Tamales
Rick A. Martínez
87 ratings with an average rating of 4 out of 5 stars
87
5 hours 45 minutes
Gorditas de Maíz
Updated Oct. 11, 2023
- Total Time
- 1 hour 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 gorditas
- 1¾pounds/794 grams fresh fine-grind corn masa for tortillas (about 3¼ cups) or 380 grams/2⅔ cups/380 grams masa harina (see Tip)
- Fine sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
51 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 2 grams protein; 137 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If using fresh masa, knead the masa, ½ teaspoon salt and 2 tablespoons water with your hands in a large bowl until the mixture is soft and pliable but doesn't stick to your hands.
- Step 2
If using masa harina, mix masa harina, ½ teaspoon salt and 2 cups water with your hands in a large bowl until the mixture is soft and pliable but doesn’t stick to your hands.
- Step 3
Scoop ¼ cup of masa, roll into a ball, pat into a ½-inch thick patty. If the edges are cracked and craggy, the masa needs more water. The edges of the patty should be completely smooth; this is the sign that the masa is properly hydrated. If it's still too dry or crumbly, add a tablespoon or two more water, one at a time, and mix to incorporate. When fully hydrated, knead for 3 minutes, cover the bowl with a damp clean towel and let sit for 20 minutes.
- Step 4
Divide the dough into 8 portions and roll into balls. Arrange on a sheet pan and keep covered with a damp kitchen towel while you shape and cook the gorditas. Working with one ball at a time, use your hands to flatten into a patty about ¼-inch thick and 5-inches in diameter. If you have trouble working with the dough in your hands, you can cut an 8-inch square of plastic from a 1-gallon zip-top freezer bag, put the ball in the center and use one hand to pat it out, turning the plastic as you pat. Peel off the plastic just before cooking.
- Step 5
Heat a comal, medium nonstick skillet, well-seasoned cast-iron skillet or griddle over medium heat. Cook the gorditas, one at a time (unless you're using a large griddle), until browned in spots, 3 to 4 minutes per side. Repeat with the remaining gorditas.
- Step 6
If planning to fill the gordita, insert a sharp paring knife into the edge of the warm gordita. Cut a pocket into the gordita leaving it intact on the other side to prevent the filling from leaking out. Repeat with the remaining gorditas. Serve the gorditas warm, stuffed with the filling of your choice or uncut, like a thick tortilla.
Tips
- You can use any color fresh masa or masa harina. You can buy fresh fine-grind masa harina for making tortillas at tortillerias or Mexican markets. Masa harina, such as Bob’s Red Mill Masa Harina, is available online and in most supermarkets.
- The gorditas can be made 3 days ahead. Wrap tightly in plastic wrap and refrigerate. Reheat in a medium cast-iron skillet or griddle over medium heat until heated through, about 60 seconds per side.
Private Notes
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Cooking Notes
Melissa
Looking at the instructions, it appears the actual cooking of the gorditas on the pan will take about an hour (up to 4 minutes per side x 2 sides x 8 gorditas = 64 minutes). The other 45 minutes looks like mixing the masa and letting it rest to hydrate. Since almost all of that time is hands-off, you could make your filling on another burner while keeping an eye on the skillet. Or speed up the time by cooking multiple gorditas at once on a griddle or two skillets.
Marguerita
Does the hour and 45 minute cooking time include a filling or will rolling and frying the masa be this tedious for *eight* gorditas??
Birdie Girl
I use this as a base recipe to make Pupusas. It always comes out good for me. My husband is from Central America and he thinks these taste better as they are less greasy than what he gets at the soccer field. (I pan fry mine in a small amount of grapeseed oil in a cast iron griddle.) Probably has a lot to do with the quality of the masa too. I usually get small bags of Bob's Red Mill Masa Harina mostly out of convenience b/c there's a store near work that carries it.
Mel
I successfully made these using masa harina without issue. We filled them with greens and beans and some we filled with cheese. They reheated very well the next day both in the oven and in the toaster!
Marco Ullmer
For 8 gorditas: 1 5/8 cup of masa harina, 1/2 t salt, 1 t baking soda, and cut in 2 T Butter in small quisinart. Add 1 cup water and knead. More water as needed. Cook in 2 pans: first in one without oil (one minute each side) then in pan with oil.
IngridEK
NO. Good flavor but hard, dry, and time-consuming. Started with true 1/4” thickness and they were still raw inside after 10 minutes. Did second round thinner but still doughy after 4 minutes a side. Second side gets dried out while first side is cooking. Tried flipping more often but this just slowed down cooking. Made them a day ahead and hoped they’d be less raw after reheating, but it just made them harder. And nutrition info is way off (should be 220 calories each, not 50)!
larose
We made this recipe as written this weekend and it was really good. I’m not sure how long it actually ended up taking us but it was a while, largely because we used a single pan. We will definitely make it again but with more than one pan at a time.
Marguerita
Does the hour and 45 minute cooking time include a filling or will rolling and frying the masa be this tedious for *eight* gorditas??
Melissa
Looking at the instructions, it appears the actual cooking of the gorditas on the pan will take about an hour (up to 4 minutes per side x 2 sides x 8 gorditas = 64 minutes). The other 45 minutes looks like mixing the masa and letting it rest to hydrate. Since almost all of that time is hands-off, you could make your filling on another burner while keeping an eye on the skillet. Or speed up the time by cooking multiple gorditas at once on a griddle or two skillets.
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