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Authentic Mexican Gorditas

T Millan
Sep 1
2 min read

Updated: Sep 5

Gorditas—literally ‘little fatties’—are a Mexican favorite, crisp on the outside, soft inside, and perfect for filling with beans, cheese, or meats. More than a snack, they carry tradition and memory, often served at gatherings where food connects family across generations. For Día de los Muertos, gorditas are a way to honor loved ones by preparing the flavors they cherished most, turning a humble street food into a dish full of meaning.

Ingredients for Authentic Mexican Gorditas

Original recipe (1X) yields 6 servings

1 cup masa harina (instant corn masa flour), such as Maseca
1 cup hot water, plus more as needed
1 teaspoon salt
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon shortening
1 cup canola oil for frying

Instructions for Authentic Mexican Gorditas

Gather all ingredients.
Stir masa harina, water, and salt together in a large bowl until combined.
Whisk flour and baking powder together in a small bowl until combined.
Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!

✨ Tradition Tip: Many families fill gorditas with frijoles refritos (refried beans) for comfort and simplicity—perfect alongside an ofrenda (altar) meal.

Why It Matters: Gorditas are humble, everyday food — yet during Día de los Muertos they become sacred. Cooking them the way our families did turns an ordinary kitchen task into an act of memory, love, and continuity. Each bite connects generations, showing that even the simplest street food can carry the weight of legacy.