Gorditas are thick corn tortillas that are cut in the middle and stuff with ingredients. You can fill them with any breakfast ingredients to make a delicious breakfast. The dough is so simple to make, and makes a filling breakfast. I like them with some refried beans and queso fresco topped with a nice salsa. But you can add potato and egg and many other combinations. Gorditas are similar to pupusas and arepas, the dough is made the same but the filling preparation are different. It is best to know how to do all three.
2 cups Maseca or Instant Corn flour
1 ½ cup of warm or hot water
3 tbsp of oil
½ tsp salt
In a large bowl, add in your corn flour and salt and mix well.
In the center of the corn flour, create a hole in the middle and add in your oil. Toss the corn flour so the flour can start absorbing the oil. Incorporate the oil as you would if you were making biscuit dough with butter. It will become flaky, but not as much if you were to use butter.
Add the water and kneed for 5 minutes. If the dough feels dry, add 1 tsp at a time until the dough feels like a soft play dough.
Form dough balls larger than a golf ball, if the dough shows cracks it needs more water. You should have smooth dough balls.
Flatten the dough balls to simulate 3-inch discs and about half an inch thick.
In a griddle or pan over medium high heat and slightly oiled, cook for 4 – 5 minutes and flip and cook for another 4 – 5 minutes. You want both sides to be golden brown.
Cut in the middle and fill with your favorite ingredients.
Serve and Enjoy!