Gordita Recipe

Make masa dough

In a large bowl, combine masa harina, fine corn masa (if using) and salt. Gradually add warm water while mixing with your hand until a soft, slightly springy dough forms (similar to playdough). If dough feels dry, add water 1 tbsp at a time. Let rest, covered, 10 minutes.

Portion and press

Divide dough into 8 equal balls (about 2 oz/ each). Flatten each ball between two sheets of plastic wrap or inside a tortilla press lined with plastic to about 4–5 inch diameter and 1/4 inch thick. Carefully peel off plastic.

Fry shells

Heat oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering and about 350°F (use thermometer) or a small piece of masa sizzles. Fry each pressed disk 45–60 seconds per side until golden and puffed; press gently with a spatula so they cook through and form a pocket but do not overcook. Transfer to paper towels to drain. While still warm, use a small paring knife to slice open one edge and gently separate layers to create a pocket (gordita). Keep warm in a low oven (200°F/95°C).

Heat olive oil or lard in a skillet over medium heat. Add chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Add cooked or canned pinto beans with 2–4 tbsp water or reserved bean liquid. Mash with a potato masher or fork until mostly smooth but slightly textured. Cook, stirring, 4–6 minutes until thickened. Season with salt and pepper. Keep warm.

Season diced chicken with cumin, chili powder, salt and lime juice. Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken and sear, stirring, until cooked through and lightly browned, about 6–8 minutes depending on size. Taste and adjust seasoning. Remove from heat and keep warm. (For vegetarian option: substitute sliced mushrooms or grilled cauliflower tossed with same spices and cook until tender.)

Make avocado salsa: In a bowl, mash the avocado lightly, fold in chopped cilantro, chopped jalapeño (if using), juice of 1/2 lime, salt and pepper. Adjust lime and salt to taste. Prepare lettuce and crumble cotija. Thin crema with a teaspoon of water or lime juice if you want a drizzleable consistency.

Assemble gorditas: Open a warm gordita pocket and spread about 2–3 tbsp of refried beans inside to form a base. Add 2–3 tbsp of the cooked chicken (or veggie protein). Top with shredded lettuce, a spoonful of avocado salsa, a drizzle of crema, and a sprinkle of crumbled cotija. If desired, finish with an extra squeeze of lime.

Serve immediately while shells are warm and crisp. Leftover components (dough balls wrapped airtight) can be refrigerated 24 hours; fry shells just before serving for best texture.