20 Delicious Gordita Recipes for Every Occasion

There’s something magical about gorditas—those thick, soft tortillas split open and stuffed with endless possibilities. Whether you’re craving quick weeknight dinners, festive party bites, or cozy comfort food, these versatile pockets deliver flavor in every bite. Ready to explore delicious fillings and creative twists? Dive into our roundup of 20 mouthwatering gordita recipes perfect for any occasion!

Cheesy Beef Gorditas with Avocado Crema

Mmm, picture this: you’re craving something hearty and cheesy, but also fresh and satisfying. These cheesy beef gorditas deliver exactly that—crispy corn pockets stuffed with seasoned beef and melted cheese, then topped with the creamiest avocado sauce. You’ll love how the warm, savory filling contrasts with the cool, tangy crema.

Ingredients

• 1 cup masa harina
• 3/4 cup warm water
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1/2 cup diced onion
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro

Instructions

1. Combine masa harina, warm water, and salt in a medium bowl until a smooth dough forms.
2. Divide the dough into 6 equal portions and roll each into a ball.
3. Press each ball into a 4-inch circle using a tortilla press or flat surface.
4. Heat vegetable oil in a skillet over medium-high heat until shimmering.
5. Cook each gordita for 2-3 minutes per side until golden brown and slightly puffed.
6. Remove gorditas and carefully slice open one edge to create a pocket, being careful not to cut through completely.
7. In the same skillet, cook ground beef over medium heat until no pink remains, about 8 minutes.
8. Add diced onion and cook for 3 more minutes until softened.
9. Sprinkle chili powder, cumin, and garlic powder over the beef mixture and stir to combine.
10. Fill each gordita pocket with the seasoned beef mixture.
11. Sprinkle cheddar cheese inside each gordita while the beef is still hot to help it melt.
12. In a blender, combine avocado, sour cream, lime juice, and cilantro until smooth.
13. Drizzle the avocado crema over the filled gorditas just before serving.

Keep these beauties warm in a 200°F oven if you’re not serving immediately—the crisp texture holds up surprisingly well. That first bite gives you the satisfying crunch of the corn shell giving way to the juicy, spiced beef and oozy cheese, all balanced by the bright, creamy avocado sauce. Try serving them with extra lime wedges for squeezing over top, or pile on some pickled jalapeños if you want an extra kick.

Spicy Chorizo and Potato Gorditas

Remember those chilly evenings when you just want something warm and satisfying? These spicy chorizo and potato gorditas hit all the right notes. They’re like little pockets of comfort that pack a flavorful punch.

Ingredients

– 1 lb Mexican chorizo
– 2 medium russet potatoes
– 2 cups masa harina
– 1 1/4 cups warm water
– 1 tsp salt
– 1/2 cup vegetable oil
– 1/2 cup chopped white onion
– 2 cloves minced garlic
– 1/4 cup chopped fresh cilantro
– 1/2 cup crumbled queso fresco

Instructions

1. Peel and dice the potatoes into 1/2-inch cubes.
2. Place potato cubes in a medium saucepan and cover with cold water by 1 inch.
3. Bring potatoes to a boil over high heat, then reduce to medium and cook for 8-10 minutes until fork-tender.
4. Drain potatoes thoroughly and set aside to cool completely.
5. In a large bowl, combine masa harina, salt, and warm water.
6. Mix with your hands until a smooth dough forms that doesn’t stick to your fingers.
7. Divide dough into 8 equal portions and roll into balls.
8. Cover dough balls with a damp kitchen towel to prevent drying.
9. Remove chorizo from casing and crumble into a large skillet.
10. Cook chorizo over medium heat for 5-7 minutes, breaking it up with a spatula until browned.
11. Add chopped onion and minced garlic to the skillet.
12. Cook for 3-4 minutes until onions are translucent and fragrant.
13. Add cooked potatoes to the skillet and stir to combine.
14. Cook mixture for 2-3 minutes until potatoes are lightly browned.
15. Stir in chopped cilantro and remove from heat.
16. Press one dough ball between your palms to form a 4-inch circle.
17. Place 2 tablespoons of filling in the center of the circle.
18. Fold dough over filling and pinch edges to seal completely.
19. Gently flatten the sealed gordita to about 1/2-inch thickness.
20. Repeat with remaining dough balls and filling.
21. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F.
22. Fry gorditas in batches for 3-4 minutes per side until golden brown and crisp.
23. Drain gorditas on a paper towel-lined plate.
24. Sprinkle with crumbled queso fresco while still warm.

Let these golden beauties cool for a minute before diving in. The crispy masa exterior gives way to that spicy, savory filling that’s pure comfort. They’re fantastic with a dollop of crema or sliced avocado for extra creaminess.

Pulled Pork Gorditas with Pineapple Salsa

Wondering what to make for your next casual dinner that feels both comforting and exciting? These pulled pork gorditas with pineapple salsa are your answer. You get tender, flavorful pork tucked inside warm corn cakes, all topped with a bright, fresh salsa that cuts through the richness perfectly.

Ingredients

– 3 lbs pork shoulder
– 1 tbsp vegetable oil
– 1 cup chicken broth
– 1/2 cup barbecue sauce
– 2 cups masa harina
– 1 1/2 cups warm water
– 1/4 cup vegetable oil
– 1 tsp salt
– 2 cups diced fresh pineapple
– 1/2 cup diced red onion
– 1/4 cup chopped cilantro
– 1 jalapeño, minced
– 2 tbsp lime juice
– 1/4 tsp salt

Instructions

1. Preheat your oven to 300°F.
2. Pat the pork shoulder dry with paper towels.
3. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat.
4. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
5. Pour 1 cup chicken broth around the pork.
6. Cover the Dutch oven and transfer it to the preheated oven.
7. Braise the pork for 4 hours until it shreds easily with a fork.
8. Remove the pork from the oven and let it rest for 15 minutes.
9. Shred the pork using two forks, discarding any large fat pieces.
10. Mix 1/2 cup barbecue sauce into the shredded pork.
11. Combine 2 cups masa harina, 1 1/2 cups warm water, 1/4 cup vegetable oil, and 1 teaspoon salt in a bowl.
12. Knead the dough until smooth, about 2 minutes.
13. Divide the dough into 8 equal portions and roll into balls.
14. Flatten each ball into a 1/2-inch thick disc.
15. Heat a skillet over medium heat.
16. Cook each gordita for 3-4 minutes per side until golden brown with some char spots.
17. Combine 2 cups diced pineapple, 1/2 cup diced red onion, 1/4 cup cilantro, 1 minced jalapeño, 2 tablespoons lime juice, and 1/4 teaspoon salt in a bowl.
18. Let the salsa sit for 10 minutes to allow flavors to meld.
19. Split each cooked gordita open around the edges to form a pocket.
20. Fill each gordita with pulled pork and top with pineapple salsa.
Zesty pineapple salsa contrasts beautifully with the rich, smoky pork, while the slightly crisp gorditas provide the perfect sturdy vessel. Try serving them with extra lime wedges for squeezing, or pile on some pickled red onions for extra tang. They’re messy in the best way—guaranteed to disappear fast at any gathering.

Black Bean and Corn Gorditas with Chipotle Sauce

Aren’t you craving something hearty and satisfying that comes together without a fuss? These black bean and corn gorditas with chipotle sauce are your new weeknight hero—they’re packed with flavor, easy to customize, and totally comforting. You’ll love how the warm, fluffy masa cakes cradle the smoky-spicy filling and creamy sauce.

Ingredients

– 2 cups masa harina
– 1 1/4 cups warm water
– 1/2 tsp salt
– 2 tbsp vegetable oil
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn, thawed
– 1/2 cup diced red onion
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/2 cup sour cream
– 2 tbsp chipotle in adobo, minced
– 1 tbsp lime juice
– 1/4 cup chopped fresh cilantro

Instructions

1. Combine masa harina, warm water, and salt in a medium bowl until a soft dough forms.
2. Divide dough into 8 equal portions and roll each into a ball.
3. Flatten each ball into a 1/4-inch thick round using your palms or a tortilla press.
4. Heat a large skillet over medium heat and brush lightly with 1 tbsp vegetable oil.
5. Cook gorditas for 3-4 minutes per side, until lightly browned and slightly puffed.
6. Transfer cooked gorditas to a plate and cover with a clean kitchen towel to keep warm.
7. Heat remaining 1 tbsp vegetable oil in the same skillet over medium heat.
8. Add red onion and sauté for 3 minutes until softened.
9. Stir in black beans, corn, cumin, and chili powder, cooking for 4-5 minutes until heated through.
10. In a small bowl, whisk together sour cream, chipotle in adobo, and lime juice until smooth.
11. Split each warm gordita open along the edge to form a pocket, being careful not to cut all the way through.
12. Fill each gordita with the black bean and corn mixture.
13. Drizzle chipotle sauce over the filling and sprinkle with chopped cilantro.
Perfectly crisp outside and tender inside, these gorditas deliver a smoky kick from the chipotle sauce that balances the sweet corn and earthy beans. Try serving them with a side of tangy slaw or extra lime wedges for squeezing over top—they’re fantastic for casual dinners or even a fun appetizer spread.

Chicken Tinga Gorditas with Queso Fresco

Sometimes you just need that perfect combo of crispy, saucy, and creamy—and these Chicken Tinga Gorditas totally deliver. Picture tender shredded chicken simmered in a smoky chipotle tomato sauce, all piled onto warm, thick corn cakes and topped with fresh crumbled cheese. You’re going to love how simple they are to put together for a seriously satisfying meal.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup masa harina
• 3/4 cup warm water
• 1 tbsp vegetable oil
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted tomatoes
• 2 chipotle peppers in adobo sauce
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro

Instructions

1. Place chicken breasts in a medium pot and cover with water.
2. Bring to a boil over high heat, then reduce heat to low and simmer for 15 minutes until chicken is cooked through.
3. Remove chicken from pot and let cool until safe to handle.
4. Shred chicken using two forks, pulling meat apart into fine strands.
5. Combine masa harina and warm water in a medium bowl, stirring until a soft dough forms.
6. Divide dough into 6 equal portions and roll each into a ball.
7. Press each ball between your palms to form 1/4-inch thick rounds.
8. Heat a large skillet over medium-high heat and cook gorditas for 3-4 minutes per side until golden brown with some dark spots.
9. Remove gorditas from skillet and set aside.
10. Heat vegetable oil in the same skillet over medium heat.
11. Add diced onion and cook for 4-5 minutes until softened and translucent.
12. Add minced garlic and cook for 1 minute until fragrant.
13. Combine fire-roasted tomatoes, chipotle peppers, oregano, and cumin in a blender.
14. Blend on high speed for 30 seconds until completely smooth.
15. Pour tomato mixture into skillet with onions and garlic.
16. Simmer sauce for 8-10 minutes, stirring occasionally, until slightly thickened.
17. Add shredded chicken to the sauce and stir to coat completely.
18. Cook chicken mixture for 5 minutes until heated through.
19. Spoon chicken tinga onto warm gorditas.
20. Top with crumbled queso fresco and chopped cilantro.

Unbelievably good, these gorditas give you that fantastic contrast of the slightly crisp masa cakes against the saucy, smoky chicken. The queso fresco adds a cool, salty creaminess that balances the chipotle heat perfectly. Try serving them open-faced with extra lime wedges for squeezing, or stack them up for a seriously impressive weeknight dinner that feels way fancier than it actually is.

Breakfast Gorditas with Scrambled Eggs and Chorizo

Oh my goodness, have you ever had one of those mornings where you want something hearty but don’t want to spend forever in the kitchen? These breakfast gorditas are your new best friend—they’re like little edible pockets of joy stuffed with all your favorite morning flavors. Perfect for weekend brunch or when you need an extra-special start to your day.

Ingredients

– 1 cup masa harina
– 3/4 cup warm water
– 1/2 tsp salt
– 1 tbsp vegetable oil
– 8 oz Mexican chorizo
– 4 large eggs
– 1/4 cup milk
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 2 tbsp unsalted butter

Instructions

1. Combine 1 cup masa harina, 3/4 cup warm water, and 1/2 teaspoon salt in a medium bowl.
2. Knead the mixture for 2 minutes until it forms a smooth, pliable dough that doesn’t crack when pressed.
3. Divide the dough into 4 equal portions and roll each into a ball.
4. Press each ball between your palms to form 1/4-inch thick discs about 4 inches in diameter.
5. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
6. Cook the masa discs for 3-4 minutes per side until golden brown and slightly puffed.
7. Remove the cooked gorditas and let them cool for 2 minutes before carefully slicing them open like pita pockets.
8. In the same skillet, cook 8 ounces Mexican chorizo over medium heat for 6-8 minutes, breaking it up with a spatula until fully cooked and crumbly.
9. Whisk together 4 large eggs and 1/4 cup milk in a small bowl until fully combined and slightly frothy.
10. Push the cooked chorizo to one side of the skillet and melt 2 tablespoons unsalted butter in the empty space.
11. Pour the egg mixture into the buttered area and scramble for 2-3 minutes, stirring constantly until soft curds form.
12. Combine the scrambled eggs with the chorizo in the skillet and cook together for 1 more minute.
13. Remove the skillet from heat and stir in 1/2 cup shredded Monterey Jack cheese until melted.
14. Fold in 1/4 cup chopped fresh cilantro just before serving.
15. Stuff each gordita pocket generously with the chorizo and egg mixture.

Vibrant and satisfying, these gorditas offer the perfect textural contrast between the slightly crisp masa shell and the fluffy, cheesy filling. The spicy chorizo really shines against the mild eggs, making each bite a flavor explosion. Try serving them with a side of fresh pico de gallo or avocado slices for an extra fresh element that cuts through the richness.

Shrimp and Mango Gorditas with Lime Crema

Mmm, picture this: warm, fluffy gorditas stuffed with sweet mango and juicy shrimp, all topped with a zesty lime crema. You get that perfect combo of savory and sweet in every single bite. It’s the kind of meal that feels fancy but comes together so easily—you’ll want to make it again and again.

Ingredients

– 1 cup masa harina
– 3/4 cup warm water
– 1/2 tsp salt
– 1 tbsp vegetable oil
– 1 lb raw shrimp, peeled and deveined
– 1 tsp chili powder
– 1/2 tsp cumin
– 1 ripe mango, diced
– 1/4 cup red onion, finely chopped
– 2 tbsp fresh cilantro, chopped
– 1/2 cup sour cream
– 2 tbsp lime juice
– 1/4 tsp garlic powder

Instructions

1. In a medium bowl, combine 1 cup masa harina, 3/4 cup warm water, 1/2 tsp salt, and 1 tbsp vegetable oil until a smooth dough forms.
2. Divide the dough into 6 equal portions and roll each into a ball.
3. Press each ball between your palms to form 1/4-inch thick rounds.
4. Heat a skillet over medium-high heat and cook each gordita for 3 minutes per side, until lightly browned and puffed.
5. In a separate bowl, toss 1 lb shrimp with 1 tsp chili powder and 1/2 tsp cumin until evenly coated.
6. Cook the shrimp in the same skillet over medium heat for 2-3 minutes per side, until opaque and firm.
7. Tip: Don’t overcrowd the skillet—cook shrimp in batches if needed for even browning.
8. In a small bowl, mix 1/2 cup sour cream, 2 tbsp lime juice, and 1/4 tsp garlic powder to make the lime crema.
9. Slice each cooked gordita open like a pita pocket, being careful not to cut all the way through.
10. Fill each gordita with cooked shrimp, diced mango, chopped red onion, and cilantro.
11. Tip: For extra flavor, warm the gorditas for 1 minute in the skillet before filling.
12. Drizzle the lime crema generously over the filled gorditas.
13. Tip: If your crema is too thick, thin it with 1 tsp water at a time until it reaches a drizzle-able consistency.

You’ll love the contrast between the warm, corn-flavored gorditas and the cool, tangy crema. The juicy shrimp and sweet mango create a tropical vibe that’s perfect for summer nights. Serve them with extra lime wedges for squeezing over the top—it brightens everything up!

Vegan Jackfruit Gorditas with Cilantro Slaw

Perfect for when you’re craving something hearty but plant-based, these vegan jackfruit gorditas deliver incredible flavor without any meat. You’ll love how the tender, shredded jackfruit mimics pulled pork while the crispy corn cakes provide the perfect base. Let’s get cooking—this comes together faster than you might think!

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 (20 oz) can young green jackfruit in brine, drained and rinsed
• 1/2 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Combine 2 cups masa harina, 1 1/4 cups warm water, and 1/2 tsp salt in a large bowl until a smooth dough forms.
2. Divide the dough into 8 equal portions and roll each into a ball.
3. Press each ball into a 1/2-inch thick disk using your palms or a tortilla press.
4. Heat a skillet over medium heat and cook each gordita for 3-4 minutes per side until lightly browned and cooked through.
5. Use a sharp knife to carefully slice each gordita horizontally about three-quarters through to create a pocket.
6. Heat 2 tbsp vegetable oil in a separate skillet over medium heat.
7. Add drained jackfruit and cook for 5 minutes, breaking it apart with a fork as it heats.
8. Stir in 1/2 cup vegetable broth, 2 tbsp tomato paste, 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp garlic powder.
9. Simmer the jackfruit mixture for 10 minutes until most liquid has absorbed and texture resembles pulled meat.
10. Combine 2 cups shredded cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt in a bowl to make the slaw.
11. Fill each gordita pocket with jackfruit mixture and top generously with cilantro slaw.

Vibrant and satisfying, these gorditas offer a wonderful contrast between the warm, savory jackfruit and the cool, crunchy slaw. The corn cakes stay slightly crisp outside while remaining soft inside—perfect for holding all those delicious fillings. Try serving them with extra lime wedges for squeezing over top, or add sliced avocado for extra creaminess that complements the spices beautifully.

Pork Carnitas Gorditas with Pickled Onions

Remember those amazing street food moments? You know, when you bite into something so perfectly crispy and tender that you just have to close your eyes and savor it? That’s exactly what these pork carnitas gorditas deliver—a handheld fiesta that’s surprisingly easy to make at home.

Ingredients

– 2 lbs pork shoulder
– 1 cup orange juice
– 1/4 cup lime juice
– 1 tbsp cumin
– 2 tsp oregano
– 1 tsp chili powder
– 1 red onion
– 1/2 cup white vinegar
– 1 tsp sugar
– 2 cups masa harina
– 1 1/4 cups warm water
– 1/2 cup vegetable oil
– 1 avocado
– 1/4 cup cilantro

Instructions

1. Cut the pork shoulder into 2-inch cubes and place in a Dutch oven.
2. Pour the orange juice and lime juice over the pork.
3. Sprinkle the cumin, oregano, and chili powder evenly over the meat.
4. Bring the mixture to a simmer over medium-high heat, then reduce heat to low.
5. Cover and cook for 2 hours until the pork shreds easily with a fork.
6. While the pork cooks, thinly slice the red onion and place in a bowl.
7. Heat the white vinegar and sugar in a small saucepan until the sugar dissolves.
8. Pour the hot vinegar mixture over the sliced onions and let sit for 1 hour.
9. Combine the masa harina and warm water in a mixing bowl to form a dough.
10. Divide the dough into 8 equal portions and roll into balls.
11. Press each ball into a 1/4-inch thick disc using a tortilla press or heavy pan.
12. Heat the vegetable oil in a skillet to 350°F.
13. Fry each masa disc for 2-3 minutes per side until golden and puffed.
14. Remove the cooked pork from the Dutch oven and shred using two forks.
15. Increase the heat to medium-high and cook the shredded pork in the remaining juices for 10 minutes until crispy edges form.
16. Cut the avocado into slices and chop the cilantro.
17. Split each fried gordita halfway through to create a pocket.
18. Fill each gordita with the crispy pork carnitas.
19. Top with pickled onions, avocado slices, and fresh cilantro.

Using warm water for the masa dough prevents cracking when you press the gorditas. Letting the pork develop those crispy edges in its own rendered fat creates the perfect carnitas texture. Draining the pickled onions on a paper towel before serving keeps your gorditas from getting soggy.

Unbelievably satisfying, these gorditas offer the ultimate textural contrast between the crispy masa shell and the tender, juicy pork. The bright pickled onions cut through the richness beautifully, while the creamy avocado adds cooling balance. Try serving them with extra lime wedges for squeezing over the top, or set up a build-your-own station with different salsas and toppings for a fun dinner party.

Grilled Veggie Gorditas with Chipotle Mayo

Grilled veggie gorditas are the perfect handheld meal for when you want something satisfying but not too heavy. You get that amazing char from the grill paired with creamy chipotle mayo, all tucked into warm corn pockets. It’s one of those meals that feels special but comes together without much fuss.

Ingredients

– 2 cups masa harina
– 1 1/4 cups warm water
– 1/2 teaspoon salt
– 2 tablespoons vegetable oil
– 1 large zucchini, sliced lengthwise into 1/4-inch strips
– 1 red bell pepper, quartered and seeded
– 1 red onion, sliced into 1/2-inch rounds
– 1/2 cup mayonnaise
– 2 tablespoons chipotle in adobo, minced
– 1 tablespoon lime juice

Instructions

1. Combine masa harina, warm water, and salt in a medium bowl until a soft dough forms.
2. Divide the dough into 8 equal portions and roll each into a smooth ball.
3. Flatten each ball into a 1/4-inch thick disk using a tortilla press or heavy pan.
4. Heat a large skillet or griddle over medium-high heat until a drop of water sizzles immediately.
5. Cook each gordita for 2-3 minutes per side until lightly browned and cooked through.
6. Remove gorditas from skillet and gently pinch the edges to create a slight rim while still warm.
7. Preheat your grill to medium-high heat (about 400°F).
8. Brush zucchini, bell pepper, and onion slices with vegetable oil on both sides.
9. Grill vegetables for 4-5 minutes per side until tender with visible grill marks.
10. Remove vegetables from grill and chop into bite-sized pieces.
11. Whisk together mayonnaise, minced chipotle in adobo, and lime juice in a small bowl.
12. Split each gordita open about three-quarters of the way through to create a pocket.
13. Fill each gordita with grilled vegetables and drizzle generously with chipotle mayo. Ultimately, you’ll love the contrast between the slightly crisp gordita exterior and the smoky, tender vegetables inside. The chipotle mayo adds just the right amount of creamy heat that ties everything together beautifully. These are fantastic served with a simple side salad or extra lime wedges for squeezing over top.

Barbacoa Beef Gorditas with Cilantro Lime Rice

Unbelievably delicious and perfect for your next taco night, these barbacoa beef gorditas with cilantro lime rice will become your new favorite meal. You get tender, slow-cooked beef wrapped in warm, thick corn tortillas, all served alongside bright, zesty rice that balances everything out perfectly.

Ingredients

• 2 lbs beef chuck roast
• 4 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cloves
• 2 bay leaves
• 1 cup white rice
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 tsp salt
• 1/4 cup vegetable oil

Instructions

1. Place beef chuck roast in a slow cooker.
2. Add minced garlic, beef broth, apple cider vinegar, ground cumin, dried oregano, salt, black pepper, ground cloves, and bay leaves to the slow cooker.
3. Cover and cook on low for 8 hours until the beef shreds easily with a fork.
4. Remove bay leaves and discard them.
5. Shred the beef using two forks, then mix it back into the cooking liquid.
6. Combine masa harina, warm water, and salt in a bowl to form a dough.
7. Divide the dough into 8 equal balls.
8. Press each ball into a 1/4-inch thick round using a tortilla press or heavy pan.
9. Heat a skillet over medium-high heat until a drop of water sizzles immediately.
10. Cook each gordita for 2 minutes per side until lightly browned and cooked through.
11. Rinse white rice under cold water until the water runs clear to remove excess starch.
12. Combine rinsed rice and 2 cups water in a saucepan.
13. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
14. Remove rice from heat and let it stand covered for 5 minutes to finish steaming.
15. Fluff the rice with a fork, then stir in chopped cilantro and lime juice.
16. Heat vegetable oil in a separate skillet over medium heat until shimmering.
17. Fry each cooked gordita for 30 seconds per side until puffed and golden.
18. Drain gorditas on paper towels to remove excess oil.
19. Fill each gordita with shredded barbacoa beef.
20. Serve immediately with cilantro lime rice on the side.

Every bite gives you that incredible contrast between the crispy, slightly chewy gordita shell and the melt-in-your-mouth barbacoa beef. The bright cilantro lime rice cuts through the richness beautifully, making this feel like a complete restaurant-quality meal right at home. Try serving these with extra lime wedges and a dollop of crema for an extra special touch that your family will love.

Sweet Potato and Black Bean Gorditas

Wondering what to make for a cozy weeknight dinner that feels special but comes together easily? These sweet potato and black bean gorditas are your answer. You get warm, pillowy masa cakes stuffed with a smoky, slightly sweet filling that hits all the right comfort food notes.

Ingredients

– 2 cups masa harina
– 1 1/4 cups warm water
– 1/2 tsp salt
– 2 tbsp vegetable oil
– 1 large sweet potato
– 1 tbsp olive oil
– 1/2 tsp cumin
– 1/2 tsp smoked paprika
– 1 (15 oz) can black beans
– 1/4 cup chopped cilantro
– 1/2 cup crumbled cotija cheese

Instructions

1. Preheat your oven to 400°F.
2. Prick the sweet potato all over with a fork.
3. Bake the sweet potato directly on the oven rack for 45 minutes, or until it’s soft when squeezed.
4. Let the sweet potato cool until you can handle it comfortably.
5. Scoop the sweet potato flesh into a medium bowl and discard the skin.
6. Mash the sweet potato with a fork until smooth.
7. Heat 1 tablespoon of olive oil in a skillet over medium heat.
8. Add the cumin and smoked paprika to the skillet and toast for 30 seconds until fragrant.
9. Drain and rinse the can of black beans.
10. Add the black beans to the skillet and cook for 3 minutes, stirring gently.
11. Stir the bean mixture into the mashed sweet potato.
12. Fold in the chopped cilantro and crumbled cotija cheese.
13. In a separate large bowl, combine the masa harina and salt.
14. Gradually add the warm water to the masa mixture, stirring with a fork.
15. Knead the mixture with your hands for 2 minutes until a smooth dough forms. (Tip: If the dough feels dry, add more water 1 tablespoon at a time until it’s pliable like Play-Doh.)
16. Divide the dough into 8 equal portions and roll each into a ball.
17. Press each ball into a 1/4-inch thick round using your palms or a tortilla press.
18. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
19. Cook each masa round for 2 minutes per side, until lightly golden and slightly puffed. (Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.)
20. Let the cooked gorditas cool for 1 minute, then slice each one horizontally about 3/4 of the way through to create a pocket.
21. Spoon about 1/4 cup of the sweet potato and black bean filling into each gordita pocket.
22. Return the filled gorditas to the skillet and cook for 1 minute per side to warm through. (Tip: Press gently with a spatula to help them hold their shape while reheating.)

Let these gorditas shine with their fantastic texture contrast—the crisp exterior gives way to a soft, steamy interior packed with creamy sweet potato and earthy beans. Load them up with extra cotija, a drizzle of crema, or some pickled red onions for a vibrant, restaurant-worthy meal at home.

Baja Fish Gorditas with Cabbage Slaw

Grab your favorite skillet because we’re making the most incredible Baja fish gorditas with cabbage slaw you’ve ever tasted. These little pockets of joy combine crispy fish, fresh slaw, and warm corn cakes into one perfect handheld meal. You’ll be amazed how restaurant-quality these turn out right in your own kitchen.

Ingredients

– 1 lb white fish fillets
– 1 cup all-purpose flour
– 2 tsp chili powder
– 1 tsp garlic powder
– 1 tsp salt
– 1 cup buttermilk
– 2 cups vegetable oil
– 2 cups masa harina
– 1 ½ cups warm water
– ½ tsp baking powder
– 3 cups shredded cabbage
– ¼ cup mayonnaise
– 2 tbsp lime juice
– 1 tsp honey
– ¼ cup chopped cilantro

Instructions

1. Combine 1 cup all-purpose flour, 2 tsp chili powder, 1 tsp garlic powder, and 1 tsp salt in a shallow bowl.
2. Pour 1 cup buttermilk into a separate shallow bowl.
3. Cut 1 lb white fish fillets into 2-inch strips.
4. Dip each fish strip into the buttermilk, then coat thoroughly in the flour mixture.
5. Heat 2 cups vegetable oil in a heavy skillet to 350°F.
6. Fry fish strips for 3-4 minutes until golden brown and crispy.
7. Transfer fried fish to a paper towel-lined plate to drain excess oil.
8. Mix 2 cups masa harina, 1 ½ cups warm water, and ½ tsp baking powder in a medium bowl until a soft dough forms.
9. Divide the dough into 8 equal portions and roll each into a ball.
10. Press each ball into a ¼-inch thick round using your palms or a tortilla press.
11. Heat a dry skillet over medium-high heat for 2 minutes until hot.
12. Cook each gordita for 2 minutes per side until lightly browned and puffed.
13. Combine 3 cups shredded cabbage, ¼ cup mayonnaise, 2 tbsp lime juice, 1 tsp honey, and ¼ cup chopped cilantro in a large bowl.
14. Toss the slaw mixture until all ingredients are evenly coated.
15. Split each warm gordita open along one edge to create a pocket.
16. Stuff each gordita with 2-3 fish strips and a generous scoop of cabbage slaw.

Let these gorditas transport you straight to the Baja coast with their incredible texture contrast. The crispy fish against the soft corn cakes and crunchy slaw creates pure magic in every bite. Try serving them with extra lime wedges and hot sauce for that perfect finishing touch that’ll have everyone asking for seconds.

Al Pastor Gorditas with Grilled Pineapple

Who says you need a fancy taqueria to enjoy incredible al pastor? These gorditas bring all that smoky, sweet, and spicy magic right to your kitchen, and grilling the pineapple first makes all the difference.

Ingredients

• 1 cup masa harina
• 3/4 cup warm water
• 1/4 teaspoon salt
• 1 pound pork shoulder, thinly sliced
• 2 tablespoons achiote paste
• 1/4 cup white vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/4 cup pineapple juice
• 1 tablespoon vegetable oil
• 1/2 fresh pineapple, sliced into rings
• 1/2 white onion, finely chopped
• 1/4 cup fresh cilantro, chopped

Instructions

1. Combine masa harina, warm water, and salt in a medium bowl until a soft dough forms.
2. Divide the dough into 6 equal portions and roll each into a ball.
3. Press each ball into a 1/4-inch thick disc using a tortilla press or heavy pan.
4. Heat a dry skillet over medium-high heat and cook each gordita for 2-3 minutes per side until lightly charred and puffed.
5. Mix achiote paste, vinegar, garlic, oregano, cumin, and pineapple juice in a bowl until smooth.
6. Toss pork slices in the marinade until thoroughly coated, then refrigerate for at least 30 minutes.
7. Heat vegetable oil in a large skillet over medium-high heat and cook marinated pork for 6-8 minutes until browned and cooked through.
8. Preheat an outdoor grill or grill pan to 400°F and grill pineapple rings for 3-4 minutes per side until caramelized with visible grill marks.
9. Chop grilled pineapple into small pieces and set aside.
10. Carefully slice open each cooked gordita to create a pocket, being careful not to cut all the way through.
11. Fill each gordita pocket with cooked al pastor pork, grilled pineapple pieces, chopped onion, and fresh cilantro.

Perfectly crispy gorditas give way to tender, spiced pork and sweet grilled pineapple in every bite. The charred pineapple adds a smoky sweetness that balances the savory al pastor beautifully. Serve them open-faced with extra cilantro and a squeeze of lime for a vibrant presentation that’s as fun to eat as it is to make.

Turkey Picadillo Gorditas with Olives and Raisins

Oh my goodness, you have to try this incredible mashup of flavors! These Turkey Picadillo Gorditas combine savory ground turkey with sweet raisins and briny olives, all tucked into warm, fluffy corn cakes. It’s the kind of cozy, satisfying meal that’ll have everyone asking for seconds.

Ingredients

– 1 lb ground turkey
– 1 cup masa harina
– 1/2 cup warm water
– 1/4 cup raisins
– 1/4 cup sliced green olives
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
– 1/4 cup vegetable oil for frying

Instructions

1. Combine 1 cup masa harina and 1/2 cup warm water in a medium bowl.
2. Knead the mixture for 2 minutes until it forms a smooth dough.
3. Divide the dough into 6 equal portions and roll each into a ball.
4. Press each ball into a 1/2-inch thick patty using your palms.
5. Heat 1/4 cup vegetable oil in a large skillet over medium heat until it shimmers.
6. Cook the masa patties for 3-4 minutes per side until golden brown and crisp.
7. Remove the gorditas from the skillet and drain on paper towels.
8. Heat 1 tbsp olive oil in the same skillet over medium-high heat.
9. Add 1 diced onion and cook for 4 minutes until translucent.
10. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
11. Add 1 lb ground turkey, breaking it up with a spatula as it cooks.
12. Cook the turkey for 6-8 minutes until no pink remains.
13. Stir in 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/4 tsp black pepper.
14. Add 1/4 cup raisins and 1/4 cup sliced green olives to the skillet.
15. Cook the mixture for 3 more minutes, stirring constantly.
16. Carefully slice each gordita horizontally to create a pocket, leaving one edge intact.
17. Spoon the turkey picadillo mixture into each gordita pocket.

Fluffy corn cakes cradle that savory-sweet filling perfectly, with the plump raisins and briny olives creating little bursts of flavor in every bite. Try serving these open-faced with a dollop of cool sour cream or alongside a crisp green salad for a complete meal that feels both comforting and exciting.

Lobster Gorditas with Garlic Butter Sauce

Diving into these lobster gorditas feels like treating yourself to a fancy restaurant meal right at home. You get crispy corn cakes stuffed with sweet lobster, all drenched in the most incredible garlic butter sauce—it’s seriously next-level comfort food that’s way easier to make than you’d think.

Ingredients

– 1 cup masa harina
– 3/4 cup warm water
– 1/4 tsp salt
– 1 lb cooked lobster meat, chopped
– 4 tbsp unsalted butter
– 3 cloves garlic, minced
– 2 tbsp fresh parsley, chopped
– 1/4 cup vegetable oil
– 1/4 cup crumbled queso fresco

Instructions

1. Combine 1 cup masa harina, 3/4 cup warm water, and 1/4 tsp salt in a medium bowl.
2. Knead the mixture for 2 minutes until a smooth dough forms.
3. Divide the dough into 6 equal portions and roll each into a ball.
4. Press each ball into a 1/4-inch thick round using a tortilla press or heavy pan.
5. Heat 1/4 cup vegetable oil in a skillet over medium-high heat until it shimmers.
6. Cook each gordita for 2-3 minutes per side until golden brown and puffed.
7. Tip: Don’t overcrowd the skillet—cook in batches to ensure even browning.
8. Drain gorditas on paper towels and let cool for 5 minutes.
9. Carefully slice each gordita halfway through to create a pocket.
10. Melt 4 tbsp unsalted butter in a separate saucepan over medium heat.
11. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
12. Tip: Watch the garlic closely—it burns quickly and turns bitter.
13. Stir in 1 lb chopped lobster meat and cook for 2 minutes until heated through.
14. Remove from heat and stir in 2 tbsp chopped fresh parsley.
15. Stuff each gordita pocket with the lobster mixture.
16. Drizzle remaining garlic butter sauce over the stuffed gorditas.
17. Top with 1/4 cup crumbled queso fresco.
18. Tip: Serve immediately while the gorditas are still warm and crispy.

Just imagine that first bite—the crispy corn shell gives way to tender lobster soaked in garlicky butter, with the queso fresco adding a salty crunch. They’re perfect for a special dinner party or when you want to impress someone with minimal effort, and honestly, they disappear faster than you can make them.

Portobello Mushroom Gorditas with Poblano Cream

Zesty, earthy portobello mushrooms meet warm, fluffy gorditas in this satisfying vegetarian meal that comes together faster than you’d think. You’ll love how the smoky poblano cream sauce ties everything together with just the right amount of kick. Perfect for when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 2 large portobello mushrooms
• 1 poblano pepper
• 1/2 cup sour cream
• 1 lime
• 1 cup masa harina
• 3/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 white onion
• 2 cloves garlic
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Remove the stems from the portobello mushrooms and scrape out the gills using a spoon.
3. Slice the mushrooms into 1/4-inch thick strips and place them on the prepared baking sheet.
4. Drizzle the mushrooms with 1 tablespoon of olive oil and roast for 15 minutes until tender and slightly crispy at the edges.
5. While mushrooms roast, char the poblano pepper directly over a gas flame or under the broiler until blackened on all sides.
6. Place the charred pepper in a bowl and cover with plastic wrap for 10 minutes to steam—this makes peeling much easier.
7. Peel the blackened skin off the pepper, remove the seeds and stem, then chop the flesh.
8. Combine the chopped poblano, sour cream, juice from half the lime, and a pinch of salt in a blender.
9. Blend until smooth, then refrigerate the poblano cream until ready to serve.
10. In a medium bowl, mix masa harina, warm water, and salt until a soft dough forms.
11. Divide the dough into 4 equal portions and roll each into a ball.
12. Press each ball between your palms to form 1/2-inch thick discs.
13. Heat a skillet over medium-high heat and cook the gorditas for 3-4 minutes per side until golden brown with some dark spots.
14. While gorditas cook, heat remaining olive oil in a separate pan over medium heat.
15. Dice the onion and mince the garlic, then sauté in the hot oil for 3 minutes until translucent.
16. Add the roasted mushroom strips to the pan and cook for 2 more minutes to combine flavors.
17. Slice the gorditas horizontally about three-quarters of the way through to create a pocket.
18. Fill each gordita with the mushroom mixture, drizzle with poblano cream, and top with queso fresco.

Fresh from the skillet, these gorditas have a wonderful corn flavor and satisfying chew that pairs perfectly with the meaty mushrooms. The poblano cream adds a subtle heat that builds with each bite, while the crumbled queso fresco provides little salty bursts throughout. Try serving them with extra lime wedges for squeezing over top—the bright acidity cuts through the richness beautifully.

Carne Asada Gorditas with Guacamole

Brace yourself for the most satisfying handheld meal you’ll make all week. These carne asada gorditas with guacamole deliver that perfect crispy-soft texture combo you crave, and they’re surprisingly simple to throw together for a weeknight dinner that feels special.

Ingredients

– 1 cup masa harina
– 3/4 cup warm water
– 1/2 tsp salt
– 1 lb flank steak
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp garlic powder
– 2 ripe avocados
– 1/4 cup diced red onion
– 2 tbsp chopped cilantro
– 1 tbsp lime juice
– 1/4 cup crumbled queso fresco
– 1/4 cup sour cream

Instructions

1. Combine masa harina, warm water, and salt in a medium bowl.
2. Knead the mixture for 2 minutes until it forms a smooth dough that doesn’t stick to your hands.
3. Divide the dough into 6 equal portions and roll each into a ball.
4. Press each ball between your palms to form 1/4-inch thick disks.
5. Heat a large skillet over medium-high heat until water droplets sizzle immediately.
6. Cook the gorditas for 3 minutes per side until golden brown with some dark spots.
7. Remove gorditas and let them cool for 2 minutes before carefully slicing them open like pita pockets.
8. Pat the flank steak dry with paper towels and rub with olive oil.
9. Mix chili powder, cumin, and garlic powder in a small bowl.
10. Season both sides of the steak evenly with the spice mixture.
11. Heat the same skillet over high heat until smoking lightly.
12. Cook the steak for 5 minutes per side for medium-rare (130°F internal temperature).
13. Transfer steak to a cutting board and let it rest for 5 minutes to redistribute juices.
14. Slice the steak thinly against the grain for maximum tenderness.
15. Mash avocados in a bowl with a fork until slightly chunky.
16. Stir in red onion, cilantro, and lime juice until well combined.
17. Season the guacamole with a pinch of salt if needed.
18. Stuff each gordita pocket with sliced carne asada.
19. Top with guacamole, queso fresco, and a dollop of sour cream.

That crispy masa shell gives way to tender, juicy steak and creamy guacamole in every bite. The contrast between the warm gordita and cool toppings makes this perfect for serving with an ice-cold horchata or Mexican beer. Try adding pickled jalapeños for an extra kick that cuts through the richness.

Chickpea and Spinach Gorditas with Tahini Drizzle

Unexpectedly delicious and surprisingly simple, these chickpea and spinach gorditas are about to become your new favorite weeknight meal. You’ll love how the warm, fluffy masa pockets cradle the savory filling, all topped with that creamy tahini drizzle. Trust me, your taste buds will thank you for this one.

Ingredients

– 2 cups masa harina
– 1 1/4 cups warm water
– 1/2 tsp salt
– 2 tbsp olive oil
– 1 can (15 oz) chickpeas, drained and rinsed
– 3 cups fresh spinach
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 cup tahini
– 2 tbsp lemon juice
– 3 tbsp water
– 1/4 tsp salt

Instructions

1. Combine masa harina, 1 1/4 cups warm water, and 1/2 teaspoon salt in a large bowl.
2. Knead the mixture for 3 minutes until it forms a smooth, pliable dough that doesn’t stick to your hands.
3. Divide the dough into 8 equal portions and roll each into a ball.
4. Press each ball between your palms to form 1/4-inch thick discs, about 4 inches in diameter.
5. Heat a large skillet or griddle over medium-high heat until a drop of water sizzles immediately.
6. Cook the gorditas for 3-4 minutes per side until golden brown with some charred spots.
7. Remove gorditas from heat and use a sharp knife to slice a pocket into the edge of each one, being careful not to cut all the way through.
8. Heat 2 tablespoons olive oil in a separate skillet over medium heat.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Add drained chickpeas, cumin, and smoked paprika, stirring to coat evenly.
11. Cook the chickpea mixture for 5 minutes, mashing about half the chickpeas with the back of a spoon for better texture.
12. Add 3 cups fresh spinach and cook for 2 minutes until just wilted.
13. While the filling cooks, whisk together tahini, lemon juice, 3 tablespoons water, and 1/4 teaspoon salt in a small bowl until smooth.
14. Spoon the warm chickpea and spinach mixture into the gordita pockets.
15. Drizzle each gordita generously with the tahini sauce.

These gorditas deliver the perfect contrast of crispy exterior and soft, savory filling. The tahini drizzle adds a nutty creaminess that balances the earthy chickpeas and spinach beautifully. Try serving them with a side of pickled red onions for an extra zing that cuts through the richness.

Pumpkin and Chorizo Gorditas with Cotija Cheese

Diving into fall flavors just got more exciting with these pumpkin and chorizo gorditas. You’ll love how the sweet pumpkin balances the spicy chorizo, all tucked into warm corn cakes. They’re perfect for a cozy weeknight dinner or game day snack with friends.

Ingredients

– 1 cup masa harina
– 1/2 cup warm water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1/2 cup pumpkin puree
– 8 ounces Mexican chorizo, casings removed
– 1/4 cup crumbled Cotija cheese
– 2 tablespoons chopped fresh cilantro
– Vegetable oil for frying

Instructions

1. Combine 1 cup masa harina, 1/2 cup warm water, 1/4 teaspoon salt, and 1 tablespoon vegetable oil in a medium bowl.
2. Mix with your hands until a soft dough forms, adding more water if needed to achieve a Play-Doh-like consistency.
3. Divide the dough into 8 equal portions and roll each into a smooth ball.
4. Press each ball between your palms to form 1/4-inch thick disks, about 3 inches in diameter.
5. Heat 1/2 inch of vegetable oil in a skillet over medium heat until it reaches 350°F.
6. Fry the gorditas for 2-3 minutes per side until golden brown and puffed slightly.
7. Remove the gorditas from the oil and drain on paper towels.
8. While the gorditas cool slightly, cook 8 ounces of chorizo in a separate skillet over medium heat for 6-8 minutes, breaking it up with a spoon until fully cooked.
9. Carefully slice each gordita horizontally about three-quarters of the way through to create a pocket.
10. Spread 1 tablespoon of pumpkin puree inside each gordita pocket.
11. Fill each gordita with 2 tablespoons of cooked chorizo.
12. Top each gordita with 1/2 tablespoon of Cotija cheese and a sprinkle of fresh cilantro.

Perfectly crispy gorditas give way to that creamy pumpkin and spicy chorizo filling that just hits different. The salty Cotija cheese adds the perfect finishing touch to each bite. Try serving them with a side of tangy tomatillo salsa for dipping, or pile them high on a platter for your next gathering.

Summary

Unleash your inner chef with these versatile gordita recipes perfect for any gathering! From quick weeknight dinners to festive celebrations, there’s something here for every taste. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to share your cooking adventures by pinning this article on Pinterest!