Gorditas Recipe

Make the dough

In a medium bowl combine 2 cups masa harina and 1/2 teaspoon salt. Add 1 tablespoon oil and gradually pour in 1 1/4 cups warm water while stirring with a fork or your hand until a soft, slightly tacky dough forms.

Knead 1–2 minutes in the bowl or on a clean surface to make a smooth, pliable dough. If the dough cracks when you form a ball add water 1 teaspoon at a time; if it is sticky, add masa 1 tablespoon at a time. Cover with a damp towel and let rest 10 minutes.

Shape gorditas

Divide the dough into 8 equal portions (about 2 ounces / 56 g each). Roll each into a ball, then press between two pieces of plastic wrap or in a tortilla press (lined) to form 3–4" rounds about 1/4" thick. Smooth the edges with moistened fingers so they don't crack.

Cook on griddle

Heat a heavy skillet or cast-iron griddle over medium heat. Cook each gordita round 45–60 seconds per side until small pale brown spots appear and the surface feels firm. Remove to a tray.

Shallow fry for puff

Pour 1/2 cup vegetable oil into a wide skillet to reach about 1/8–1/4" depth and heat over medium-high until shimmering (about 350°F/175°C). Fry each cooked gordita 30–45 seconds per side, pressing gently with a spatula so it puffs slightly and becomes golden and crispy at edges. Transfer to paper towels to drain.

While still warm, use a small serrated knife to slice a pocket into the side of each gordita (like a thick pita) leaving a hinge so it can be filled.

Prepare pork

In a medium heavy pot or Dutch oven, add 1.5 lbs cubed pork shoulder, 1/2 cup orange juice, 1/2 cup water, 3 smashed garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, 1/4 tsp ground cumin, and 1 bay leaf. Stir to combine.

Bring to a gentle simmer over medium heat. Reduce heat to low, cover partially, and braise gently for 1.5–2 hours until pork is very tender and the liquid has mostly reduced. Alternatively, cook in a 300°F oven for 1.5–2 hours.

Remove pork pieces to a bowl and shred with two forks. If the pot still has fat and browned bits, return shredded pork to the pot and cook over medium-high heat 5–8 minutes to crisp edges and concentrate flavor. Taste and adjust salt.

Prepare toppings: shred lettuce, dice tomato, crumble cheese, chop cilantro, warm salsa, and have crema, pickled onions and lime wedges ready.

Fill gorditas

Gently open a warm gordita pocket and spoon 2–3 tablespoons of the shredded pork into each. Top with shredded lettuce (about 2 tablespoons), diced tomato (about 1 tablespoon), a sprinkle of queso fresco (~1 tablespoon), a drizzle of crema (~1 teaspoon) and 1 tablespoon salsa. Add pickled onion and cilantro to taste.

Serve immediately with lime wedges on the side for squeezing over before eating.