Gordita Plate Recipe

Make dough

In a medium bowl, combine masa harina and salt. Add lard/shortening if using. Gradually add warm water, mixing with your hand until a soft, smooth dough forms that holds together and is not sticky (about 2.25–2.5 cups total water may be needed depending on brand). Let rest, covered, 10 minutes.

Shape gorditas

Divide dough into eight equal portions (about 3 oz / 85 g each). Roll each portion into a ball. Using a tortilla press lined with plastic or between two sheets of plastic wrap, press each ball into a 4–5 inch (10–12 cm) thick tortilla about 1/4 inch (6 mm) thick. If you don't have a press, flatten with a heavy skillet or rolling pin.

Cook shells

Heat a 10-inch cast-iron skillet or griddle over medium-high heat. Cook each pressed disk 1–2 minutes per side until small brown spots develop and the masa is cooked through. Remove and let cool slightly. Using a small, sharp knife, slice an opening into the edge of each heated disk to create a pocket (like a thicker pita) — do not cut all the way through. Alternatively, you can deep/fry: heat vegetable oil in a skillet to 350°F (175°C) and shallow fry each disk 1–2 minutes per side to puff and brown, then drain on paper towels.

Rinse rice under cold water until water runs clear. In a medium saucepan, heat olive oil over medium. Add rice and toast, stirring, 2–3 minutes until grains become slightly translucent. Add chicken or vegetable broth and salt, bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork.

Fold in diced tomato, chopped onion, cilantro, and lime juice into the warm rice. Taste and season with additional salt and pepper as needed. Keep warm until serving.

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

Add drained beans and reserved bean liquid (or water). Cook 3–4 minutes, then mash with a potato masher or the back of a spoon to your desired texture. Stir in cumin and salt. Continue to cook 3–5 minutes, adding more liquid if needed to reach creamy consistency. If desired, pan-fry mashed beans in a tablespoon of oil until slightly thick and spreadable.

Carne Asada

Season flank/skirt steak with 1/2 tsp salt and 1/4 tsp pepper (and 1 tbs adobo if desired). Heat a heavy skillet or grill pan over high heat and add 1 tbs oil. Sear steak 3–4 minutes per side for medium-rare (time will vary by thickness). Let rest 5 minutes, then slice thinly against the grain.

Al Pastor

If using pork, toss thinly sliced pork with 2 tbs adobo marinade, 1/2 tsp salt and 1/4 tsp pepper. Let marinate 30 minutes if time allows. Heat skillet over medium-high with 1 tbs oil and cook pork in batches, stirring, until caramelized and cooked through (6–8 minutes).

Shredded Chicken

If using cooked chicken, warm 1 lb shredded chicken in a skillet with 2 tbs adobo or your preferred salsa/seasoning and 1 tbs oil. Sauté 3–4 minutes until heated through and well seasoned.

Warm gordita shells briefly on a skillet if necessary. Open each pocket gently. Spread 2–3 tablespoons refried beans inside each gordita shell as a base.

Add 2–3 ounces (about 1/4 cup to 1/3 cup) of your chosen cooked meat into each gordita pocket.

Top with a spoonful of pico de gallo rice (about 1/3–1/2 cup per serving), shredded lettuce, crumbled queso fresco, a drizzle of crema or sour cream, and extra pico if desired. Serve with lime wedges on the side.

Plate with an additional scoop of rice and a spoonful of refried beans on the side to create the full Gordita Plate.