Go Back
+ servings
Print

Gorditas de Maiz- Corn Masa Pockets

The Mexican version of a pita pocket, but with a delicious corn flavor from masa! Fill with all of your favorite savory Mexican fillings!
Course Gorditas, Tortillas
Cuisine Mexican
Servings 6 Servings

Ingredients

Ingredients

  • 1 3/4 cup hot water
  • 1/2 teaspoon salt
  • 2 cups masa harina yellow or white
  • 1 teaspoon chile ancho powder this is optional
  • pork manteca or oil for frying later

Instructions

Directions

  • Add water, salt and chile ancho powder(if using) to a bowl and stir just until salt is dissolved.
  • Gradually add in the masa harina until dough forms. It should be soft, but not sticky.
  • Roll 6-8 equal size masa balls. With a little warm water on hand, wet hands and using the palm of your hands, pat balls gently to form the gordita. If the edges crack, smooth over by rubbing a little water over the area. Place onto plate and cover. Let sit for 30 minutes.
  • Preheat cast iron pan to medium/low heat for 5 minutes. When hot, drizzle a little oil into pan. Place 3 gorditas in pan, cover with lid and cook for 3 to 4 minutes. Turn and cook for another 3 minutes, more or less. Add another drizzle of oil to pan when you turn them. Keeping them covered while cooking, creates a little steam and the gorditas will puff up slightly.
  • Let gorditas cool for just one minute. To cut open, place a few folded paper towels ovr gordita. Using a small serrated knife carefully slice open 3/4 of the way. Turn gordita as you slice. The paper towels keep your hands from getting burned while slicing. Gorditas slice better when they are warm. Yields 6 gorditas. Fill with beans, cheese, avocado and salsa.

Notes

Gorditas de maiz can be cooked on a comal with no oil. But some cooks deep fry their gorditas. It's really a matter of choice and personal preference. My preparation is is kind of in between. I like just a little crisp on the masa at the end. Either method is optional.