These Super-Easy Gorditas Are Infinitely Customizable

Delish

Gorditas are super-easy to make with masa harina or instant corn flour. Fill them with avocado, cheese, beans, or carnitas.

Transcript

00:00 Hey y'all, it's Brooke.

00:01 I'm in Delish Kitchen Studios getting ready to make what's arguably the best form of food

00:05 stuffed into a pocket, the gordita.

00:08 If you thought this was something you could only get from your takeout place, think again.

00:12 This is super easy to make at home and it's also really customizable for whatever meaty,

00:16 potatoey, cheesy feelings your heart desires.

00:19 I've got a couple tips and tricks to show you how to get it just right.

00:22 The amazing thing about gorditas is that you only need a few ingredients to pull them off

00:27 at home and that's thanks to the invention of masa harina.

00:32 Masa harina is a corn flour that's the base of a lot of Mexican dishes.

00:36 It's used to make tortillas, it's used to make a lot of the doughy parts of Mexican cuisine.

00:41 The other great part about gorditas is that you can do whatever you want with the fillings.

00:44 You can fill them with chicken, you can fill them with cheese, you can fill them with beans.

00:47 Today we're going with the classic combo of chorizo and potato because I really like chorizo.

00:53 We're gonna get started on the filling for these gorditas.

00:56 The reason we're doing the filling first is because once the dough is all fried and hot,

01:01 we want that filling ready to fill the gordita.

01:03 To get started on this filling, I'm gonna peel and cut up a potato, half a yellow onion,

01:10 and I'm gonna remove the casing from this chorizo that I have here so that it crumbles

01:14 easily once I get it into the pan.

01:16 First we gotta cook these potatoes.

01:17 I'm gonna put them into some boiling water that I salted pretty heavily.

01:21 I'm gonna cook those for about five to seven minutes just until they're fork tender.

01:26 As soon as those are done cooking, I'm gonna drain the water and save the potatoes to crisp

01:30 them up in the skillet.

01:33 While the potatoes are cooking, I'm gonna start cooking my chorizo in the skillet.

01:37 That's gonna cook for about six to eight minutes, just enough to get it nice and brown.

01:41 I'm also adding onions to this mixture.

01:43 It is optional, but come on, who's ever mad at a little bit of extra flavor from an onion?

01:48 Not me, so I'm gonna add it.

01:49 Our chorizo is getting nice and brown and crisp on the outside, and the onion that I

01:54 added is getting soft and a little bit translucent, so that means it's time to add the potatoes.

02:00 These we boiled and they're nice and fork tender, so that means when I put them in this

02:04 pan, they're gonna get nice and crispy on the edges and give us that nice contrast of

02:09 textures that we're looking for in this filling.

02:12 Once you get the potatoes in, try not to stir too, too much.

02:15 You wanna make sure they don't burn or stick to the pan, but you also wanna make sure you

02:19 don't break them up 'cause they're in pretty small pieces, so they're pretty tender, so

02:23 just be gentle with this step.

02:25 Our filling's all done and ready to go.

02:27 I'm gonna get to work on the gordita dough, and it's just a couple of ingredients.

02:32 The masa harina, some water, and a little bit of salt.

02:34 We're gonna whisk the masa harina and the salt together in the bowl.

02:38 Then we're going to add at least a cup and a quarter of water.

02:43 The water is lukewarm.

02:44 We wanna knead by hand until we can get the dough to the consistency of like Play-Doh.

02:49 How much water you put in your masa dough will sometimes depend on the brand that you

02:53 have.

02:54 I'm using Bob's Red Mill, but I also like to use Maseka for this, so it'll vary slightly

02:59 just depending on the brand you use.

03:01 This is that Play-Doh-y kind of malleable texture that I was talking about.

03:07 Should be able to leave an imprint with your finger and have it stay there.

03:11 Once you get the dough to this place, you're going to incorporate a tablespoon of oil into

03:16 the dough and just start working that in with your fingers.

03:21 You can also use lard instead of vegetable oil if you have it on hand.

03:24 Just make sure you melt it a little bit first so it's not just one solid chunk of lard,

03:29 because then it'll be hard to distribute evenly throughout the dough.

03:33 Once you get the oil incorporated into the dough, form it into a ball, leave it in the

03:38 bowl and cover it with a damp paper towel or a damp kitchen towel, and just let that

03:43 hang out for a little bit.

03:45 I'm going to portion this dough into eight gorditas on my little cutting board with a

03:50 bench scraper just so I can get nice sharp lines.

03:53 I greased up a small plate just so the dough doesn't stick to it, and I also greased up

03:58 the pie plate, and it's going to work exactly like a tortilla press.

04:02 Also if you don't have a tortilla press at home, this is a perfectly acceptable alternative

04:05 to get your gorditas nice and thin.

04:08 This is the thickness that you're looking for from the gorditas after you press them.

04:12 It's about a quarter of an inch.

04:15 I've got my gordita dough all portioned and pressed.

04:18 I've got a little bit of oil in the skillet, just enough to cover the bottom.

04:21 You can also use lard here as well.

04:22 The heat's on medium high, and I'm going to fry these for about two to three minutes per

04:27 side and then transfer them back to this paper towel just to get off any excess oil.

04:32 You should be able to fit about probably three to four in a pan at a time.

04:35 Just don't overcrowd them.

04:36 They cook so quickly.

04:38 This part will give the gordita dough a nice golden brown exterior.

04:48 Again, I am absolutely obsessed with any food stuffed into a pocket, and this gordita's

05:01 no different.

05:02 I'm going to go ahead and give it a bite.

05:08 That gordita dough got so incredibly crispy when we fried it in the oil, and the corn

05:12 smell is so strong and super duper fragrant.

05:16 You would think the chorizo would be a little bit too spicy, but the corn gordita dough

05:19 is just mild enough to where it balances everything out.

05:24 Everything's like a match made in heaven.

05:25 The dough on the outside is nice and crisp from that fry we gave it in the pan.

05:29 The potatoes are really fork tender and soft, but they have a little bit of crust on the

05:34 outside from when we cooked them with the chorizo and the onions, and that chorizo

05:38 has got the perfect level of meatiness and richness and heartiness to make this really

05:43 feel like more than a snack.

05:46 You can make this for breakfast.

05:47 You can make it for an after school snack.

05:49 You can make it honestly any time of the day or night you want, and you'll never be disappointed.

05:53 For more easy recipes just like this one, keep it right here at Delish.com.

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