16 Delicious Gordita Recipes Amazing

Mouthwatering gorditas are the ultimate comfort food that bring a taste of Mexico right to your kitchen! Whether you’re craving something cheesy, spicy, or packed with savory fillings, our roundup of 16 delicious gordita recipes has something to satisfy every palate. Perfect for busy weeknights or leisurely weekend feasts, these recipes promise to spice up your meal rotation. Dive in and discover your new favorite dish today!

Cheesy Beef Gorditas

Kicking off today’s recipe with a dish that’s close to my heart, Cheesy Beef Gorditas. There’s something incredibly comforting about biting into a warm, fluffy gordita stuffed with savory beef and melted cheese. It’s a recipe I stumbled upon during a lazy Sunday experiment, and now it’s a staple in my kitchen.

Ingredients

• 1 lb ground beef
• 1 cup shredded cheddar cheese
• 2 cups masa harina
• 1 1/2 cups warm water
• 1 tsp salt
• 1 tbsp vegetable oil
• 1/2 cup diced onions
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder

Instructions

1. In a large bowl, combine 2 cups masa harina, 1 1/2 cups warm water, and 1 tsp salt to form a dough. Tip: The dough should be smooth and not sticky. If it’s too dry, add a little more water.
2. Divide the dough into 8 equal pieces and roll each into a ball. Cover with a damp cloth to prevent drying.
3. Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1/2 cup diced onions and 1 clove minced garlic, sautéing until translucent.
4. Add 1 lb ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Stir in 1 tsp ground cumin and 1/2 tsp chili powder into the beef mixture. Cook for another 2 minutes, then remove from heat.
6. Press each dough ball into a flat disc, about 1/4 inch thick. Tip: Use a tortilla press or the bottom of a flat plate for even thickness.
7. Cook each disc on a dry skillet over medium heat for 1-2 minutes per side, until lightly browned.
8. Fill each gordita with the beef mixture and top with 1 cup shredded cheddar cheese. Tip: For extra meltiness, place the filled gorditas under a broiler for 1-2 minutes.

Mmm, the contrast of the crispy gordita shell with the gooey cheese and flavorful beef is simply irresistible. Serve them with a side of fresh salsa or guacamole for an extra kick of flavor.

Spicy Chicken Gorditas

Last weekend, I found myself craving something hearty yet spicy, something that would remind me of the vibrant street food I enjoyed during my trip to Mexico. That’s when I decided to whip up these Spicy Chicken Gorditas, a dish that perfectly balances heat, texture, and flavor. It’s become a staple in my kitchen, especially when I’m looking to impress guests or simply treat myself to a flavorful meal.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp baking powder
• 1/2 cup warm water
• 1/4 cup vegetable oil
• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 cup salsa
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sour cream

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp baking powder.
2. Gradually add 1/2 cup warm water and 1/4 cup vegetable oil to the dry ingredients, kneading until a soft dough forms. Tip: Let the dough rest for 10 minutes for easier handling.
3. Divide the dough into 8 equal portions and roll each into a ball, then flatten into a 1/4-inch thick disc.
4. Heat a skillet over medium heat and cook each gordita for 2 minutes on each side, or until golden brown. Tip: Keep them warm in a towel to stay soft.
5. In another skillet, heat 2 tbsp olive oil over medium heat and add 1 lb diced chicken breast, cooking until no longer pink.
6. Stir in 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp garlic powder, cooking for another minute to blend the flavors.
7. Add 1/2 cup salsa to the chicken, simmering for 5 minutes until slightly thickened. Tip: For extra heat, add a diced jalapeño with the salsa.
8. Fill each gordita with the spicy chicken mixture, then top with 1 cup shredded lettuce, 1/2 cup diced tomatoes, and 1/4 cup sour cream.

Delightfully crispy on the outside yet soft inside, these Spicy Chicken Gorditas pack a punch with every bite. Serve them with a side of guacamole or extra salsa for dipping, and watch them disappear in no time.

Vegetarian Black Bean Gorditas

Back when I first stumbled upon the idea of making Vegetarian Black Bean Gorditas, I was skeptical about how satisfying they could be without any meat. But let me tell you, these little pockets of joy are packed with flavor and texture that even the most devoted carnivores at my table couldn’t resist.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup chopped cilantro
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup crumbled queso fresco
• 1/4 cup sour cream

Instructions

1. In a large bowl, mix masa harina, warm water, and salt to form a dough. Let it rest for 5 minutes.
2. Divide the dough into 8 equal parts and roll each into a ball. Press each ball into a 1/4-inch thick circle.
3. Heat a skillet over medium heat. Cook each gordita for 2 minutes on each side, until lightly browned.
4. In a separate pan, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
5. Add black beans, cumin, and chili powder to the pan. Mash slightly and cook for 5 minutes, stirring occasionally.
6. Spread the black bean mixture onto each gordita. Top with cilantro, lettuce, tomatoes, queso fresco, and sour cream.
7. Tip: For extra flavor, toast the gorditas on a dry skillet for an additional minute after assembling.
8. Tip: If the dough sticks to your hands, wet them slightly with water before shaping the gorditas.
9. Tip: Let the black bean mixture cool slightly before assembling to prevent the gorditas from becoming soggy.

Zesty and satisfying, these Vegetarian Black Bean Gorditas offer a delightful crunch with every bite. Serve them with a side of spicy salsa or avocado slices for an extra layer of flavor.

Pork Carnitas Gorditas

Kind of like a little edible bowl, these Pork Carnitas Gorditas are my go-to when I want something hearty yet hands-on. I remember first trying them at a tiny roadside stand in Mexico, and I’ve been obsessed with recreating that perfect crunch and tender filling ever since.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch cubes
• 1 cup orange juice
• 1/4 cup lime juice
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp salt
• 1 tsp black pepper
• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 cup vegetable oil
• 1 cup refried beans
• 1/2 cup diced onion
• 1/2 cup chopped cilantro
• 1/2 cup crumbled queso fresco

Instructions

1. In a large pot, combine pork shoulder, orange juice, lime juice, garlic, cumin, salt, and black pepper. Bring to a boil over high heat, then reduce to low and simmer for 2 hours, or until pork is tender and shreds easily.
2. While the pork cooks, mix masa harina and warm water in a bowl to form a dough. Divide into 12 equal portions and roll into balls.
3. Heat vegetable oil in a skillet over medium heat. Flatten each dough ball into a 1/4-inch thick disc and cook for 3 minutes per side, or until golden brown. Tip: Keep the gorditas warm in a low oven while you finish cooking the rest.
4. Shred the cooked pork using two forks. Tip: For extra crispy carnitas, spread the shredded pork on a baking sheet and broil for 5 minutes.
5. Spread a tablespoon of refried beans on each gordita, then top with shredded pork, diced onion, chopped cilantro, and crumbled queso fresco. Tip: Let guests assemble their own gorditas for a fun, interactive meal.

Just imagine biting into these gorditas: the crispy exterior gives way to the succulent, citrusy pork, all balanced by the creamy beans and fresh toppings. They’re perfect for a casual dinner party or a weekend treat when you’re craving something a little different.

Breakfast Egg and Chorizo Gorditas

Every morning, I find myself reaching for something hearty and flavorful to kickstart the day, and these Breakfast Egg and Chorizo Gorditas have become my go-to. There’s something incredibly satisfying about the combination of fluffy eggs and spicy chorizo wrapped in a warm, homemade gordita. Plus, making them from scratch means I can sneak in a little extra cheese—because why not?

Ingredients

• 1 cup masa harina
• 3/4 cup warm water
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 4 oz chorizo, casing removed
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 1 tbsp butter

Instructions

1. In a medium bowl, combine 1 cup masa harina, 3/4 cup warm water, and 1/2 tsp salt to form a dough. Tip: The dough should be smooth and not sticky; adjust with more masa or water as needed.
2. Divide the dough into 4 equal parts and roll each into a ball. Press each ball into a 1/4-inch thick disc.
3. Heat 2 tbsp vegetable oil in a skillet over medium heat. Cook each gordita for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. In the same skillet, cook 4 oz chorizo over medium heat for 5 minutes, breaking it into small pieces with a spoon.
5. Push the chorizo to one side of the skillet and melt 1 tbsp butter on the other side. Crack 4 large eggs into the butter, scrambling them until fully cooked.
6. Combine the eggs with the chorizo and stir in 1/4 cup shredded cheddar cheese until melted.
7. Slice each gordita halfway through to create a pocket and fill with the egg and chorizo mixture.

Freshly made gorditas have a delightful crispness on the outside with a soft, pillowy center that perfectly complements the spicy, cheesy filling. For an extra kick, serve with a side of salsa verde or avocado slices.

Shrimp and Avocado Gorditas

Believe it or not, the first time I tried making Shrimp and Avocado Gorditas, it was a happy accident. I had some leftover shrimp and a perfectly ripe avocado, and the rest is history. Now, it’s a staple in my kitchen, especially when I’m craving something fresh yet satisfying.

Ingredients

• 1 cup masa harina
• 1/2 cup warm water
• 1/4 tsp salt
• 1/2 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. In a mixing bowl, combine 1 cup masa harina, 1/2 cup warm water, and 1/4 tsp salt to form a dough. Tip: The dough should be smooth and not sticky. If it’s too dry, add a little more water.
2. Divide the dough into 4 equal parts and shape each into a ball. Press each ball into a flat disc about 1/4 inch thick.
3. Heat a skillet over medium heat and cook each gordita for 3 minutes on each side, until lightly browned. Tip: Don’t overcrowd the skillet; cook them in batches if necessary.
4. In the same skillet, heat 1 tbsp olive oil over medium-high heat. Add 1/2 lb shrimp, 1/2 tsp cumin, and 1/2 tsp paprika. Cook for 2 minutes on each side, until the shrimp are pink and opaque.
5. Assemble the gorditas by topping each with shrimp, 1 avocado sliced, and a sprinkle of 1/4 cup cilantro. Drizzle with lime juice from 1 lime. Tip: For an extra kick, add a dash of hot sauce or a slice of jalapeño.

Nothing beats the creamy texture of avocado against the spicy, juicy shrimp, all nestled in a warm, homemade gordita. Serve these beauties with a side of black beans or a crisp salad for a complete meal that’s sure to impress.

Mushroom and Cheese Gorditas

Today, I stumbled upon a recipe that reminded me of my grandma’s kitchen—where the aroma of toasted corn masa filled the air, and the sizzle of mushrooms and cheese was the soundtrack to our family gatherings. Mushroom and Cheese Gorditas are not just a dish; they’re a warm hug on a plate, perfect for those days when you crave something comforting yet easy to whip up.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1 cup sliced mushrooms
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 1 tbsp butter
• 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine masa harina, warm water, and salt to form a dough. Let it rest for 5 minutes to hydrate fully.
2. Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a 1/4-inch thick disc.
3. Heat vegetable oil in a skillet over medium heat. Cook each gordita for 2-3 minutes per side until golden brown. Tip: Press down lightly with a spatula to ensure even cooking.
4. In a separate pan, melt butter over medium heat. Add mushrooms and garlic powder, sautéing for 5 minutes until mushrooms are tender.
5. Slice open each gordita carefully to form a pocket. Fill with sautéed mushrooms and shredded cheese.
6. Return the stuffed gorditas to the skillet over low heat. Cover and cook for 2 minutes to melt the cheese. Tip: Covering the skillet traps heat, melting the cheese perfectly without overcooking the gorditas.
7. Serve immediately. Tip: For an extra kick, drizzle with hot sauce or top with fresh cilantro.

Every bite of these gorditas offers a delightful contrast—the crispy exterior gives way to a soft, chewy center, while the melted cheese and earthy mushrooms create a harmony of flavors. Try serving them with a side of avocado slices for a creamy texture that complements the dish beautifully.

BBQ Pulled Pork Gorditas

Remember those lazy summer afternoons when the smell of BBQ fills the air, and all you want is something hearty yet easy to eat? That’s exactly what inspired me to create these BBQ Pulled Pork Gorditas, a perfect blend of smoky, tender pork and soft, pillowy gorditas that’ll have you coming back for seconds.

Ingredients

• 2 lbs pork shoulder
• 1 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups masa harina
• 1.5 cups warm water
• 1 tsp salt
• 1/2 tsp baking powder

Instructions

1. Preheat your oven to 300°F.
2. Season the pork shoulder with salt, black pepper, garlic powder, and onion powder, ensuring it’s evenly coated.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
4. Pour BBQ sauce over the pork, cover the pot, and transfer to the oven. Cook for 4 hours, or until the pork is tender enough to shred easily with a fork.
5. While the pork cooks, prepare the gorditas by mixing masa harina, warm water, salt, and baking powder in a bowl until a dough forms.
6. Divide the dough into 8 equal portions, rolling each into a ball. Flatten each ball into a 1/4-inch thick disc.
7. Heat a dry skillet over medium heat. Cook each gordita for 1-2 minutes per side, until lightly charred and puffed.
8. Once the pork is done, shred it using two forks, mixing it with the BBQ sauce in the pot.
9. Slice each gordita open like a pita and fill with the BBQ pulled pork.

Every bite of these gorditas offers a delightful contrast between the crispy exterior and the juicy, flavorful pork inside. Try serving them with a side of pickled onions or a fresh cabbage slaw for an extra crunch.

Grilled Veggie Gorditas

Warm summer evenings call for dishes that are both hearty and refreshing, and that’s exactly what these Grilled Veggie Gorditas deliver. I remember the first time I tried them at a friend’s backyard BBQ; the smoky flavors paired with the soft, pillowy gorditas were unforgettable. Now, it’s a staple in my summer recipe rotation.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1 cup grilled zucchini, sliced
• 1 cup grilled bell peppers, sliced
• 1/2 cup grilled onions, sliced
• 1/4 cup chopped cilantro
• 1/2 cup crumbled queso fresco

Instructions

1. In a large bowl, mix masa harina, warm water, and salt until a dough forms. Tip: The dough should be smooth and not sticky. If it’s too dry, add a little more water.
2. Divide the dough into 8 equal portions and roll each into a ball. Cover with a damp cloth to prevent drying.
3. Heat a griddle or skillet over medium heat (350°F) and lightly grease with vegetable oil.
4. Press each dough ball into a 1/4-inch thick circle using a tortilla press or a flat plate. Tip: Place the dough between two pieces of plastic wrap for easier handling.
5. Cook each gordita on the griddle for about 2 minutes per side, until lightly browned and puffed.
6. Remove from heat and let cool slightly before slicing open the edge to form a pocket.
7. Fill each gordita with grilled zucchini, bell peppers, onions, cilantro, and queso fresco. Tip: For extra flavor, drizzle with a little lime juice or hot sauce before serving.

Serve these Grilled Veggie Gorditas warm, and enjoy the contrast of the crispy exterior with the tender, smoky vegetables inside. They’re perfect for a casual dinner or as a standout dish at your next gathering.

Chocolate and Banana Dessert Gorditas

My kitchen adventures often lead me to combine my favorite flavors in unexpected ways, and these Chocolate and Banana Dessert Gorditas are a testament to that. Inspired by a late-night craving, this recipe is a playful twist on traditional gorditas, blending the sweetness of bananas with the richness of chocolate for a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup masa harina
• 1/4 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 ripe banana, mashed
• 1/2 cup chocolate chips
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup masa harina, 1/4 cup sugar, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
2. Add 1/2 cup milk, 1/4 cup melted unsalted butter, and 1 mashed ripe banana to the dry ingredients. Mix until a soft dough forms. Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time.
3. Fold in 1/2 cup chocolate chips evenly throughout the dough.
4. Divide the dough into 8 equal portions and shape each into a ball. Flatten each ball into a 1/2-inch thick disc.
5. Heat 1 tbsp vegetable oil in a skillet over medium heat (350°F). Cook each gordita for 2-3 minutes per side, or until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer the cooked gorditas to a paper towel-lined plate to drain any excess oil. Tip: Serve warm for the best texture and melted chocolate experience.

Every bite of these gorditas offers a delightful contrast between the crispy exterior and the soft, banana-infused interior, with pockets of melted chocolate that make them irresistibly gooey. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.

Lamb and Mint Gorditas

Craving something uniquely flavorful and satisfying? I recently stumbled upon the perfect blend of savory and fresh in these Lamb and Mint Gorditas, a dish that quickly became a staple in my kitchen. The combination of tender lamb with the crispness of mint wrapped in a soft gordita is nothing short of magical.

Ingredients

• 1 lb ground lamb
• 1/2 cup fresh mint leaves, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 tsp baking powder

Instructions

1. In a large bowl, mix 2 cups masa harina, 1 1/2 cups warm water, and 1/2 tsp baking powder until a dough forms. Tip: The dough should be smooth and not sticky. If it’s too dry, add a little more water.
2. Divide the dough into 8 equal portions and roll each into a ball. Cover with a damp cloth to prevent drying.
3. Heat a skillet over medium heat and cook each dough ball for about 3 minutes on each side until lightly golden. Tip: Press down gently with a spatula to ensure even cooking.
4. In another skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb ground lamb, 1 tsp salt, and 1/2 tsp black pepper. Cook until the lamb is browned, about 5 minutes.
5. Stir in 1/2 cup finely chopped fresh mint leaves and cook for another 2 minutes.
6. Slice each gordita halfway open and stuff with the lamb and mint mixture.

Every bite of these gorditas offers a delightful contrast between the soft masa and the juicy, minty lamb filling. Serve them with a side of avocado slices for an extra layer of creaminess that complements the flavors beautifully.

Fish Taco Gorditas

Summer evenings call for something light yet satisfying, and that’s exactly what these Fish Taco Gorditas deliver. I remember the first time I tried them at a beachside shack; the crispy fish paired with the soft, pillowy gorditas was a game-changer for my taco nights at home.

Ingredients

• 1 cup masa harina
• 1 cup warm water
• 1/2 tsp salt
• 1 lb white fish fillets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, mix 1 cup masa harina, 1 cup warm water, and 1/2 tsp salt until a dough forms. Tip: The dough should be soft but not sticky; adjust water or masa harina as needed.
2. Divide the dough into 8 equal portions and roll each into a ball. Press each ball into a 1/4-inch thick circle.
3. Heat a skillet over medium heat and cook each gordita for 2-3 minutes per side, until lightly browned. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Season 1 lb white fish fillets with 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp garlic powder.
5. In the same skillet, heat 1 tbsp olive oil over medium-high heat. Cook the fish for 3-4 minutes per side, until flaky and opaque.
6. Flake the cooked fish into chunks and assemble the gorditas by topping each with fish, 1 cup shredded cabbage, 1/2 cup diced tomatoes, and 1/4 cup chopped cilantro. Serve with lime wedges. Tip: For extra flavor, drizzle with a bit of hot sauce or crema.

These Fish Taco Gorditas are a delightful mix of textures, from the crispy fish to the soft gorditas and crunchy cabbage. Try serving them with a side of black beans or a mango salsa for a complete meal that screams summer.

Sweet Potato and Black Bean Gorditas

Over the weekend, I found myself craving something hearty yet healthy, and that’s when I decided to whip up these Sweet Potato and Black Bean Gorditas. They’re the perfect blend of sweet and savory, and honestly, they’ve become a staple in my kitchen for those busy weeknights.

Ingredients

• 2 cups mashed sweet potatoes
• 1 cup cooked black beans
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 cup masa harina
• 3/4 cup warm water
• 1/4 cup vegetable oil for frying

Instructions

1. In a large bowl, combine the mashed sweet potatoes, black beans, olive oil, cumin, and salt until well mixed.
2. In another bowl, mix the masa harina with warm water to form a dough. Let it rest for 5 minutes to hydrate fully.
3. Divide the dough into 8 equal pieces and roll each into a ball. Flatten each ball into a 1/4-inch thick disc.
4. Heat a skillet over medium heat and add a teaspoon of vegetable oil. Cook each gordita for 2 minutes on each side until golden brown.
5. Once all gorditas are cooked, spread the sweet potato and black bean mixture evenly over four of them. Top with the remaining gorditas to form sandwiches.
6. Return the assembled gorditas to the skillet and cook for an additional minute on each side to warm through.

Absolutely delightful, these gorditas boast a crispy exterior with a soft, flavorful filling. Try serving them with a side of avocado salsa for an extra kick of freshness.

Buffalo Chicken Gorditas

Very few dishes manage to strike the perfect balance between spicy, savory, and satisfying quite like Buffalo Chicken Gorditas. I remember the first time I tried making them at home; the kitchen was a mess, but the result was absolutely worth it. Now, it’s a staple in my recipe rotation, especially when I’m craving something with a bit of a kick.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1 tbsp olive oil
• 4 gordita shells

Instructions

1. In a medium bowl, mix the shredded chicken with buffalo sauce until evenly coated.
2. Heat olive oil in a large skillet over medium heat (350°F) for 1 minute.
3. Add the buffalo chicken to the skillet and cook for 5 minutes, stirring occasionally, until heated through.
4. Warm the gordita shells in a dry skillet over medium heat for 30 seconds on each side, or until slightly crispy.
5. Spread 2 tablespoons of sour cream on each gordita shell.
6. Divide the buffalo chicken mixture evenly among the shells.
7. Sprinkle shredded cheddar cheese and chopped green onions on top of the chicken.
8. Fold the gordita shells in half and serve immediately.

So there you have it—Buffalo Chicken Gorditas that are crispy on the outside, tender and juicy on the inside, with just the right amount of heat. Try serving them with a side of cool ranch dressing to balance the spiciness, or add some avocado slices for a creamy contrast.

Peanut Butter and Jelly Gorditas

Today, I stumbled upon a childhood favorite with a twist that’s too good not to share. Peanut Butter and Jelly Gorditas combine the comfort of a classic PB&J with the delightful texture of homemade gorditas. It’s a playful dish that’s perfect for breakfast or a snack, and trust me, it’s as fun to make as it is to eat.

Ingredients

• 1 cup masa harina
• 1/2 cup warm water
• 1/4 cup peanut butter
• 1/4 cup jelly (your favorite flavor)
• 1 tbsp vegetable oil
• 1/4 tsp salt

Instructions

1. In a mixing bowl, combine 1 cup masa harina, 1/4 tsp salt, and 1/2 cup warm water. Mix until a dough forms. Tip: The dough should be pliable but not sticky. If it’s too dry, add a teaspoon of water at a time.
2. Divide the dough into 4 equal parts and roll each into a ball. Press each ball into a flat disc, about 1/4 inch thick. Tip: Use a tortilla press or the bottom of a flat plate for even thickness.
3. Heat 1 tbsp vegetable oil in a skillet over medium heat. Cook each disc for 2-3 minutes on each side, until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Let the gorditas cool slightly, then slice them open like a pita pocket. Spread 1 tbsp peanut butter and 1 tbsp jelly inside each gordita.
5. Serve warm. The gorditas are best enjoyed fresh, with the peanut butter slightly melted and the jelly adding a sweet contrast to the savory masa.

Variations of this dish can include adding banana slices or a sprinkle of cinnamon for extra flavor. The crispy exterior paired with the creamy peanut butter and sweet jelly makes every bite a delightful surprise.

Cinnamon Sugar Gorditas

Waking up to the sweet aroma of cinnamon sugar gorditas baking in the oven is one of my favorite weekend rituals. There’s something incredibly comforting about these fluffy, slightly crispy treats that remind me of Sunday mornings at my grandma’s house. Today, I’m sharing my go-to recipe that’s perfect for anyone looking to add a little warmth to their breakfast table.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 3/4 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)
• 1/4 cup unsalted butter, melted (for coating)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/4 cup granulated sugar, and 1 tbsp ground cinnamon.
3. In another bowl, mix 3/4 cup milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Overmixing can lead to tough gorditas.
5. Let the dough rest for 5 minutes to allow the baking powder to activate, which will make your gorditas fluffier.
6. Divide the dough into 8 equal portions and shape each into a flat, round disc about 1/2 inch thick.
7. Bake for 12-15 minutes, or until the gorditas are lightly golden and firm to the touch.
8. While the gorditas are baking, mix 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl.
9. Once baked, brush each gordita with melted butter and then dip both sides in the cinnamon sugar mixture.
10. Serve warm for the best flavor and texture.

Buttery, sweet, and with just the right amount of spice, these cinnamon sugar gorditas are a delightful treat any time of day. For an extra special touch, serve them with a side of warm dulce de leche for dipping.

Conclusion

Hungry for something new and delicious? This roundup of 16 amazing gordita recipes offers a world of flavors to explore. Whether you’re craving something traditional or adventurous, there’s a recipe here for every home cook. We’d love to hear which ones become your favorites—leave a comment below! And don’t forget to share the love by pinning your top picks on Pinterest. Happy cooking!