How to make savory masa gorditas, open pockets and add fillings

Gorditas are thick disks of corn masa that are cooked, slit along the edge to form a pocket, and stuffed with a savory filling. This guide covers two approaches. The first, from cook Hilah Johnson, toasts the disks on a dry griddle and then fries them until they puff. The second, from Gran Luchito, cooks thinner disks entirely in a pan with no frying. Both start from masa harina and water and end with a pocket full of an already-cooked filling.

What the finished gordita should be, and when to make one

The goal is a sturdy masa round with a cooked exterior that can be split open while staying joined, much like a pita. Inside, you get room for meat, beans, cheese and toppings. Gorditas work well when you want a handheld meal built around fillings you have already prepared, such as leftover braised meat, picadillo or refried beans.

Choose the fried method if you want disks that rise and are easy to open. Choose the pan-only method if you would rather skip a pot of hot oil. Johnson's version is meant to be served right away.

Ingredients and equipment

Each method uses its own dough formula. The water amounts and disk thicknesses differ, so keep the two sets of measurements separate.

Item	Griddle-and-fry (Hilah Johnson, makes 4)	Pan-only (Gran Luchito)
Masa harina	2 cups (8 ounces by weight)	2 cups
Warm water	About 1 1/4 cups, added gradually	1 3/4 cups
Salt	1/2 teaspoon	1 teaspoon
Baking powder	1 teaspoon	Not used
Vegetable oil in dough	1 tablespoon	Not used
Disk size	4 to 5 inches across, 1/2 inch thick	About 1/2 centimeter thick
Cooking	Dry griddle, then frying oil	Hot nonstick pan only

• Equipment for griddle-and-fry: a griddle or heavy skillet for dry toasting; a deep pan that holds oil at least 1 inch deep; a thermometer to confirm the oil is at 360 to 375°F; something to drain the gorditas on; a knife for cutting the pocket.
• Equipment for pan-only: a nonstick pan; a clean towel to keep cooked disks covered; a knife for cutting the pocket.
• For either method: fillings cooked ahead of time, such as cooked meat, beans or picadillo, plus cheese and any toppings you like.

Method 1: Griddle, then fry (Hilah Johnson)

• 1. Whisk the masa harina, baking powder and salt together.
• 2. Add the oil and 1 cup of warm water, then mix.
• 3. Add the remaining water a little at a time. Stop once the dough forms a cohesive ball that does not stick to your hands. You may not need the full 1 1/4 cups.
• 4. Divide the dough into four portions. Shape each into a disk 4 to 5 inches wide and about 1/2 inch thick.
• 5. Heat a dry griddle over medium-high. Cook each disk about 1 1/2 minutes per side, until lightly browned.
• 6. Heat oil at least 1 inch deep to 360 to 375°F. Fry the toasted disks. When they rise, after about 2 minutes, turn them and fry about 30 seconds more.
• 7. Drain the gorditas and let them cool until you can handle them.
• 8. Slit each one along the side to open a pocket. Fill with cooked meat or beans, cheese and toppings.
• 9. Serve immediately.

Be careful with water at step 3. If you dump it all in at once, you lose the chance to stop at the right texture. Adding it in stages lets you watch for the point where the ball holds together and releases cleanly from your hands.

Method 2: Pan-only (Gran Luchito)

• 1. Mix the masa harina, salt and water until the dough is moist but not sticky.
• 2. Shape thin disks about 1/2 centimeter thick.
• 3. Toast the disks in a hot nonstick pan for a few minutes on each side, until lightly toasted.
• 4. Keep the cooked disks under a towel while you finish the rest.
• 5. Open a pocket in each disk and add the filling. Gran Luchito uses its own picadillo.
• 6. Return the filled gorditas to the pan to warm through again.

Do not combine the two methods. The pan-only disks are much thinner than Johnson's half-inch rounds, and the frying times in Method 1 were given for the thicker, baking-powder dough.

How to open the pocket

Wait until the gordita is cool enough to hold. Insert a knife into the edge and cut inward to form a pocket. Goldilocks Kitchen notes that the cut should leave the gordita joined. Do not slice it into two separate halves. The uncut part of the rim is what holds the filling in place.

Choosing and handling fillings

Both methods add fillings that are already cooked. Johnson suggests cooked meat or beans with cheese and toppings, and Gran Luchito uses picadillo. Finish the filling before you start the masa so the gorditas can be stuffed and served while they are fresh.

Store leftover cooked fillings safely. USDA guidance is to cool them in shallow containers and refrigerate within 2 hours, or within 1 hour if the air is above 90°F. Keep them at 40°F or below and use them within 3 to 4 days. Reheat leftovers to 165°F before filling the gorditas.

Cues to watch at each stage

• Dough: for Method 1, it forms a cohesive ball that does not stick to your hands. For Method 2, it is moist but not sticky.
• Dry griddle (Method 1): both sides are lightly browned after about 1 1/2 minutes each.
• Frying (Method 1): the disk rises in the oil after about 2 minutes, which tells you to turn it.
• Pan-only (Method 2): both sides look lightly toasted.
• Pocket: the slit opens into a cavity while the rest of the rim stays attached.

Example: a one-recipe method card

This is an illustrative planning example. Before you start, pick one method and write its details on a single card: dough quantities, disk size, heat sequence and pocket step. On a separate line, list the cooked fillings and toppings you will use. Keeping each method on its own card prevents mixing the thin pan-only disks with the frying schedule meant for the thicker dough.