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MexicanAuthentic Cuisine

Gorditas de Maíz

Serves 4 to 6 Appetizer vegetarian, Appetizers

Gorditas de Maíz

Gorditas de Maíz, a staple in the everyday cooking of northern and central Mexico, draws people to the table with its inviting aroma and comforting presence. In this home-style version, the straightforward and generous flavors reflect the essence of a family cook's touch, keeping the tradition alive in every bite.

These thick, satisfying corn cakes deliver a delightful contrast between the soft, warm masa and the savory filling of chicharrón prensado or picadillo. The toppings of crisp romaine lettuce, tangy crema mexicana, crumbled queso fresco, and zesty salsa verde create a vibrant, harmonious balance. Each gordita is a small celebration of texture and taste that speaks directly to the heart of Mexican home cooking.

Ingredients

  • 500 g (4 cups)masa harina — mixed with 3 cups warm water into a soft dough
  • 400 g (14 oz)chicharrón prensado or picadillo — for the filling
  • 1/2 headromaine lettuce — shredded
  • 1 cupcrema mexicana
  • 200 g (7 oz)queso fresco — crumbled
  • 1 cupsalsa verde
  • 1/2 cupneutral oil — for shallow frying
  • 1 tspfine salt

Method

  1. In a large mixing bowl, combine 500 g (4 cups) masa harina with 1 tsp fine salt. Gradually add warm water, about 1/4 cup at a time, kneading the mixture with your hands until the dough is soft and smooth. It should feel pliable and not sticky, similar to playdough. If it's too dry, add a little more water; if too wet, add a bit more masa harina.
  2. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten it into a disk about 1/2 inch thick. Use your fingers to gently press a border around the edge, creating a slight indentation in the center. This will help form the pocket needed for the filling.
  3. Heat a comal or a large non-stick skillet over medium-high heat. If using a comal, cook the gorditas directly on the surface; if frying, add enough neutral oil to cover the bottom of the skillet. Place the gorditas on the hot surface and cook for about 2-3 minutes on each side, until the surface is speckled with brown spots and the edges are set. They should puff slightly in the center, indicating they are cooked through.
  4. While the gorditas are still hot, carefully slice them open along the edge with a sharp knife, being cautious not to cut all the way through. Fill each gordita with about 33 g (1 oz) of chicharrón prensado or picadillo, pressing gently to ensure the filling stays inside.
  5. Top each filled gordita with a generous spoonful of 1 cup salsa verde and sprinkle with 200 g (7 oz) crumbled queso fresco. The cheese should begin to soften slightly from the heat of the gordita.
  6. Finish by adding a handful of shredded romaine lettuce to each gordita. Drizzle with 1 cup crema mexicana, and if desired, garnish with additional toppings like chopped onion or cilantro. Serve immediately while the gorditas are warm and the flavors are vibrant.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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