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Crispy Maseca Gorditas

These crispy Maseca gorditas are versatile pockets of joy, perfect for stuffing with various fillings. Easy to prepare and budget-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 gorditas
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups Maseca or Masa Harina This corn flour is the star ingredient.
  • 1.5 cups hot water For binding the dough.
  • 1-2 tablespoons vegetable oil Optional; adds softness to the dough.
Frying Ingredients
  • as needed oil for frying (vegetable or canola oil) Essential for that crispy finish.

Method
 

Preparation
  1. Boil about 3 cups of water.
  2. In a large bowl, combine 2 cups of Maseca with 1 1/2 cups of the hot water. Mix with your hands until it resembles the consistency of peanut butter.
  3. If it’s too sticky, sprinkle in a bit more flour; if it’s crumbly, add water gradually until manageable.
Cooking
  1. Form the dough into a ball and mold it into saucer-shaped disks about the size of your palm and 1/4 inch thick.
  2. Heat a skillet over medium-high and pour in enough oil to cover the base.
  3. Carefully place the disks in the hot oil and fry each side for about 3 minutes until golden brown.
  4. Lower the heat and cook for an additional 7-9 minutes per side to ensure the insides are cooked through.
  5. Once cooked, use a knife to split the gorditas open and fill them with your choice of ingredients.

Notes

These gorditas are amazing on their own but pair well with fresh guacamole, salsa, or a side of Mexican crema. Leftover gorditas can be stored in an airtight container for up to 3 days in the fridge or frozen for longer storage.