Gorditas de Comal Rellenas
(gor-DEE-tas deh coh-MAHL reh-YEH-nas)
Antojitos & La Cena – Late-Night Bites and Street Food at Home
Tuesday night at 7 p.m., a bag of supermarket masa harina sits ripped open, a hot cast-iron comal smokes, and a pragmatic rule in Mexican kitchens takes over: no one is denied a gordita. The smell of toasting corn on a hot cast-iron skillet means re-frying yesterday's braised pork until crisp. The secret is simple: a touch of fat rubbed into the masa, hot water to wake up the corn, and a pinch of baking powder so the dough puffs and blisters. Split them while they still burn your fingers, stuff them fast, and eat standing up.
Before you start
Warm the refried beans in a skillet.
If using canned beans, fry them in a tablespoon of bacon grease or butter for a few minutes to deeply improve their texture and homestyle flavor.
Prepare all garnishes before you begin cooking the masa.
The gorditas must be sliced and stuffed immediately while hot, so having your cheese, lettuce, and onions fully ready is essential.
Ingredients
- Masa Harina2 cup
- kosher salt1 tsp
- baking powder1/2 tsp
- manteca, bacon grease, or unsalted butter2 tbsp
- warm water1 1/2 cup
- refried pinto beans15 oz
- Oaxaca or mozzarella cheese1 cup
- iceberg lettuce1 cup
- white onion1/2 med
- fresh cilantro1/4 cup
- salsa1/2 cup
Method
- 01
Whisk together the masa harina, salt, and baking powder in a large bowl, then rub in the fat.
Use your fingers to work the manteca, bacon grease, or butter into the dry flour until the mixture resembles coarse, crumbly sand, ensuring a tender dough that resists cracking.
- 02
Pour in one cup of the warm water and begin to mix, gradually adding the rest while kneading vigorously.
Add up to an extra quarter-cup of water if necessary until the dough feels exactly like soft playdough—damp to the touch but not sticky to your hands.
- 03
Cover the bowl with a damp towel and let the masa rest for fifteen minutes.
This critical downtime allows the dehydrated starches to fully hydrate and become pliable.
- 04
Divide the dough into eight equal portions and roll them into smooth balls.
Each should be about the size of a golf ball. If the dough cracks, dab your fingers in warm water to patch the edges seamlessly.
- 05
Press each ball between two pieces of plastic into a thick disc.
Use a heavy flat-bottomed glass or a pie dish to gently flatten them to about four inches across and a quarter-inch thick, avoiding pressing them as thin as tortillas.
- 06
Toast the discs on a dry, medium-low cast-iron skillet for three to four minutes per side.
They should lightly brown and release easily from the pan without sticking.
- 07
Flip one final time and gently tap the center with a spatula to encourage the puff.
The internal steam will expand, separating the layers like a small balloon.
- 08
Hold the hot gordita in a clean towel and carefully slice open the edge to form a pocket.
Do not wait for them to cool, or they will turn into a crumbly, unyielding mass.
- 09
Stuff the steaming pockets generously with hot refried beans and cheese, finishing with the fresh garnishes.
Top with lettuce, onion, cilantro, and a heavy drizzle of your favorite salsa before serving immediately.
Notes
The water must be hot enough to wake up the dehydrated corn.
Using cold water fails to properly gelatinize the starches, resulting in a crumbly dough that cracks on the hot comal.
Gorditas are a masterclass in repurposing leftovers.
While beans and cheese are a canonical weeknight standard, shredded rotisserie chicken warmed in salsa or yesterday's leftover stew works just as well.
From Cook Mexican in America.