Mexican Chorizo Gorditas Recipe

Introduction

Gorditas are traditional Mexican pockets made from masa harina dough, filled with flavorful chorizo and topped with fresh ingredients. Crispy on the outside and soft inside, they make a satisfying meal or snack that’s easy to prepare at home.

Ingredients

• 1 tbsp. lard or neutral oil
• 12 oz. Mexican chorizo, casings removed
• 1 small yellow onion, finely chopped
• 2 cups masa harina (such as Maseca)
• 1 tsp. kosher salt
• 1 to 1 3/4 cups lukewarm water
• 1 tbsp. lard or vegetable oil, plus more if frying
• 1/2 cup crumbled queso fresco
• 1 Roma tomato, seeded and finely chopped
• 1/4 cup finely chopped fresh cilantro
• Hot sauce and sour cream, for serving (optional)

Instructions

1. Step 1: In a medium heavy skillet over medium-high heat, melt 1 tablespoon of lard or oil. Add the chorizo and break it into small pieces immediately. Cook, breaking up the sausage further, until it is browned and fully cooked, about 6 to 8 minutes.
2. Step 2: Add the chopped onion to the skillet and cook, stirring occasionally, until translucent and softened, about 7 minutes. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, whisk together the masa harina and kosher salt. Slowly add lukewarm water a little at a time, mixing with your hands until a dough forms. It should be slightly drier than Play-Doh. Adjust the water as needed depending on your masa harina brand.
4. Step 4: Work 1 tablespoon of lard into the dough until fully incorporated. Cover the bowl with a kitchen towel and let the dough rest for 15 minutes.
5. Step 5: Divide the dough into 6 equal portions. Using a tortilla press or the bottom of a greased flat plate, press each portion into a 1/4-inch thick round.
6. Step 6: To cook the gorditas, choose one of two methods:
   1. Toasting: Heat a large cast-iron skillet over medium heat. Place dough rounds in the pan without overcrowding. Cook for 2 to 3 minutes per side until lightly browned, crispy, and puffed up. Transfer to a plate.
   2. Frying: Heat enough lard or oil to cover the bottom of the skillet over medium-high heat. Fry rounds in batches, turning after 2 to 3 minutes, until puffed and golden. Drain on paper towels.
7. Step 7: When cool enough to handle, slice each gordita about two-thirds of the way through to create a pocket. Stuff each with the cooked chorizo and onion filling.
8. Step 8: Top the filled gorditas with crumbled queso fresco, chopped tomato, and fresh cilantro. Serve with hot sauce and sour cream if desired.

Tips & Variations

• For a vegetarian version, substitute the chorizo with sautéed mushrooms or black beans seasoned with Mexican spices.
• If masa dough feels too dry, add water gradually to avoid overhydrating, which can make the dough sticky.
• Using a tortilla press makes shaping the gorditas easier, but you can also flatten the dough gently by hand or with a heavy plate.
• Try adding shredded cheese inside the gorditas before cooking for an extra melty surprise.

Storage

Store cooked gorditas in an airtight container in the refrigerator for up to 3 days. Reheat by warming them in a skillet over medium heat to bring back their crispiness. Avoid microwaving as it can make the dough tough and chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the masa dough and keep it covered in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and cooking.

What if I don’t have Mexican chorizo?

If Mexican chorizo is unavailable, you can substitute with spicy Italian sausage or a mix of ground pork with chili powder and paprika to mimic the flavor.

Mexican Chorizo Gorditas Recipe

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4.4 from 135 reviews

Gorditas are traditional Mexican stuffed corn cakes made from masa harina dough filled with a flavorful chorizo and onion mixture, then either toasted or fried to crispy perfection. This recipe features homemade dough and a savory chorizo filling, topped with queso fresco, tomato, and cilantro for an authentic, satisfying meal.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 gorditas 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups masa harina (such as Maseca)
• 1 teaspoon kosher salt
• 1 to 1 3/4 cups lukewarm water
• 1 tablespoon lard or vegetable oil, plus more if frying

Filling Ingredients

• 1 tablespoon lard or neutral oil
• 12 oz Mexican chorizo, casings removed
• 1 small yellow onion, finely chopped

Toppings

• 1/2 cup crumbled queso fresco
• 1 Roma tomato, seeded and finely chopped
• 1/4 cup finely chopped fresh cilantro
• Hot sauce, for serving (optional)
• Sour cream, for serving (optional)

Instructions

1. Prepare the filling: In a medium heavy skillet, heat 1 tablespoon of lard or neutral oil over medium-high heat. Add the chorizo, breaking it up into small pieces as it cooks. Stir continuously and brown the chorizo for 6 to 8 minutes until cooked through. Add the finely chopped onion and cook for an additional 7 minutes until translucent and softened. Remove from heat and let cool slightly.
2. Make the dough: In a large bowl, whisk together the masa harina and kosher salt. Gradually add lukewarm water while mixing with your hands until a dough forms with a texture similar to a slightly drier Play-Doh. Be cautious with the water amount, as it varies by brand.
3. Incorporate lard into the dough: Gently knead 1 tablespoon of lard or vegetable oil into the dough until well combined. Cover the dough with a kitchen towel and allow it to rest for 15 minutes to hydrate fully.
4. Shape the gorditas: Divide the dough into 6 equal portions. Using a tortilla press or the bottom of a greased flat plate or baking dish, press each portion into a round about 1/4 inch thick.
5. Cook the gorditas (toasting method): Heat a large cast-iron skillet over medium heat. Working in batches, place the dough rounds in the pan without overcrowding. Cook for 2 to 3 minutes on each side until they puff slightly and develop a lightly browned, crispy exterior. Transfer cooked rounds to a plate.
6. Alternatively, cook the gorditas (frying method): Heat lard or vegetable oil to cover the bottom of a large cast-iron skillet over medium-high heat. Fry each dough round in batches, turning after 2 to 3 minutes per side, until puffed and golden brown. Remove and place on paper towels to drain excess oil.
7. Assemble the gorditas: Once cooked and cool enough to handle, slice each gordita about two-thirds of the way through to create a pocket. Stuff with the prepared chorizo and onion filling.
8. Add toppings and serve: Sprinkle crumbled queso fresco, chopped Roma tomato, and fresh cilantro over the stuffed gorditas. Serve hot with optional hot sauce and sour cream for added flavor.

Notes

• The amount of water needed for the dough can vary depending on the brand of masa harina, so add it slowly until you achieve the correct dough consistency.
• Gorditas can be cooked by toasting on a dry skillet or by frying in lard/oil depending on your preference for texture and richness.
• Using a cast-iron skillet is ideal as it provides even heat and adds to the crispiness of the gorditas.
• For a vegetarian version, substitute chorizo with seasoned sautéed vegetables or beans.
• Serve gorditas immediately for the best texture and flavor; they are delicious on their own or paired with salsa and crema.

Keywords: Gorditas, Mexican corn cake, chorizo stuffing, masa harina, homemade gorditas, frying, authentic Mexican recipe