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.


☆☆☆☆☆ 0 votes

Makes 10
20 Min
10 Min
Deep Fry


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

How to Make Gorditas - Crispy Puffy Tacos


  • 1Mix Masa and salt together in a heat proof bowl.
  • 2Add 1 1/2 cups boiling water to Masa mixture. Stir with a spoon to combine
  • 3If the dough is still too dry add 1 tablespoon of water at a time until dough is pliable.
  • 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
  • 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.
  • 8Place gordita on to you iron skillet. Cook for 1 minute until it releases from pan.
  • 9Flip and cook the other side.
  • 10Remove from skillet and drop immediately into deep fryer. Make sure to drop in a way that it completely submerges itself in the oil.
  • 11It will begin to "puff" up right away. Cook until light, crispy, and golden brown.
  • 12Remove from deep fryer and allow to drain. I use a metal colander for this.
  • 13Continue until all gorditas are cooked.
  • 14Transfer to a baking sheet lined with paper towels.
  • 15Top with your favorite toppings, beans, onion, cheese, and taco sauce. Shredded pork, slaw, pico. Use your imagination. Have fun and enjoy!

Printable Recipe Card

About Gorditas - Crispy Puffy Tacos

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

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