The discription is like a pita pocket but is made with the masa harina, which is a corn flour.


  • 1 cup masa harina
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons flour
  • 1 cup plus 2 tablespoons warm water
  • Oil for deep frying


Place the masa, salt, baking soda and flour in prosessor bowl with metal blade.
With the machine running, pour the warm water through the feed tube until a ball
of dough forms. The ball should be neither wet nor dry and crumbly. Add a bit
more masa or water to obtain the right consistency. Place the dough in a plastic
bag and let rest 20 minutes.

Pinch off 6 rounds of dough about the size of a golf ball and use your hands to
flatten each to a 2 1/2-inch circle about 1/4 inch thick. Keep unused portions of
dough covered so it will not dry out. If there is extra masa mixture, refrigerate for
other uses.
Heat about 2 inches of oil in a deep saucepan to 365 degrees. Fry the gorditas,
spooning hot oil over the top to encourage puffing, until golden brown. This
should take less than a minute if oil is at proper temperature. Drain on paper
towels, then use a sharp knife to split each in half horizontally. to assemble, place
the thicker portion of each gordita on a large cookie sheet. Fill each with 1/3 cup
of filling, then put the tops on and sprinkle with grated cheese. Bake 15 - 20
minutes. If desired, top with a sauce

You can also use seasoned ground beef or seasoned shredded chicken , also pico de gallo, gucamole, shredded lettuce
to fill the gorditas with

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Submitted 6/13/05.
Source: archives
Submitted By: S barnett