Why You’ll Love these Authentic Gorditas
After making these authentic gorditas for years, I’ve yet to meet someone who doesn’t fall head over heels for them.
They’re the perfect handheld meal—crispy on the outside, soft inside, with savory filling that makes your taste buds dance.
What makes them so special? That contrast between the crispy fried exterior and the tender masa pocket.
Plus, they’re incredibly versatile. Don’t have ground beef? Use chicken, pork, or beans.
The best part might be the customization factor. My kids load theirs with extra cheese, while I pile on the lettuce and tomatoes.
Ready in about 30 minutes, they’re my go-to when I need dinner that satisfies everyone.
What Ingredients are in Authentic Gorditas?
Traditional gorditas are one of those Mexican street foods that rely on simple, humble ingredients to create something absolutely magical. The beauty of gorditas lies in their two distinct components: a crispy yet tender masa shell that puffs slightly when fried, and a savory filling that delivers big flavor in every bite.
I’m always amazed at how these basic pantry staples transform into something so crave-worthy.
For the gordita shells:
- 2 cups masa harina
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 cup water
- 2 pieces bacon, fried and crumbled
- 2 tablespoons longhorn cheese
For the beef filling:
- 1 lb ground beef
- 1 small onion, chopped
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic salt
- 1/4 teaspoon chili powder
For the toppings:
- Shredded lettuce, to taste
- Sliced or diced tomatoes, to taste
- Shredded cheese, to taste
When shopping for these ingredients, the masa harina is non-negotiable—it’s the foundation of authentic gorditas and can’t be substituted with regular flour. Look for it in the international aisle of your grocery store.
For the meat filling, you could certainly swap the ground beef for ground chicken or pork if that’s what you have on hand. And while longhorn cheese gives the shells a special flavor, you might experiment with other firm, mild cheeses if needed.
The toppings are where you can really make these your own, perhaps adding avocado, sour cream, or your favorite salsa.
How to Make these Authentic Gorditas
Making gorditas is a two-part process that rewards you with crispy, stuffed pockets of pure Mexican comfort food.
Let’s start with the filling. In a skillet, fry 1 pound of ground beef together with 1 small chopped onion until the meat is browned and the onion turns translucent. Season this mixture with 2 teaspoons of salt, 1/4 teaspoon of pepper, 1 teaspoon of garlic salt, and 1/4 teaspoon of chili powder. The kitchen will start smelling amazing about now, with those spices warming up and releasing their aromas.
Set this aside while you prepare the shells.
Now for the gordita shells, which might be my favorite part. In a bowl, combine 2 cups of masa harina, 1 teaspoon of baking powder, and 2 teaspoons of salt. Add 1 cup of water and mix with your hands until you form a consistent dough—kind of like making play-dough as a kid, but much more delicious.
Fold in 2 pieces of crumbled fried bacon and 2 tablespoons of longhorn cheese for extra flavor. Pinch off a small portion of dough and roll it into a 2-inch ball, then flatten it with a quick patting motion until it’s about 1/2 inch thick and 3 inches in diameter.
Think of them as little masa discs that will soon become pockets of joy. Fry these discs in hot oil, turning once, until they’re golden brown on both sides. After draining on paper towels, make a slit through the middle of each gordita.
Open them slightly like little taco shells, and stuff with your seasoned meat mixture, shredded lettuce, diced tomatoes, and shredded cheese. The contrast between the crispy exterior and the savory filling creates that perfect bite that makes gorditas so irresistible.
Authentic Gorditas Substitutions and Variations
Several authentic gorditas variations exist that can transform this classic Mexican dish to suit your taste preferences or pantry availability.
I often swap ground beef for shredded chicken, carnitas, or even beans for a vegetarian version. The cheese is flexible too—try queso fresco, cotija, or monterey jack instead of longhorn.
For the shells, you can add corn kernels to the masa for sweetness or incorporate chopped jalapeños for heat.
Sometimes I’ll even use blue corn masa for a stunning color variation.
The toppings? That’s where creativity shines—avocado slices, pickled onions, or crema drizzled on top.
What to Serve with Authentic Gorditas
Authentic gorditas deserve to be paired with complementary sides that enhance their rich flavors and satisfying textures.
I love serving mine with Mexican rice—that vibrant orange-hued rice studded with peas and carrots—and a side of refried beans topped with a sprinkle of queso fresco.
For something fresh, a simple cabbage slaw with lime juice and cilantro cuts through the richness perfectly.
And don’t forget the classics: guacamole, pico de gallo, or a roasted tomatillo salsa.
Chilled horchata or an ice-cold Mexican beer? Both work beautifully, depending on the occasion.
The key is balance—something creamy, something crunchy, something fresh.
Final Thoughts
Whether you’re new to Mexican cuisine or a seasoned home cook, these gorditas will transport your taste buds straight to a family-run taqueria. I’ve made these countless times, and they never disappoint.
The magic lies in that perfectly crisp exterior giving way to a soft, pillowy inside. Remember, don’t rush the process—good gorditas deserve your patience. The beauty of this recipe is its versatility; swap ground beef for chorizo or add beans for a vegetarian twist.
What I love most? How these humble masa pockets bring people together. In my house, gordita night means everyone gathering around, stuffing and customizing their little pockets of joy.
Authentic Gorditas: Crispy Masa Pockets
Ingredients
Equipment
Method
- In a skillet, cook the ground beef with chopped onion until the meat is browned and onion is translucent.
- Season the beef mixture with salt, pepper, garlic salt, and chili powder. Set aside.
- In a mixing bowl, combine masa harina, baking powder, and salt. Add water and mix with your hands until you form a consistent dough.
- Fold in the crumbled fried bacon and longhorn cheese until evenly distributed throughout the dough.
- Pinch off portions of dough and roll into 2-inch balls, then flatten to about 1/2 inch thick and 3 inches in diameter.
- Heat oil in a skillet and fry the masa discs until golden brown on both sides, turning once during cooking.
- Drain the fried gorditas on paper towels, then make a slit through the middle of each one to create a pocket.
- Stuff each gordita with the seasoned beef mixture, then top with shredded lettuce, diced tomatoes, and shredded cheese.
