Optional fillings: shredded cabbage, onion, cilantro, cheese, and salsa (like in your image).
Instructions
Prepare the dough
Mix masa harina and salt. Add warm water gradually until the dough is soft, smooth, and not sticky. It should feel like playdough.
Divide and shape
Roll the dough into balls (about golf-ball size). Flatten each into a thick disk about ¼–⅜ inch thick.
Cook on the comal/pan
Heat a skillet or comal over medium heat. Cook each side for 1–2 minutes until lightly golden.
Let them puff
Flip again and gently press the edges with a spatula. When the steam builds inside, the gordita will inflate. (Magic!)
Fill (optional)
If stuffing, make a small slit and pack with cabbage, onion, cilantro, cheese, and top with salsa.
Tips for Perfect Puffing
The dough must be moist — cracks prevent inflation.
The pan should be well-heated, but not smoking.
Thicker discs puff better than thin ones.
If one doesn’t puff, press lightly around the edges with a spatula.
Cover cooked gorditas with a towel to keep them soft.
Servings
This recipe makes 10–12 gorditas depending on size.
Nutritional Info (Approx. per gordita, without fillings)
Calories: ~110
Carbs: ~22 g
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