Gorditas - Crispy Puffy Tacos

Tammy Brownlow


The first time I tried gorditas I thought they were so good I ended up having 4 of them!

They are light and crispy and completely addictive. You can fill them with anything you like from taco fillings, to bbq and they are always very good.

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Makes 10
20 Min
10 Min
Deep Fry


2 c
masa harina
1/2 tsp
2 c
boiling water
deep fryer filled with vegetable oil


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1Mix Masa and salt together in a heat proof bowl.

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2Add 1 1/2 cups boiling water to Masa mixture. Stir with a spoon to combine

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3If the dough is still too dry add 1 tablespoon of water at a time until dough is pliable.

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4Allow dough too cool a little. When it is still very warm knead until the dough is smooth and elastic. It will remind you a little of the softness of pizza dough

5Cover with plastic wrap and allow to rest 30 minutes.

6While dough is resting preheat your iron skillet to medium heat. Turn on your deep fryer about 10 minutes before you press your first gordita

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7Separate dough into 10 equal pieces. Press between plastic in a tortilla press until it is about 3/8 inches thick and 4" in diameter.

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8Place gordita on to you iron skillet. Cook for 1 minute until it releases from pan.

9Flip and cook the other side.

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10Remove from skillet and drop immediately into deep fryer. Make sure to drop in a way that it completely submerges itself in the oil.

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11It will begin to "puff" up right away. Cook until light, crispy, and golden brown.

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12Remove from deep fryer and allow to drain. I use a metal colander for this.

13Continue until all gorditas are cooked.

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14Transfer to a baking sheet lined with paper towels.

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15Top with your favorite toppings, beans, onion, cheese, and taco sauce. Shredded pork, slaw, pico. Use your imagination. Have fun and enjoy!

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Flour
Regional Style: Mexican