Gorditas
Salsas y Más • Mexico
About Gorditas
Thick corn masa pocket stuffed with various fillings
How to Make Gorditas (Traditional & Healthy Version)
Gorditas are a beloved Mexican street food and snack, cherished for their satisfying texture and versatility. Hailing predominantly from Central and Northern Mexico, gorditas are thick corn masa pockets, cooked on a comal until puffed, then split and filled with delicious savory fillings. The name 'gordita' literally means 'little fat one,' capturing the plump, hearty nature of these treats. Traditionally, fillings are as diverse as Mexico itself, ranging from spiced meats and beans to cheese and vegetables. This healthy gorditas recipe retains authentic flavors while focusing on nutritious, wholesome ingredients. Lean ground chicken, black beans, and fresh vegetables create a balanced filling that is rich in protein and fiber without excess fat. The corn masa dough is naturally gluten-free and provides a comforting, earthy base. Whether enjoyed as a midday snack, light lunch, or even breakfast, these gorditas bring the vibrant spirit of Mexican cuisine to your kitchen, offering both tradition and nourishment in each bite.
Ingredients(for 2 filled gorditas per person)
- 1 cup Masa harina (Finely ground corn flour)
- 2/3 cup Warm water (Adjust as needed)
- 1/4 tsp Salt
- 100g Lean ground chicken breast (Or turkey)
- 1/2 cup Black beans (Cooked, drained)
- 1/4 cup Onion (Finely chopped)
- 1/3 cup Tomato (Diced)
- 2 tbsp Fresh cilantro (Chopped)
- 2 tbsp Queso fresco (Crumbled) - optional
- 1/4 fruit Avocado (Sliced) - optional
- 1 tsp Olive oil (For sautéing)
Instructions
- 1
In a mixing bowl, combine masa harina, salt, and warm water. Mix until a soft, non-sticky dough forms. Let rest for 5 minutes.
5 minutes
If the dough feels dry, add water one tablespoon at a time.
- 2
Divide the dough into 4 equal balls. Flatten each ball between your palms to form thick disks about 1/2 inch thick.
3 minutes
Use parchment paper if the dough sticks to your hands.
- 3
Preheat a non-stick skillet or comal over medium heat. Cook each gordita for 2-3 minutes per side until golden and slightly puffed.
10 minutes
Press gently with a spatula for even cooking.
- 4
Once cool enough to handle, use a small knife to carefully slice open one edge of each gordita, creating a pocket without cutting all the way through.
2 minutes
Do this step while the gorditas are still warm for easier slicing.
Why This Dish is Healthy
By using lean ground chicken, a modest amount of cheese, and plenty of fiber-rich beans and vegetables, these gorditas are lighter and lower in saturated fat than traditional versions. The use of masa harina makes them naturally gluten-free and easier to digest. Cooking the gorditas on a dry skillet reduces the need for frying, making this recipe perfect for a health-conscious lifestyle without sacrificing authentic Mexican flavor.
This healthy Gorditas recipe is rich in lean protein from the chicken and black beans, while masa harina provides complex carbohydrates and dietary fiber. Black beans contribute iron, magnesium, and antioxidants, supporting heart health. Fresh vegetables like tomato, onion, and cilantro add vitamins A, C, and K, while avocado delivers healthy unsaturated fats. With minimal added oil and controlled portions, this dish offers a well-rounded macronutrient profile.
Pro Tips
- 💡Tip 1: Allow the masa dough to rest to ensure a pliable texture.
- 💡Tip 2: Cook gorditas on a preheated skillet for even browning and puffing.
- 💡Tip 3: Prepare fillings in advance for quick assembly and serving.
Storage & Serving
Store plain cooked gorditas in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet before filling. Filled gorditas are best eaten fresh but can be refrigerated for 1 day.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 240.0 kcal |
| Protein | 9.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 10.0 g |
| Fiber | 3.0 g |
