Hispanic Heritage Month: Gorditas Recipe

Taylor Simpson
September 15, 2022 | Features, Wine and Food Pairings | Taylor Simpson

Hispanic Heritage Month: Gorditas Recipe

GHV Gorditas Recipe

My Mexican mother-in-law has provided me with a delicious breakfast recipe. She paired this easy and delicious dish with a mimosa made with our multi-award winning Blanc de Blanc.

Her simple recipe is:

  • 4 cups of Masa Harina
  • 1 teaspoon of salt
  • 1 tablespoon of oil (I use avocado oil)
  • 3 1/3 warm water
  • 3/4 water reserved for rolling and shaping


  • Breakfast gorditas
  • Eggs with shredded melting cheese


  1. In a large bowl, add masa harina, baking powder, salt.
  2. Mix and add half the water.
  3. Continue mixing.
  4. Add 1 ½ tablespoons olive oil.
  5. Mix again and gradually add the remaining water until a soft dough forms.
  6. The dough will resemble wet sand.
  7. Cover with plastic wrap for 10 minutes.
  8. With wet hands, roll out 6 masa balls the size of a baseball.
  9. Gently pat the balls to form the gorditas.
  10. If the edges crack, smooth out by rubbing water over the ends.
  11. Place on a plate and cover while you form the rest of the gorditas.

Frying Method:

  • Heat ¼ cup oil in a skillet.
  • Fry the gorditas for 2 minutes on each side.
  • Set on a paper towel to drain any excess fat.

Griddle Method:

  • Heat 2 tablespoons olive oil on a griddle.
  • Cook gordita for 2 minutes on each side.
  • Using a serrated knife, cut in half to make a pocket.
  • Add fillings.



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