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Gordita Recipe

Name: Mariachis de Jaliscos GORDITA Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina (corn flour for tortillas); 1.25 cups warm water; 1 tbs fine corn oil or vegetable oil (for dough); 0.5 tsp salt; 1 cups vegetable oil (for frying); 1 tbs butter (optional, for toasting inside); 15 oz canned pinto beans (drained and rinsed) or cooked pinto beans; 2 tbs lard or vegetable oil; 0.5 cups onion (small, finely chopped); 1 tsp garlic (minced); 0.25 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cups bean or vegetable broth (as needed to adjust consistency); 2 cups ripe tomatoes (medium, seeded and finely diced); 0.5 cups white onion (small, finely chopped); 0.25 cups fresh cilantro (chopped); 1 each jalapeño (seeded and finely minced; adjust to taste); 2 tbs fresh lime juice; 0.5 tsp salt; 0.125 tsp black pepper; 0.5 cups crumbled queso fresco or shredded cheddar (optional); 0.25 cups sour cream or Mexican crema (optional); 2 each lime wedges

Inspired by Mariachis de Jalisco

Time1h

Serves8

W / refried beans & pico de gallo.

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Ingredients

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Gordita Dough

2 cups masa harina (corn flour for tortillas)

1 1/4 cups warm water

1 tbs fine corn oil or vegetable oil (for dough)

1/2 tsp Celtic sea salt

Frying / Finishing

1 cups vegetable oil (for frying)

1 tbs butter (optional, for toasting inside)

Refried Beans

15 oz canned pinto beans (drained and rinsed) or cooked pinto beans

2 tbs lard or vegetable oil

1/2 cups onion (small, finely chopped)

1 tsp Garlic (minced)

1/4 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 cups bean or vegetable broth (as needed to adjust consistency)

Pico de Gallo

2 cups ripe tomatoes (medium, seeded and finely diced)

1/2 cups white onion (small, finely chopped)

1/4 cups fresh cilantro (chopped)

1 each jalapeño (seeded and finely minced; adjust to taste)

2 tbs Fresh lime juice

1/2 tsp Celtic sea salt

1/8 tsp black pepper

Assembly & Optional Garnishes

1/2 cups crumbled queso fresco or shredded cheddar (optional)

1/4 cups sour cream or Mexican crema (optional)

2 each Lime wedges

Method

Gordita Dough

Make masa dough

In a medium bowl combine masa harina and salt. Add warm water and 1 tablespoon oil gradually, mixing with your hand or a spoon until a soft, cohesive dough forms. Dough should be moist but not sticky; if too dry add up to 1–2 tablespoons more water, if too sticky add a bit more masa (about 1 tablespoon). Let rest, covered, 10 minutes.

Portion and shape

Divide dough into 8 equal pieces (about 2 ounces / golf-ball size each). Roll each into a smooth ball. Place between two sheets of plastic (cut-open freezer bag or parchment) and press with a tortilla press or heavy skillet to form 4–5 inch discs about 1/4 inch thick.

Frying / Finishing

Fry gorditas

Pour about 1/2 inch oil into a large skillet and heat over medium heat until shimmering (about 350°F / test by dropping a small scrap of dough—should sizzle). Fry each disc 1.5–2 minutes per side until puffed slightly and golden brown, using tongs to flip. Transfer to a paper towel–lined plate to drain. Alternatively, cook lightly on a dry griddle (comal) 1–2 minutes per side and then finish by shallow-frying for color.

Split and toast

While still warm, use a small sharp knife to cut a pocket into the side of each gordita about 3/4 of the way through (like slicing a pita). Optionally brush the interior with a little butter and briefly return to the pan, cut-side down, 30–45 seconds to toast and open pocket more easily.

Refried Beans

Cook aromatics

In a medium skillet heat 2 tablespoons lard or oil over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Mash and season beans

Add the drained beans to the skillet along with cumin, salt, and pepper. Using a potato masher or fork, mash beans while they simmer. Add up to 1/4 cup bean broth or water to reach a creamy but spreadable consistency. Continue stirring and mashing for 3–5 minutes until the mixture is smooth and heated through. Taste and adjust salt/cumin if needed. Keep warm.

Pico de Gallo

Combine ingredients

In a bowl combine diced tomatoes, chopped onion, cilantro, minced jalapeño, lime juice, salt, and pepper. Stir gently to combine. Let sit 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust lime or salt.

Assembly & Serving

Open each toasted gordita pocket gently and spread about 2–3 tablespoons of warm refried beans inside each pocket, smoothing to fill evenly.

Top the beans with 2–3 tablespoons pico de gallo per gordita. Add optional crumbled queso fresco and a small dollop of sour cream or crema if using. Serve immediately with lime wedges on the side.

Notes: This recipe yields 8 gorditas. For variations, add cooked shredded chicken, carnitas, or grilled vegetables along with the beans and pico.