Chorizo and Potato Gorditas
This Chorizo and Potato Gorditas recipe brings all the flavor of the authentic Mexican street food, gorditas, filled with a robust and easy-to-make chorizo con papas (chorizo with potatoes) stew. The little corn cakes made from masa dough have a pocket that is stuffed with delicious filling making this hand held street food a tasty and versatile snack or meal!
Taco Bell may have brought the name "gordita" into the American popular language with their famous (or infamous) offering of the same name. But, they severely massacred what this delicious Mexican street food is meant to be.
What is an authentic gordita?
An authentic gordita is a Mexican street food that consists of a small, thick corn tortilla that is split in half and stuffed with flavorful fillings.
They are often eaten as a lunch, dinner, or snack. And, in some regions you can find them covered with a sauce.
History of the gordita
It is believed that the natives in Latin America were already making a version of gorditas before the Spanish arrived. But, their filling was different than what is traditional now: probably some combination of beans and squash.
The Spanish settlers, who were breeding cattle, brought the idea of filling the gorditas with stewed meats and cheeses.
What does gordita mean?
The word gordita means "small fatty" or "chubby" in Spanish.
While it's a funny name, when you look at a traditional gordita, it does make sense. They are small, thick tortillas that are stuffed to make them extra chubby.
What is a gordita made of?
Essentially, a gordita is a thick corn tortilla. And, as such, you make it pretty much the same way you would make a corn tortilla: with masa harina, water, and a little salt.
But, since gorditas are such a well-loved street food throughout Mexico, you will find many variations on what goes into this dough, based on the region you are in.
Some versions add a little wheat flour or all-purpose flour for a lighter texture. Some will also add yeast or baking powder to add lightness to the tortilla.
For our gordita recipe below, we have stuck with only using masa harina, but we did add a bit of baking powder for extra lift.
After the dough, you will continue to find variations in how the gorditas are cooked. Some cook them dry on a flat griddle, while others will deep fry them. You can even find baked versions!
We stuck with griddle cooking for our gordita recipe, just like we would for a corn tortilla.
How to make our gordita recipe
To make the gordita dough, you use masa harina, which is an instant tortilla flour made from nixtamalized (lime treated) corn. This is the same ingredient you would use if you were making corn tortillas.
In fact, if you've ever made fresh corn tortillas, making gorditas will be an incredibly familiar process to you. For gorditas, you simply shape them a little narrower in diameter and thicker.
The dough should be soft and not crack around the edges when you flatten the dough ball into a gordita shape. (If it does, get a little bit of water on your hands as you shape the gordita. The dough will absorb the water from your hands as you work.)
We're dry frying our gorditas on a skillet, exactly the same way we would for a corn tortilla.
If you're really adventurous, feel free to deep fry these in oil though, as that would make a deliciously crispy gordita for your filling!
When you are done cooking the gorditas, the outside should be crisp and the inside soft.
What is the difference between a gordia, an arepa, and a pupusa?
These three street food dishes are all a small corn dough cake that is stuffed with a filling. And, upon appearance, it can be quite easy to get them confused. But, there are some key differences that make them stand apart.
El Salvadoran pupusa are stuffed before cooking, so the filling is sealed tightly inside.
Gorditas and Venezuelan arepas are very similar in construction, a thick tortilla that is slit and filled after cooking, but they are made from different flours.
Arepas are tortillas made from masa arepa, while gorditas are made from masa harina. Both are corn flours that are made by drying a cooked corn dough. However the corn is processed and cooked differently for each of these, giving the ending tortilla a slightly different flavor.
What fillings go in a gordita?
Across Mexico, you will find many different fillings for gorditas. Some sweet, some savory. Some are very common, and some are regional specialties.
For the savory versions (which we are talking about today) they are typically stuffed with cheese, beans, or a meat filling and you will often find them topped with red or green salsa.
Fillings are often stews (guiso) that are slightly saucy. The thickness of the gordita absorbs the extra sauce better than a thinner tortilla would.
Here are some common filling combinations that we have seen:
- Carnitas
- Beans and cheese
- Eggs and chorizo
- Picadillo
- Chorizo con papas (chorizo and potatoes) -- recipe below
- Barbacoa
And, while these are all great options for filling your gorditas. You really don't even have to make anything special to use as a filling.
Gorditas are a great way to give new life to any leftover stew!
How to make chorizo con papas (chorizo with potatoes)
Chorizo con papas (literally "chorizo with potatoes") is a quick and easy dish that is perfect for any time of day.
For breakfast, add scrambled eggs. (We would know, we ate our leftover this way and it was a fantastic way to start a Saturday morning!)
For any other meal, it it is the perfect filling for a gordita or taco. (Or really anything you want to use it as a filling for.)
To make chorizo con papas, we first simmer potato cubes in a little water to start them cooking. Then, we add the chorizo and cook it until both the chorizo and potatoes are cooked through.
If you choose a good quality chorizo, you shouldn't really need to add any other seasonings to your dish, as this Mexican sausage has plenty of flavor to impart to the potatoes.
Gorditas and Chorizo con Papas
This Chorizo and Potato Gorditas recipe brings all the flavor of the authentic Mexican street food, gorditas, filled with a robust and easy-to-make chorizo con papas (chorizo with potatoes) stew.
Ingredients
For The Gorditas
- 3 c masa harina
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoon vegetable oil
- 2 c warm water (more as needed)
For The Chorizo Con Papas
- 2 lbs Yukon Gold potatoes, cut into ¼ inch cubes
- ½ c water
- 14 oz Mexican chorizo
- 5 oz queso fresco
- Salt (to taste)
Instructions
For The Gorditas
- In a large bowl, mix the masa harina, baking powder, and salt.
Add the oil and mix with your fingers until it is evenly distributed. - Add the water slowly while mixing with your hands, until a soft dough forms.
- Cover the dough and let it rest for 15 minutes.
- Pinch off about ¼ c of dough. With wet hands, roll the dough into a ball and flatten it to ¼ inch thick (about 4 inches in diameter). (If you want to use your counter to help flatten/roll out your dough, it works best if done over a piece of plastic wrap. That way the flattened dough is much easier to transfer to your skillet.)
- Heat a griddle or cast iron skillet over medium heat. Place the flattened dough on the hot surface and cook over medium heat for 2-3 minutes on each side, until golden and cooked through. Remove cooked gordita from the pan to a plate and cover with a tea towel to keep warm and soft.
- Continue with the remaining dough.
- Once the gorditas are cooked and have cooled slightly, carefully slit them through the side with a wet knife, going ½ - ¾ of the way through.
- Keep the gorditas warm in an oven or covered with a towel while you make the filling.
For The Chorizo Con Papas
- Place the diced potatoes in your skillet and add ½ c water. Cover and cook for 5 minutes.
- Add Mexican chorizo (removed from casing). Cook until potatoes are tender and chorizo is cooked through, breaking up the chorizo as it cooks.
Putting It All Together
- Fill gorditas with chorizo con papas.
- Top with queso fresco.
- Serve warm.
Recommended Products
As an Amazon Associate and member of other affiliate programs, We earn from qualifying purchases.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
