2 cups instant corn tortilla mix (250g)

¾ cup lard or shortening (204g)

½ tsp salt (2g)

¾ cup warm tap water (180ml)


Heat a griddle (preferably cast iron) on the stove over a medium heat (350°F/ 176°C) then lower to a medium flame.  Place the tortilla mix, lard and salt in a large mixing bowl and begin to knead with your hands. Add the warm water a little at a time until the dough is soft and pliable, and the ingredients are well mixed. Divide the dough into 8 equal portions, then pat each portion with your hands into a round cake about 3/8” thick.

Lay as many gorditas as possible on the heated griddle (most griddles will hold only 4 at a time.) Cook on the griddle for 5-7 minutes, then flip over with a spatula and continue to cook for another 5-7 minutes until they are golden brown and well toasted.

Once the gorditas are cooked, split them open from the side, and scoop out the creamy, uncooked middle. You will be left with a crispy round shell for filling with your favorite stew or roasted meat!


Keywords: gordita