, as soon as you place them in the oil, the Gordita will absorb too much oil and it won't inflate at all. Always try to reach a ⅛ inch thick Gordita, just very slightly thicker than a corn tortilla!
- They will cook very fast, cook for about 40-45 seconds on each side. As soon as the Gorditas puff-up, flip them around to cook the second side, and once they are cooked, remove them from the oil and place them on paper towels, to drain the excess oil.
Fill the Gordita
- Let them cool for about 30 seconds, then grab a small knife and make a small opening around the edge of the Gordita, just slice it open to fill it up with your delicious filling. You don't have to slice it all the way through, just about 1/3 of the way.
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