Appetizer: Mexico – Bajio, Queretaro – Gorditas de Maíz Queretanas (Queretaro Corn Gorditas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 1/2 oz (240 g) masa harina (dry corn masa flour)
1 1/4 cups (300 ml) warm water, plus a little more if needed
0.21 oz (6 g) fine salt
7 7/8 oz (225 g) requesón; use whole-milk ricotta as the closest practical catalog proxy
0.53 oz (15 g) fresh cilantro, chopped
1 7/16 oz (40 g) white onion, finely diced
8 1/2 oz (240 g) prepared salsa verde or salsa roja; choose one
1 3/4 oz (50 g) queso fresco, crumbled (optional)

Show original ingredient measurements

240 g masa harina (dry corn masa flour)
300 ml warm water, plus a little more if needed
6 g fine salt
225 g requesón; use whole-milk ricotta as the closest practical catalog proxy
15 g fresh cilantro, chopped
40 g white onion, finely diced
240 g prepared salsa verde or salsa roja; choose one
50 g queso fresco, crumbled (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Stir the masa harina and salt together. Add the warm water gradually and mix by hand until a soft, cohesive dough forms. Add small splashes of water if the dough is dry. Cover and rest for 10 minutes.
2. Divide the dough into 12 equal balls, about 1 15/16 oz (55 g) each. Keep them covered with a damp towel while shaping.
3. Press each ball between sheets of plastic into a thick disk about 3.54 in (9 cm) wide and 0.236 to 0.315 in (6–8 mm) thick.
4. Heat a comal or heavy skillet over medium-high heat. Cook each disk for about 1½–2 minutes per side, until lightly browned and cooked through. Keep the cooked gorditas covered and warm.
5. Mix the ricotta proxy, chopped cilantro, and diced onion for the filling. Season to taste if desired.
6. Make a horizontal slit in the edge of each gordita to form a pocket. Fill each with some of the cheese mixture.
7. Serve warm with salsa and, if desired, crumbled queso fresco. The recipe makes 12 gorditas, or 2 per serving for 6 servings.

1. Stir the masa harina and salt together. Add the warm water gradually and mix by hand until a soft, cohesive dough forms. Add small splashes of water if the dough is dry. Cover and rest for 10 minutes.
2. Divide the dough into 12 equal balls, about 55 g each. Keep them covered with a damp towel while shaping.
3. Press each ball between sheets of plastic into a thick disk about 9 cm wide and 6–8 mm thick.
4. Heat a comal or heavy skillet over medium-high heat. Cook each disk for about 1½–2 minutes per side, until lightly browned and cooked through. Keep the cooked gorditas covered and warm.
5. Mix the ricotta proxy, chopped cilantro, and diced onion for the filling. Season to taste if desired.
6. Make a horizontal slit in the edge of each gordita to form a pocket. Fill each with some of the cheese mixture.
7. Serve warm with salsa and, if desired, crumbled queso fresco. The recipe makes 12 gorditas, or 2 per serving for 6 servings.