Description
Fluffy, stovetop-crisped corn cakes with tender masa exteriors and warm interiors. These versatile, handheld Venezuelan-Mexican staples are ideal for fillings like beans, cheese, or meats. Perfect for lunchboxes or festive gatherings.
Ingredients
3 cups Maseca masa harina
3/4 cup water (plus more as needed)
1/2 tsp salt
2 cups fillings (e.g., picadillo, refried beans, queso fresco)
Instructions
Combine masa harina and salt in a bowl
Gradually add water until smooth, moist dough forms
Knead for 3-5 minutes until supple
Divide into 12 pieces and cover with damp towel
Flatten each piece between plastic sheets using a heavy ceramic dish
Cook first side on preheated cast iron griddle for 1.5 minutes until light brown
Flip and cook 1-2 minutes until golden spots appear
While hot, cut a vertical pocket along the bottom edge
Notes
Use yellow corn masa for authentic texture
Adjust water if dough is too dry or wet
Cover dough to prevent drying
Cuts fillings are flexible (avoid pork/meat if desired)
- Prep Time: 15
- Cook Time: 60
- Category: trends
- Method: Stovetop
- Cuisine: Mexican/Venezuelan
Nutrition
- Serving Size: 1 gordita
- Calories: 185
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg