Get ready to take your mealtime to the next level with these 20 scrumptious gordita recipes! Whether you’re looking for a flavorful snack or a filling meal, these Mexican-inspired treats have got you covered. From classic combinations like cheesy beef and avocado crema to more adventurous options like lobster and garlic butter sauce, there’s something on this list for every palate.
In the following pages, we’ll dive into the world of gorditas and explore the many ways you can use them to create delicious meals for any occasion. Whether you’re hosting a dinner party or just need a quick lunch option, these recipes are sure to become new favorites.
Cheesy Beef Gorditas with Avocado Crema
Gorditas are a Mexican twist on traditional tacos – crispy, cheesy, and packed with flavor. This recipe combines tender beef, melted cheese, and crunchy gordita shells for a satisfying snack or meal.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 packet taco seasoning
– 8-10 gordita shells
– 2 cups shredded cheese (Cheddar or Monterey Jack work well)
– Avocado Crema (see below for recipe)
– Optional toppings: diced tomatoes, shredded lettuce, sliced radishes
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add chopped onion and bell pepper to the skillet and cook until vegetables are softened.
4. Add taco seasoning and stir to combine.
5. Warm gordita shells according to package instructions.
6. Assemble gorditas by spooning beef mixture onto a shell, followed by a sprinkle of cheese.
7. Place on a baking sheet and bake for 10-12 minutes, or until cheese is melted and bubbly.
Avocado Crema:
– 3 ripe avocados
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt to taste
Mash avocados in a bowl. Stir in sour cream, lime juice, and salt. Refrigerate until ready to use.
Spicy Chorizo and Potato Gorditas
These crispy, cheesy gorditas are filled with spicy chorizo and creamy mashed potatoes, making them the perfect snack or light meal. With just a few ingredients and simple preparation, you can enjoy these delicious treats in no time.
Ingredients:
– 4 corn tortillas
– 1/2 pound spicy chorizo, casings removed
– 2 large potatoes, peeled and diced
– 1/4 cup shredded queso fresco or Monterey Jack cheese
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: cilantro, sour cream, or salsa for topping
Instructions:
1. Preheat a dry griddle or frying pan over medium-high heat.
2. Cook the chorizo for about 5 minutes per side, until browned and crispy. Drain on paper towels.
3. Boil the diced potatoes until tender, then mash with salt and pepper to taste.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the gorditas by spreading mashed potatoes on each tortilla, followed by a spoonful of chorizo.
6. Top with cheese and cook on the griddle or frying pan until the cheese is melted and bubbly.
7. Serve hot with your choice of toppings.
Cooking Time: 20-25 minutes
Pulled Pork Gorditas with Pineapple Salsa
Discover the perfect fusion of flavors in these mouthwatering Pulled Pork Gorditas, filled with a sweet and tangy Pineapple Salsa. A delicious twist on traditional tacos, this recipe combines tender pulled pork with crispy gordita bread and a fresh pineapple salsa.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup brown sugar
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 onion, sliced
– 2 cloves garlic, minced
– 8 gordita breads
– Pineapple Salsa (see below)
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season pork shoulder with brown sugar, chili powder, cumin, and smoked paprika.
3. Sear the pork in a skillet for 5 minutes per side, then transfer to the oven.
4. Cook for 6-8 hours or until tender.
5. Assemble gorditas by filling with pulled pork and topping with Pineapple Salsa.
Cooking Time: 6-8 hours (oven) + 15 minutes (assembly)
Black Bean and Corn Gorditas with Chipotle Sauce
These crispy gorditas filled with creamy black bean and sweet corn, served with a smoky chipotle sauce, are the perfect fusion of flavors. Get ready to ignite your taste buds!
Ingredients:
– 1 cup cooked black beans
– 1/2 cup frozen corn kernels, thawed
– 1 tablespoon olive oil
– 4 gordita shells (store-bought or homemade)
– 1/4 cup chipotle sauce (homemade or store-bought)
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together black beans, corn kernels, and olive oil. Season with salt and pepper.
3. Divide the bean-corn mixture among the gordita shells, filling them about 2/3 full.
4. Place the filled gorditas on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until crispy.
5. Warm chipotle sauce according to package instructions (or make your own).
6. Serve gorditas with chipotle sauce and desired toppings.
Cooking Time: 15-18 minutes
Chicken Tinga Gorditas with Queso Fresco
Gorditas, crispy and hollow cornmeal pockets, are the perfect vessel for this flavorful chicken tinga filling. Shredded chicken cooked in smoky chipotle tomato sauce is then wrapped in warm tortillas and topped with crumbly queso fresco.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 chipotle pepper in adobo sauce, chopped
– 1 tsp ground cumin
– Salt and pepper to taste
– 8 gordita shells
– Queso fresco crumbles (about 1 cup)
– Optional: cilantro, lime wedges, and sour cream for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add chicken, cumin, chipotle pepper, salt, and pepper. Cook until chicken is cooked through.
4. Stir in diced tomatoes and adobo sauce. Simmer for 10-15 minutes or until sauce has thickened.
5. Warm gordita shells according to package instructions.
6. Fill each shell with chicken tinga mixture and top with queso fresco crumbles.
Cooking Time: About 30 minutes
Breakfast Gorditas with Scrambled Eggs and Chorizo
Start your day off right with these crispy gorditas filled with scrambled eggs, spicy chorizo, and creamy crema. A delicious twist on traditional breakfast tacos.
Ingredients:
– 4 gordita shells
– 1/2 cup cooked chorizo sausage, crumbled
– 2 large eggs
– Salt and pepper to taste
– 1 tablespoon butter
– 1/4 cup shredded queso fresco (optional)
– 1/4 cup crema (Mexican sour cream)
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Crack the eggs into a bowl and scramble them with a fork. Add salt and pepper to taste.
3. Add the crumbled chorizo sausage to the eggs and stir to combine.
4. Warm the gordita shells according to package instructions.
5. Butter one side of each gordita shell.
6. Place the scrambled egg mixture onto one half of each gordita, followed by a sprinkle of queso fresco (if using).
7. Fold the other half of the gordita over the filling and cook for 2-3 minutes or until crispy.
8. Serve with crema on top.
Cooking Time: 15-20 minutes
Shrimp and Mango Gorditas with Lime Crema
Gorditas are traditional Mexican cornflatbread, perfect for sopping up flavorful fillings. In this recipe, we combine succulent shrimp with sweet mango and tangy lime crema for a unique twist.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup masa harina (corn flour)
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup warm water
– 1/4 cup vegetable oil
– Filling:
+ 1 pound large shrimp, peeled and deveined
+ 1 ripe mango, diced
+ 1 tablespoon olive oil
+ Salt and pepper to taste
– Lime crema:
+ 1 cup sour cream
+ Juice of 2 lime wedges
+ 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F.
2. Mix dry ingredients with warm water, then knead for 5 minutes. Form into 8-10 balls and flatten slightly.
3. Fry gorditas in hot oil until golden (about 30 seconds). Drain on paper towels.
4. Fill each gordita with shrimp-mango mixture and top with lime crema.
5. Serve immediately.
Cooking Time: 20-25 minutes
Vegan Jackfruit Gorditas with Cilantro Slaw
Vegan Jackfruit Gorditas with Cilantro Slaw: A flavorful twist on traditional Mexican gorditas, this recipe combines tender jackfruit with a crunchy cilantro slaw for a delightful vegetarian treat.
Ingredients:
– 1 cup cooked jackfruit
– 2 cups masa harina
– 1/4 teaspoon salt
– 1/4 cup warm water
– Vegetable oil for frying
– Cilantro Slaw:
+ 1 cup chopped cilantro
+ 1 lime, juiced
+ 1 tablespoon apple cider vinegar
+ 1/2 teaspoon salt
Instructions:
1. In a large bowl, combine cooked jackfruit, masa harina, and salt.
2. Gradually add warm water to form a dough. Knead until smooth.
3. Divide the dough into 8-10 portions. Roll each portion into a ball and flatten slightly.
4. Fry the gorditas in hot oil for 30 seconds on each side or until crispy and golden.
5. Drain excess oil and serve with Cilantro Slaw.
Cilantro Slaw:
1. In a bowl, combine chopped cilantro, lime juice, apple cider vinegar, and salt.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
3. Serve the slaw alongside the fried gorditas.
Cooking Time: 10-15 minutes
Pork Carnitas Gorditas with Pickled Onions
Pork Carnitas Gorditas with Pickled Onions: A flavorful Mexican-inspired dish featuring tender pork, crispy gordita bread, and tangy pickled onions.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper
– 8 gordita breads
– Pickled Onion Topping (recipe below)
– Optional toppings: diced radishes, sour cream, cilantro
Pickled Onions:
– 1 large red onion, thinly sliced
– 1/2 cup lime juice
– 1/4 cup water
– 1 tablespoon honey
– Salt and pepper
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat lard or oil over medium-high heat. Brown pork chunks, then add orange and lime juice, garlic, oregano, salt, and pepper.
3. Cover the pot and transfer it to the preheated oven. Cook for 2-1/2 hours, or until tender.
4. Warm gordita breads by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble by spooning pork onto warm gorditas, topping with pickled onions, and adding desired toppings.
Cooking Time: 2-1/2 hours (pork), 20 seconds (gordita warming)
Grilled Veggie Gorditas with Chipotle Mayo
Elevate your snack game with these flavorful grilled veggie gorditas slathered with a spicy chipotle mayo. Perfect for a quick lunch or as an appetizer, this recipe combines the best of Mexican cuisine with a burst of grilled vegetables.
Ingredients:
– 4 corn tortillas
– 1 cup mixed vegetables (bell peppers, zucchini, onions, mushrooms)
– 2 tablespoons olive oil
– 1 chipotle pepper in adobo sauce, minced
– 1/2 cup mayonnaise
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush tortillas with olive oil and grill for 30 seconds on each side.
3. In a separate bowl, mix minced chipotle pepper with mayonnaise.
4. Grill mixed vegetables until tender, about 5-7 minutes per side.
5. Assemble gorditas by spreading chipotle mayo on the grilled tortilla, then topping with grilled vegetables and optional toppings.
Cooking Time: 15-20 minutes
Barbacoa Beef Gorditas with Cilantro Lime Rice
Experience the rich flavors of Mexico with this tender Barbacoa beef and crispy gordita combination, served with a refreshing side of cilantro lime rice.
Ingredients:
For the Barbacoa:
– 2 lbs beef brisket or chuck, cut into small pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper, to taste
For the Cilantro Lime Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the beef in batches until cooked through.
3. Add onion, garlic, jalapeño, beef broth, tomato paste, and cumin to the pot. Simmer for 2 hours or overnight.
4. Cook rice according to package instructions. Mix in cilantro, lime juice, and olive oil.
5. Warm gordita shells according to package instructions.
6. Assemble by placing a spoonful of Barbacoa beef onto a gordita shell, followed by a scoop of Cilantro Lime Rice.
Cooking Time: 2 hours (plus prep time)
Sweet Potato and Black Bean Gorditas
Sweet Potato and Black Bean Gorditas Recipe
A flavorful twist on traditional gorditas, this recipe combines the natural sweetness of sweet potatoes with the savory goodness of black beans.
Ingredients:
- 1 large sweet potato, cooked and mashed
- 1 can black beans, drained and rinsed
- 1/4 cup masa harina (corn flour)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon vegetable oil
- Optional: shredded cheese, sour cream, diced onions, and cilantro for toppings
Instructions:
- Mix together mashed sweet potato, black beans, masa harina, salt, and baking powder until well combined.
- Knead the mixture into small balls, about 1 inch in diameter.
- Heat the vegetable oil in a non-stick skillet over medium heat. Flatten each ball slightly and cook for 3-4 minutes per side, or until crispy and golden.
- Warm gorditas on a baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes before serving with desired toppings.
Cooking Time: 20-25 minutes
Baja Fish Gorditas with Cabbage Slaw
Experience the flavors of Mexico’s Baja Peninsula with this delicious recipe that combines tender fish, crispy gordita bread, and a refreshing slaw. This dish is perfect for a quick weeknight meal or a casual dinner party.
Ingredients:
– 1 pound cod fillets, cut into small pieces
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 4 gordita bread rounds
– 1 head of cabbage, thinly sliced
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Dredge fish pieces in the flour mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Cook fish for 3-4 minutes per side, or until cooked through.
4. Warm gordita bread rounds by wrapping them in foil and baking at 350°F for 5 minutes.
5. In a bowl, combine cabbage slaw ingredients. Season with salt and pepper to taste.
6. Assemble the dish by placing cooked fish on top of warmed gordita bread, then topping with cabbage slaw.
Cooking Time: 20-25 minutes
Al Pastor Gorditas with Grilled Pineapple
Gorditas, crispy and soft Mexican flatbread, are typically filled with savory meats. This recipe takes a twist by pairing them with sweet grilled pineapple and spicy al pastor pork. A match made in heaven!
Ingredients:
– 8 gordita shells
– 1 lb boneless pork shoulder, thinly sliced
– 1/4 cup pineapple juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 ripe pineapple, cut into wedges
– Lime wedges, for serving
Instructions:
1. Grill the pineapple slices until caramelized.
2. In a separate pan, cook the pork shoulder with olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Warm the gordita shells according to package instructions.
4. Assemble the gordsitas by filling them with cooked pork, grilled pineapple, and a squeeze of lime juice.
5. Serve immediately.
Cooking Time: 30 minutes
Turkey Picadillo Gorditas with Olives and Raisins
A twist on traditional picadillo, this recipe combines tender turkey, sweet raisins, and savory olives in crispy gordita shells.
Ingredients:
– 1 lb ground turkey
– 1/2 cup finely chopped onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup raisins
– 1/4 cup pitted green olives, sliced
– 8-10 gordita shells
Instructions:
1. In a large skillet, cook the turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the chopped onion, cilantro, jalapeño, cumin, paprika, salt, and pepper to the skillet. Cook until the mixture is well combined and heated through.
3. Stir in the raisins and olives. Cook for an additional 2-3 minutes.
4. Warm the gordita shells according to package instructions.
5. Spoon the turkey picadillo mixture onto the warmed gorditas.
Cooking Time: 20-25 minutes
Lobster Gorditas with Garlic Butter Sauce
Gorditas, a type of Mexican corn flatbread, gets an opulent upgrade with the addition of succulent lobster and rich garlic butter sauce.
Ingredients:
– 1 package gordita mix
– 1/2 pound cooked lobster meat, diced
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Prepare gordita mix according to package instructions.
3. In a skillet, melt 2 tablespoons butter over medium heat. Add garlic and sauté until fragrant.
4. Stir in heavy cream and cook until slightly thickened.
5. Add cooked lobster meat and stir until well combined. Season with salt and pepper to taste.
6. Split gorditas in half and toast in the oven for 5-7 minutes or until crispy.
7. Spread garlic butter sauce on each gordita half, followed by a spoonful of lobster mixture.
8. Serve immediately, garnished with cilantro leaves if desired.
Cooking Time: Approximately 20-25 minutes from start to finish.
Portobello Mushroom Gorditas with Poblano Cream
Experience the rich flavors of Mexico with these tender Portobello mushroom-filled gorditas smothered in a creamy poblano sauce. This recipe combines earthy mushrooms with spicy peppers and tangy sour cream for a deliciously satisfying treat.
Ingredients:
– 4 Portobello mushrooms, stems removed and caps sliced into thin strips
– 1/2 cup corn tortillas
– 1/4 cup vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 poblano pepper, roasted and chopped
– 1/2 cup sour cream
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add mushroom strips and cook until tender.
4. Warm tortillas by wrapping them in damp paper towels and microwaving for 20-30 seconds.
5. Assemble gorditas by filling warm tortillas with mushrooms and topping with poblano cream (roast poblano pepper, blend with sour cream, and season).
6. Serve immediately, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Carne Asada Gorditas with Guacamole
Savor the rich flavors of Mexico with this mouthwatering recipe that combines tender grilled steak, crispy gorditas, and creamy guacamole. Perfect for a quick dinner or fiesta gathering.
Ingredients:
– 1 pound flank steak
– 4 gordita shells (store-bought or homemade)
– 2 ripe avocados
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat grill to medium-high heat. Season steak with salt and pepper. Grill for 4-5 minutes per side or until cooked through.
2. Meanwhile, warm gordita shells according to package instructions.
3. In a bowl, mix together avocado, lime juice, red onion, and jalapeño pepper.
4. Slice grilled steak against the grain. Serve with warmed gorditas and guacamole.
Cooking Time:
– Grilling time: 8-10 minutes
– Total preparation time: 20-25 minutes
Chickpea and Spinach Gorditas with Tahini Drizzle
Gorditas are a popular Mexican street food, typically filled with meats or cheese. In this recipe, we give them a creative twist by filling them with chickpeas and spinach, and topping with a creamy tahini drizzle.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup fresh spinach leaves
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/8 teaspoon baking powder
– 1 tablespoon vegetable oil
– 1/2 cup tahini paste
– 3 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chickpeas, spinach, flour, salt, and baking powder.
3. Gradually add vegetable oil and mix until a dough forms.
4. Divide the dough into 6-8 equal pieces and shape each piece into a ball.
5. Flatten each ball into a disk shape, about 1/8 inch thick.
6. Bake for 15-20 minutes or until crispy and golden.
7. Meanwhile, prepare tahini drizzle by mixing tahini paste with lemon juice, salt, and pepper to taste.
8. Assemble gorditas by spreading a small amount of tahini on top of each disk, then fold in half to form a triangle.
Cooking Time: 15-20 minutes
Pumpkin and Chorizo Gorditas with Cotija Cheese
Pumpkin and Chorizo Gorditas with Cotija Cheese: A flavorful twist on traditional gordita recipes, this dish combines the sweetness of pumpkin with the spiciness of chorizo and the tanginess of Cotija cheese.
Ingredients:
• 2 cups cooked pumpkin puree
• 1 pound Mexican chorizo, casings removed
• 1/4 cup vegetable oil
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup warm water
• Cotija cheese, crumbled (for serving)
• Optional: chopped cilantro, lime wedges
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine flour, salt, and baking powder.
3. Gradually add warm water to the dry ingredients, stirring until a dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Divide the dough into 6-8 equal pieces.
6. Roll each piece into a ball and flatten slightly into gordita shapes.
7. Heat oil in a large skillet over medium-high heat. Cook gorditas for 2-3 minutes on each side, or until golden brown.
8. Meanwhile, cook chorizo in a separate pan over medium heat, breaking apart with a spoon as it cooks.
9. To assemble the gorditas, place a cooked gordita on a plate, top with a spoonful of pumpkin puree, and sprinkle with crumbled Cotija cheese. Serve immediately.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your snack game with these delicious gordita recipes! From classic cheese and chorizo to more adventurous options like shrimp and mango or vegan jackfruit, there’s something for everyone. Whether you’re looking for a quick lunch or a fun twist on dinner, this collection of 20 mouthwatering recipes is sure to satisfy. With flavors ranging from spicy chipotle to tangy lime crema, these gorditas are perfect for any occasion – whether you’re watching the game, hosting a party, or just need a little pick-me-up.
