Crispy Maseca Gorditas (Printable Version)
Thick, crispy corn cakes made with Maseca masa, ideal for stuffing with savory fillings and cooking on the stovetop.
# What You'll Need:
→ Dough
01 -
2 cups Maseca (masa harina)
02 -
1 1/2 cups hot water
03 -
1-2 tablespoons vegetable oil (optional, for softer dough)
→ Frying
04 -
Vegetable or canola oil for frying
# Step-by-Step Guide:
01 -
Boil approximately 3 cups of water. In a large bowl, combine 2 cups of Maseca with 1 1/2 cups of hot water. Mix with hands until dough reaches a peanut butter-like consistency. Adjust by adding more flour if sticky or more water if dry. Form into a ball.
02 -
Mold dough ball into saucer-shaped disks about the size of your palm and roughly 1/4 inch thick, ensuring even thickness for uniform cooking.
03 -
Warm a skillet over medium-high heat and add enough vegetable oil to cover the base for frying. Heat until shimmering.
04 -
Place gorditas carefully into hot oil. Fry for 3 minutes per side until golden brown and crispy. Reduce heat to low and cook an additional 7 to 9 minutes per side to cook through thoroughly.
05 -
Slice gorditas open with a knife and stuff with preferred fillings such as cooked beef, cheese, or beans. Serve warm.
# Additional Notes:
01 -
Adjust water and flour quantities to achieve a dough consistency similar to peanut butter for best results.