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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/mexican-chorizo-gorditas-recipe/