Gorditas Recipe

Mix and hydrate

In a large bowl, combine masa harina and salt. Gradually add the warm water while stirring with your hand or a spoon until a shaggy dough forms. If using, add the 1 tablespoon of oil or lard to enrich the dough and knead until smooth. Dough should be moist but not sticky; it should hold together and not crack when formed into a ball. If too dry, add up to 2 additional tablespoons of water; if too wet, add up to 1 tablespoon more masa harina.

Rest

Cover the dough with a damp towel or plastic wrap and let it rest 15 minutes to fully hydrate. This gives the best texture when cooking.

Portion and shape

Divide the dough into 10 equal portions (about 2 ounces / golf-ball size each for 8–10 gorditas; adjust if you want larger). Roll each portion into a ball and flatten between two pieces of plastic (or in a lightly greased tortilla press) to about 4 inches in diameter and about 1/4 inch thick. Transfer to a tray covered with a towel to keep them from drying out.

Cook the pork

Place the pork pieces in a medium Dutch oven or heavy pot. Add the halved onion, smashed garlic, bay leaves, 3 cups water, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a low boil, then reduce to a simmer. Cover and simmer gently for about 1.5 to 2 hours, until pork is very tender and pulls apart easily. Check water level occasionally and add small amounts if it gets too low, but keep liquid mostly present so meat braises rather than roasts dry.

Shred and crisp

Remove pork from the pot and let cool slightly. Reserve 1/2 cup of the cooking liquid. Shred the pork with two forks, removing any large chunks of fat if desired. Heat 2 tablespoons of lard or oil in a large skillet over medium-high heat. Add shredded pork and pour in a couple tablespoons of reserved cooking liquid to moisten. Press down and let it cook undisturbed for 2–3 minutes until edges crisp. Stir and let crisp another 2–3 minutes until you have a combination of tender and lightly crisped meat pieces. Keep warm.

Pan-fry gorditas

Heat a large skillet or griddle over medium heat and add about 1 to 2 tablespoons of vegetable oil, spreading to coat. Cook each formed masa disk 2–3 minutes per side until it develops golden-brown spots and is cooked through but still pliable. Alternatively, you can cook without oil like a thicker tortilla on a dry comal until set and lightly browned, then pan-fry briefly in oil for crispness.

Slice open

Using a small, sharp knife, make a horizontal slit through the cooked gordita about three-quarters of the way through the edge to form a pocket. Be careful not to cut all the way through. Gently open the pocket with your fingers.

Fill

Spread about 1 to 2 tablespoons of warm refried beans inside each gordita pocket to create a base. Add 2 to 3 tablespoons of shredded pork carnitas per gordita (adjust to taste). Top with shredded cabbage or iceberg, a sprinkle of diced white onion, crumbled queso fresco (about 1 to 2 tablespoons), cilantro, and a spoonful of salsa roja or salsa verde as desired. Squeeze lime over the top before serving.

Crisp option

For an extra-crispy exterior (common in some Aguascalientes styles), heat 1/4 cup vegetable oil in a skillet to shimmering and fry the assembled gorditas seam-side down for 30–60 seconds until crisp, then drain on paper towels. This step is optional — you can also serve them as soft pockets.

Arrange gorditas on a platter. Offer additional salsas, lime wedges, and extra queso and cilantro at the table. Serve hot so the masa is tender and the pork remains juicy. Gorditas are best enjoyed immediately.