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Mexican Gorditas (Fried Stuffed Corn Cakes)

Mexican Gorditas (Fried Stuffed Corn Cakes)

 

Mexican Gorditas (Fried Stuffed Corn Cakes)

Mexican Gorditas (Fried Stuffed Corn Cakes)
Print Pin Rate
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  • 1 recipe masa dough
  • Vegetable oil for frying
  • 1 recipe chili-braised pork beef barbacoa, or slow cooker chicken, warmed
  • 1 recipe quick curtido
  • Mexican crema for serving

Instructions

  • 1. Using wet hands, roll masa dough into 15 golf-ball-sized balls. Pat balls into flat 4-inch rounds about 1/4 inch thick; if edges crack, run a wet finger around them to smooth them. Place rounds on a baking sheet and keep covered with a towel as you work.
  • 2. Fill a large cast iron skillet with 1/4" oil and heat over medium-low heat until shimmering. Working in batches, add masa rounds and fry, flipping once, until well-browned and crisp, about 4 minutes per side. Test for doneness by poking shells with a finger: if they feel soft inside, return to oil and continue frying, flipping as needed to avoid burning, until firm to the touch. Drain on a paper-towel-lined baking sheet. Continue until all masa shells are fried, adding more oil to the pan if necessary.
  • 3. Using a sharp serrated knife, split masa shells in half crosswise. For each gordita, pile about 2 tablespoons braised meat on lower halves of masa shells, then top with about 2 tablespoons curtido. Smear top half of gordita shell with about 1 teaspoon crema. Close sandwich and serve immediately.

Notes

Masa freezes beautifully. After forming gordita shells (see Step 1), place extras on a baking sheet in a single layer for 1 hour, then transfer to a zipper-lock bag or airtight container and store in freezer for up to 3 months. To defrost, set gordita shells on a plate at room temperature for about 15 minutes, then proceed with recipe.
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