Gorditas (galettes de maïs farcies)

Mix the masa

In a bowl, mix the masa harina, salt and oil, then add warm water a little at a time, kneading with your hands until the dough is soft and smooth and does not crack at the edges, like soft play-dough. Cover with a damp cloth and let rest 10 minutes so the water is fully absorbed.

• 500 g masa harina
• 1 tsp salt
• 2 tbsp vegetable oil
• 550-600 ml warm water

✅ C'est prêt quand : dough is soft, smooth and holds together without cracking

Shape thick cakes

Divide the dough into 12 balls of about 90 g each, then pat each one between your palms, or in a tortilla press lined with plastic, into a thick disc about 1.5 cm thick and 8 cm wide, thicker than a tortilla so it can hold a pocket. Smooth the edges with wet fingers so they do not crack later.

• all of it the dough from step 1

✅ C'est prêt quand : 12 even discs, about 1.5 cm thick, with smooth, uncracked edges

Cook on the comal

Cook the discs on a dry comal or heavy skillet over medium-high heat, with no oil, about 4 minutes per side, until a dry, lightly speckled crust forms while the dough stays pale and set. This dry cooking sets the shape so the gorditas hold together in the oil.

• all of them the 12 shaped discs from step 2

✅ C'est prêt quand : dry, lightly speckled crust, dough still pale but firm

Fry until puffed

Heat the oil in a wide pan to about 170°C (340°F) and fry the gorditas in batches, 3-4 minutes per side, until golden, cooked through and visibly puffed in the middle; that puff is steam pushing the layers apart to form the pocket. Drain on paper towels.

• 500 ml vegetable oil
• all of them the 12 comal-cooked discs from step 3

✅ C'est prêt quand : golden all over and puffed up in the center

Split and fill

While still warm, use a small knife to cut a slit about three-quarters of the way around the edge of each gordita, like opening a pita, without cutting all the way through. Spoon in warm refried beans and crumbled queso fresco so the cheese softens against the hot masa.

• all of them the 12 fried gorditas from step 4
• 400 g refried beans
• 200 g queso fresco

Finish and serve

Tuck a little shredded lettuce into each gordita, then add a drizzle of crema and a spoonful of salsa. Serve right away while the shell is still crisp and the filling is warm.

• all of them the filled gorditas from step 5
• 80 g shredded lettuce
• 100 ml Mexican crema
• 200 ml salsa, to taste