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Learn how to make gorditas, AKA thicky, fluffy corn cakes, using 3 simple ingredients. They’re soft yet crispy and easy to stuff with your favorite fillings.
★★★★★ REVIEW
“I made this over the weekend after enjoying it for years at the food trucks. This was so easy to make and tasted like the real thing. “ – Jolene
Table of Contents
Friends, if your only experience with Mexican gorditas is from Taco Bell, let me introduce you to THE only homemade recipe you’ll ever need.
When my family and I need a fun snack or a satisfying weeknight dinner, I turn to these gorditas. Like arepas and picaditas, they’re not only a breeze to make, but the results look and taste just as good as any authentic Mexican restaurant!
If you are unfamiliar with them, gorditas are essentially thick corn tortillas. They translate literally into ‘little fat ones,’ describing their chubby, round shape. The savory dough is made from masa harina (like my pupusas). However, these are pressed flat and fried until each is crispy on the outside yet pillowy in the center. My recipe needs three ingredients to make, and they cook in under 30 minutes. We love them stuffed with cheese and refried beans, but you can jazz them up any way you like.
Key ingredients
- Masa harina. This is a type of corn flour made from dried and ground hominy. I can find masa at mainstream grocery stores in the Mexican food aisle, but if you can’t, try a Mexican market or even online.
- Water. Warm water hydrates the masa harina and helps form a pliable dough.
- Salt. Just a pinch for flavor.
- Oil. For frying. I like to use olive oil or vegetable oil, but any neutral oil works.
How to make gorditas
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a large bowl, combine the masa, water, and salt until a dough forms. Portion the dough into small balls.
Step 2- Wrap each ball between sheets of plastic wrap and press until flat.
Step 3- Heat a non-stick skillet, add oil, and cook one dough at a time until golden brown. Flip and continue cooking. Repeat with the remaining dough balls.
Step 4- USlice each in half to make a slit, then stuff with fillings.
3-Ingredient Gorditas
Video
Ingredients
- 2 cups masa harina
- 160 mls water 5 1/2 fluid ounces
- 1 teaspoon salt
- 1 tablespoon oil
Instructions
- Mix together the masa harina, water and salt until you create dough.
- Divide the dough into 8 balls (50g/2 ounces each).
- Heat a skillet with oil over medium-high heat. Flatten the balls of dough between two sheets of plastic wrap with something heavy until it is around 0.5cm thick.
- Place the gordita dough on the skillet and let it cook on each side for 15 seconds. Once each side gets a slight color, cook each side for a couple of minutes until it gets dark spots. Place it on the plate and cover it with a towel.
- Once you cook them all, using the knife, cut them in half, making a pocket on the bottom side. Add your favorite fillings.
Notes
Nutrition
If you tried this Gorditas recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Arman’s recipe tips
- Be patient with the dough. I found it takes 5-7 minutes to knead the masa dough before it becomes smooth and pliable. Be careful not to overwork the dough, as it can make them tough.
- Aim for ¼ inch to ½ inch thick. You want them to be slightly thicker than a regular tortilla, so they have enough space to form a pocket.
- Use a tortilla press. While you can certainly get by without one, it does make the job easier. You can even use your press to make conchas!
- Gently press them while they cook. I tried this and found it helped the dough form a slightly bigger pocket.
Frequently asked questions
They likely didn’t puff up because there was too much flour in the dough, making it dry. This can also happen if the dough balls aren’t pressed thin enough and/or cooked over a high enough heat. I’ve included a recipe video now so you can watch exactly how thin I press them.
This can happen when they’re overstuffed with wet fillings. To prevent them from falling apart, be mindful of the amount and moisture level of your fillings and start small then go up from there.
More Mexican recipes
Originally published December 2023, updated May 2025
This is a variation of the arepa. (The Venezuelan version of the same)
So this is type of bread? What can I eat with it?
I had to add a lot more water! I also didn’t understand I needed to knead it into a dough. A video would be helpful.
Hi there! We have a video added 🙂
Thanks for the new recipes! Will start adding into my regulars! Cindy
Thank you, Cindy!!