This recipe for gorditas de harina, literally flour fatties, is worth a try. They’re a bit like pita pockets, just a south of the border take on them. They do take a bit of practice to perfect but making them isn’t difficult.
You can stuff the finished gorditas with any kind of savory filling you like, such as pork in salsa verde, potato and chilies, or cheese with refried beans, for example. They aren’t usually filled with sweet fillings but they would work as a vehicle for your favorite sweet filling if you want to try.
Another idea would be breakfast gorditas and you can stuff them with all your breakfast burrito favorites like bacon or sausage, scrambled eggs, tomatoes, and more. You can get readymade gorditas in most Latin markets, but making your own version can be fun.But you can also serve this in bowls or make a casserole out of it, if you want a fancier presentation. Along with the ground beef and Frito chips you need onion, garlic, beans, tomatoes, and some seasonings. Sour cream and shredded cheese are ideal to garnish the finished Frito pie recipe.
Why You’ll Love the Recipe:
This simple recipe only calls for 5 different ingredients and making your own gorditas is pretty easy. You can have fun trying new fillings.
How to Serve Them
Stuff the gorditas de harina with your preferred savory fillings and serve right away. They’re good when served still warm from the comal or griddle.
Want to save this recipe?
Can You Make Them Ahead?
Yes, you can reheat them later on the comal or skillet, or in the microwave.
Storage Instructions
Leftovers will keep for 2 or 3 days in an airtight container in the refrigerator.
Variations and Substitutions
You can swap some of the water for milk if you want.
Gorditas de harina are flour gorditas, which are similar to pita pockets. They can be cooked on a comal or griddle and filled with any filling you choose.
Gorditas de Harina
Ingredients
- 3 cups all-purpose flour
- ½ cup shortening or lard
- 1 teaspoon salt
- 1 cup hot water
- 1 teaspoon baking powder
Instructions
- Whisk the flour with the salt and baking powder and mix in the lard.
- Add the water, bit by bit, to make a dough.
- Then knead for 5 to 10 minutes.
- Shape into 8 big balls, then cover and rest for 15 minutes covered with a clean towel.
- Roll out the balls quite thick (about ⅓-inch thick) and cook in a comal or griddle over a moderate to high heat.
- Cool slightly and then slice the top to make a pocket.
- Fill with your preferred fillings and serve right away.
