Chef Kate Ramos Shows You How To Make Mexican Gorditas (Only 4 Ingredients!)

Mix together the masa harina, hot water, canola oil, and kosher salt in a large bowl. If the dough is dry and crumbly, add another 1/4-1/2 cup of hot water.

Knead with your hands for 2 minutes to thoroughly hydrate the dough.

Heat the comal or skillet to medium-high heat.

Roll a 3-ounce piece of masa dough (about the size of a racquetball). Then flatten into a 1/4-inch thick disc with your hands.

Place the gordita on the hot comal and cook for about 3 minutes. Lower the heat to medium if it is too hot.

Once a crust has formed, flip and cook the other side for 3 minutes. Flip again and cook another minute on both sides until the gordita is cooked in the middle.

Remove and let cool slightly. Use a paring knife to cut a pocket in the gordita. Gently use your fingers to make it deeper.

Fill the inside with any stuffing you'd like and serve with your favorite salsa.

Equipment Needed

Spice Level:

Dietary