Introduction

Gorditas de Maíz are a staple in Mexican cuisine, and this Gluten-Free Gorditas de Maíz recipe gives a delightful twist to the traditional corn-based dish. Gorditas, which means “little fatties” in Spanish, are thick corn cakes that are crispy on the outside and soft on the inside. They can be filled with a variety of delicious toppings, from savory meats and beans to cheeses and vegetables, making them a versatile addition to any meal.

This gluten-free version uses masa harina, a naturally gluten-free corn flour, to achieve the authentic taste and texture that makes gorditas so beloved. Masa harina is the key ingredient in many traditional Mexican dishes like tortillas and tamales, and it ensures that these gorditas remain flavorful and perfectly crispy without any gluten.

Whether you’re looking for a fun dinner idea, a new snack, or something to pair with your favorite Mexican dishes, these Gluten-Free Gorditas de Maíz are sure to become a favorite in your kitchen.

Ingredients List

For the Gorditas:

  • 2 cups masa harina (corn flour)
  • 1 ¼ cups warm water
  • ¼ teaspoon salt
  • 2 tablespoons vegetable oil (for the dough)
  • Extra vegetable oil (for frying)

For Filling (Optional):

  • Refried beans
  • Shredded chicken or pork
  • Mexican cheese (queso fresco or cotija)
  • Sliced avocado
  • Salsa or guacamole

Preparing the Gordita Dough

1. Mix the Dry Ingredients:

In a large mixing bowl, combine the masa harina and salt. Masa harina is finely ground corn treated with lime (calcium hydroxide), giving it that distinct flavor. The salt will enhance the natural flavor of the corn, so don’t skip it!

2. Add Warm Water:

Slowly add the warm water to the dry ingredients, mixing with your hands or a spoon. The dough should start to come together and form a soft, pliable texture. If the dough feels too dry, add a tablespoon of water at a time until you reach the desired consistency.

3. Knead the Dough:

Once the water is incorporated, knead the dough for about 2-3 minutes until smooth. You want the dough to be soft but not sticky. If it feels too sticky, sprinkle in a little more masa harina.

4. Let the Dough Rest:

Allow the dough to rest for about 5 minutes. This helps the masa absorb the water fully, making it easier to work with. During this time, you can prepare your fillings if you plan to stuff your gorditas.

Shaping and Cooking the Gorditas

1. Form the Gorditas:

Divide the dough into 8-10 equal-sized balls. Flatten each ball into a disc about 4-5 inches in diameter and about ¼ inch thick. If the edges crack as you press them, lightly moisten your hands with water to smooth them out.

2. Heat the Oil:

Heat a skillet or griddle over medium heat. Add about 1 tablespoon of vegetable oil to the pan, and allow it to heat up before adding the gorditas. This ensures they fry up crispy on the outside.

3. Cook the Gorditas:

Place the gorditas in the hot skillet, cooking them for about 3-4 minutes on each side, until they develop a golden-brown crust. They should puff up slightly as they cook, indicating that they are done inside. If they don’t puff up, don’t worry—they’ll still be delicious!

4. Keep Warm:

As you finish cooking each batch of gorditas, transfer them to a paper towel-lined plate to drain any excess oil. You can keep them warm by placing them in a low oven (about 200°F or 95°C) while you finish the rest.

Filling and Serving the Gorditas

1. Slice Open the Gorditas:

Once the gorditas are cooked and slightly cooled, carefully slice them open halfway like a pita pocket. Be gentle so they don’t tear. This will allow you to fill them with your favorite ingredients.

2. Add Your Fillings:

Stuff the gorditas with your choice of filling. Popular fillings include refried beans, shredded chicken or pork, Mexican cheese, avocado slices, salsa, or guacamole. You can also add sautéed vegetables or even scrambled eggs for a breakfast version.

3. Garnish and Serve:

Top your filled gorditas with a drizzle of salsa or hot sauce, and garnish with fresh cilantro or a squeeze of lime juice for added flavor.

Tips for Success

Make it Dairy-Free:

These gorditas are naturally dairy-free, but if you want to add cheese, opt for dairy-free cheese alternatives if needed.

Crispy vs. Soft:

For crispier gorditas, fry them for a minute or two longer on each side. If you prefer a softer texture, you can reduce the frying time slightly.

Masa Tips:

If you’re new to using masa harina, keep in mind that the dough dries out quickly. Always cover the dough with a damp towel when you’re not working with it to prevent it from drying out.

Recipe Variations

Sweet Gorditas:

For a sweet version, add 1-2 tablespoons of sugar to the masa dough and serve the gorditas with a sprinkle of cinnamon sugar or a drizzle of honey. You can also add mashed sweet potatoes or pumpkin to the dough for a fall-inspired treat.

Cheese-Stuffed Gorditas:

For a cheesy twist, add a small piece of cheese to the center of each ball of dough before flattening it into a disc. The cheese will melt as the gorditas cook, adding a delicious surprise in every bite.

Gorditas with Green Chile:

Add chopped green chiles or jalapeños to the dough for a spicy kick. This variation pairs perfectly with a cheese or bean filling.

Serving Suggestions

Tacos de Gordita:

Serve the gorditas alongside your favorite tacos for a fun, gluten-free Mexican feast. The crispy texture of the gorditas complements the soft tortillas used in tacos, creating a variety of textures in one meal.

Pair with Mexican Sides:

These gorditas go great with traditional Mexican sides like Frijoles de la Olla (whole beans), Mexican Rice, or a fresh Pico de Gallo salad. They’re also perfect with a side of guacamole or a creamy avocado salsa.

Breakfast Gorditas:

Fill the gorditas with scrambled eggs, bacon, and cheese for a delicious gluten-free breakfast option. Add a spoonful of salsa for extra flavor.

Storage and Reheating

1. Storing Leftovers:

Once the gorditas have cooled, store them in an airtight container in the refrigerator for up to 3 days. If you’ve already filled them, store the fillings separately to avoid soggy gorditas.

2. Freezing for Later:

Unfilled gorditas freeze well. After cooking, let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, thaw at room temperature and crisp them in a skillet or in the oven.

3. Reheating Instructions:

To reheat, warm the gorditas in a skillet over medium heat or in the oven at 350°F (175°C) for 5-7 minutes. You can also use a toaster oven for quicker reheating.

Nutrition Information (Per Serving)

Calories: 180
Fat: 8g
Carbohydrates: 24g
Fiber: 4g
Protein: 4g
Sugar: 1g

Cost Estimation

Approximate cost per serving: $1.00

Buying masa harina in bulk can help reduce costs, and fillings like refried beans or shredded chicken are also budget-friendly options.

Looking for more gluten-free dishes? Try our Gluten-Free Okra salad for another delicious option!