Entree: Mexico – Mexican Street Food Classics – Gorditas (Thick corn masa pockets split and filled with savory fillings such as meat, beans, or cheese)

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

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

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

- 2 cups (240 g) masa harina for tortillas (not cornmeal)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) salt
- 2 tbsp (30 g) lard or vegetable shortening
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch (2.54 cm) pieces
- 1 cup (240 ml) water (for cooking pork)
- 1/2 cup (120 ml) fresh orange juice
- 2 garlic cloves, smashed (about 0.21 oz (6 g))
- 1 bay leaf (optional)
- 1 tsp (5 g) kosher salt (for pork) or to taste
- 1 cup (240 g) refried beans, warmed
- 4 oz (115 g) queso fresco, crumbled
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges (about 1 3/4 oz (50 g))
- Pickled red onions or salsa, for serving (amount as desired)

Show original ingredient measurements

- 2 cups (240 g) masa harina for tortillas (not cornmeal)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) salt
- 2 tbsp (30 g) lard or vegetable shortening
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch pieces
- 1 cup (240 ml) water (for cooking pork)
- 1/2 cup (120 ml) fresh orange juice
- 2 garlic cloves, smashed (about 6 g)
- 1 bay leaf (optional)
- 1 tsp (5 g) kosher salt (for pork) or to taste
- 1 cup (240 g) refried beans, warmed
- 4 oz (115 g) queso fresco, crumbled
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges (about 50 g)
- Pickled red onions or salsa, for serving (amount as desired)

Instructions

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

1. Make carnitas: place pork pieces, 1 cup (240 ml) water, orange juice, smashed garlic, bay leaf, and 1 tsp (5 g) salt in a medium saucepan. Bring to a simmer, then reduce heat, cover, and cook gently for 1 to 1 1/4 hours until pork is tender and easily shredded. Remove lid and simmer a few minutes to reduce liquid; shred or chop pork and lightly fry in its rendered fat or a little oil to caramelize edges.
2. Prepare masa dough: in a bowl, mix 2 cups (240 g) masa harina and 1/2 tsp (3 g) salt. Stir in 1 1/4 cups (300 ml) warm water and 2 tbsp (30 g) lard, mixing until a soft, pliable dough forms. Let rest 10 minutes; adjust with a tablespoon of water if dough is dry.
3. Form gorditas: divide dough into 8 equal portions (about 2 oz (60 g) each), roll into balls, and press or pat into 1/4- to 1/2-inch (1.27 cm)-thick rounds about 3–4 inches (7.62 to 10.2 cm) across. Patch any cracks with a bit of dough.
4. Cook gorditas: heat a dry comal or skillet over medium-high heat and cook rounds 1–2 minutes per side until lightly browned and set. Transfer to a plate and, when cool enough to handle, carefully slice each partially through the center to form a pocket.
5. Finish by frying (optional): heat 1/2 cup (120 ml) vegetable oil in a skillet and shallow-fry each cooked gordita 30–60 seconds per side until crisped and golden, then drain on paper towels.
6. Assemble: spread refried beans inside each gordita, add shredded carnitas, sprinkle with crumbled queso fresco and chopped cilantro, and top with pickled onions or salsa. Serve with lime wedges.

1. Make carnitas: place pork pieces, 1 cup (240 ml) water, orange juice, smashed garlic, bay leaf, and 1 tsp (5 g) salt in a medium saucepan. Bring to a simmer, then reduce heat, cover, and cook gently for 1 to 1 1/4 hours until pork is tender and easily shredded. Remove lid and simmer a few minutes to reduce liquid; shred or chop pork and lightly fry in its rendered fat or a little oil to caramelize edges.
2. Prepare masa dough: in a bowl, mix 2 cups (240 g) masa harina and 1/2 tsp (3 g) salt. Stir in 1 1/4 cups (300 ml) warm water and 2 tbsp (30 g) lard, mixing until a soft, pliable dough forms. Let rest 10 minutes; adjust with a tablespoon of water if dough is dry.
3. Form gorditas: divide dough into 8 equal portions (about 2 oz/60 g each), roll into balls, and press or pat into 1/4- to 1/2-inch-thick rounds about 3–4 inches across. Patch any cracks with a bit of dough.
4. Cook gorditas: heat a dry comal or skillet over medium-high heat and cook rounds 1–2 minutes per side until lightly browned and set. Transfer to a plate and, when cool enough to handle, carefully slice each partially through the center to form a pocket.
5. Finish by frying (optional): heat 1/2 cup (120 ml) vegetable oil in a skillet and shallow-fry each cooked gordita 30–60 seconds per side until crisped and golden, then drain on paper towels.
6. Assemble: spread refried beans inside each gordita, add shredded carnitas, sprinkle with crumbled queso fresco and chopped cilantro, and top with pickled onions or salsa. Serve with lime wedges.