These delicious Mexican flatbreads are pillowy soft and perfect for stuffing with your favorite fillings! While most traditional gorditas recipes call for corn flour and are fried, I am sharing a recipe made with all purpose flour and cooked on a griddle or comal.

Flour Gorditas (gorditas de harina) on a tea towel

My grandma was famous for her deep-fried gorditas (corn pockets) made with masa harina (corn flour) and filled with picadillo. I never even knew there was such a matter as gorditas de harina (flour gorditas).

Watch this video to learn near the gorditas I grew up eating in El Paso.

What are gorditas?

If you thought that gorditas were the brainchild of Taco Bell, you'd exist wrong. Gorditas are a traditional Mexican dish whose name means "niggling fatties." If you're familiar with arepas from Venezuela and Colombia and pupusas from El Salvador, they are quite similar.

While I grew upwards only knowing most the deep fried corn version, at that place is apparently a version traditional to Northern Mexico that is made with wheat flour and resembles a thick tortilla. "Piddling Fatties" makes sense, correct?

All the same you brand the gorditas, they are vessels that are begging to be filled with delicious fillings. These flour gorditas are like Mexican pita breads, so you can make full them with annihilation your middle desires!

ingredients to make Gorditas de harina flour, lard, milk, water, salt, sugar on a wooden board

Flour Gorditas

My dear friend Alba who is from Nazas, Durango, Mexico was telling me all nigh flour gorditas and was more than willing to share her recipe. She and I had a great time cooking together, listening to Latin music and sharing stories nearly our abuelitas.

While Alba was making the dough for the gorditas recipe, she reminded me of my mom making flour tortillas. She worked so quickly that I had to continually cease her to write downwardly measurements and instructions.

This recipe is actually very similar to flour tortillas, but gorditas are a bit smaller and the dough includes milk. The flavour reminds me of my mom's flour tortillas and buttermilk biscuits combined.

hands rolling out gordita recipe dough

Cooking the Gorditas

Alba brought over a nifty round cast atomic number 26 press to weigh down the gorditas equally they cooked. The press helps the gorditas melt evenly and prevents them from shrinking on the comal.

TIP: If you do not own a press you tin can utilize a brick in tinfoil to use as a weight. Bonus for all you lot tailgaters out at that place: Heat that brick in the oven and pop it in a libation to keep your food warm. Now yous tin can bring things similar my Chiles Rellenos burritos to the game!

Carefully cut them open up with a small precipitous knife to create a pocket as soon as the gorditas are cooked and cool plenty to handle. Now they're ready to fill!

Flour gorditas recipe - some are in balls waiting to be rolled out and cooked, some are completed

This gorditas recipe is easily adaptable and tin be filled with almost annihilation y'all have on manus. Treat them like a flour tortilla or pita bread.

TIP: You tin make a big batch of these flour gorditas and freeze them for up to iii months. Simply layer them with parchment paper and put in an closed bag. Now you have an easy vehicle for quick dinners or lunches!

Delicious filling options include vegetarian rajas, picadillo, chile verde con carne y papas, spicy chicken tinga, refried beans and cheese, or just nigh anything you tin can think of. Honestly, your imagination is the limit!

flour gorditas on a Mexican platter filled with creamy zucchini and corn

Need more recipe inspiration? Check out these delicious gordita filling options!

  • Picadillo
  • Asado de Chile Colorado
  • Carnitas
  • Chicken Tinga
  • Pork Green Chile
  • Refried Beans with Cheese
  • Creamy Zucchini, Corn, and Poblano Rajas

If yous loved this recipe, please be sure to charge per unit and comment below. Follow me on Pinterest and Instagram for more weekly Mexican cooking inspiration!

Gorditas de Harina

Gorditas tin be filled with almost anything you have on mitt. Treat them like a flour tortilla or pita bread. Be creative and savour.

Yield: 12

Prep Fourth dimension: 25 mins

Cook Fourth dimension: v mins

Total Time: thirty mins

  • 2 pounds all-purpose flour, approximately 6 2/iii cups
  • one tablespoon blistering pulverisation
  • 1 teaspoon common salt
  • ½ loving cup lard
  • 1 cup water
  • 1 cup milk

  • Identify a comal (griddle or bandage-atomic number 26 skillet) over medium heat and allow it to heat upward.

  • In a bowl combine all the dry ingredients. Add the lard and combine until you have the consistency of small crumbs.

  • In a small pot combine water and milk and heat until warm, but exercise non bring to a boil.

  • Add the warm liquid and mix well with your mitt. The mixture may exist a little sticky. Knead on a cutting board or shine counter until dough is pliable and springy. Sprinkle with flour if dough is too sticky.

  • Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 5 to half dozen-inch disks. If dough is viscid, sprinkle board and rolling pin with flour to make information technology easier to roll out the dough.

  • As you lot curlicue out each disk, place on the hot comal to cook, it will accept one minute or less on each side. Printing downwardly gently on it with a rolled up kitchen towel to cook evenly. After cooking the start side, turn gordita over and let it melt on the opposite side.

  • As before long as yous can handle the gordita, with a sharp pocketknife, make a pocket effectually the border, only large enough to fill up.

  • Keep the gorditas warm in a tortilla warmer or nether a clean dish towel while you make the rest.

  • Fill gorditas with stuffing of your choice.

  • Gorditas can be filled with well-nigh annihilation y'all have on mitt. Treat them like a flour tortilla or pita bread. Delicious filling options include picadillo, chicken tinga, pork green chile, refried beans with cheese, anything you want. Be creative and enjoy.
  • Leftover gorditas tin exist refrigerated in a plastic pocketbook.
  • Freeze gorditas for up to iii months. Layer them with parchment newspaper and put in an airtight pocketbook.

Calories: 289.03 kcal , Carbohydrates: 59.22 g , Protein: 8.5 1000 , Fat: 1.42 m , Saturated Fat: 0.five m , Cholesterol: 2.03 mg , Sodium: 206.24 mg , Potassium: 211.93 mg , Fiber: ii.12 1000 , Carbohydrate: i.24 chiliad , Vitamin A: 108.22 IU , Vitamin C: 0.53 mg , Calcium: 81.12 mg , Iron: 3.59 mg

Grade: Appetizer, Luncheon

Cuisine: Mexican

Photography by Jenna Sparks

Originally published: March 2018.