These homemade ground beef gorditas are a comforting and authentic Mexican-inspired dish with thick, tender masa pockets filled with a richly seasoned beef mixture. Each component of this recipe — from the spiced beef filling to the handmade gordita shells — is prepared with care to develop layers of texture and flavor. When cooked properly, the gorditas have a lightly crisp exterior and soft, warm interior that makes them perfect for stuffing and serving immediately while still hot.
Ingredients
For the ground beef filling
- 1 tablespoon oil
- ½ medium yellow onion, finely diced
- 1 small roma tomato, diced into small pieces
- 2 cloves of garlic, minced very finely
- 1 serrano chile, stem removed and minced (optional or adjust to preferred heat)
- 1 pound ground beef
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
For the gorditas
- 2 cups masa harina (corn flour for tortillas)
- 1 teaspoon salt
- 1½ to 2 cups warm water
- Oil for cooking
To serve
- Shredded lettuce
- Fresh diced tomato
- Salsa of your choice
Description
Gorditas — meaning “little chubby ones” in Spanish — are thicker than traditional tortillas and made from a simple dough of masa harina and water. The dough is shaped into small rounds and cooked on a hot surface to develop a delicate crust while still remaining soft inside. Once cooked, each gordita is carefully slit to form a pocket that can be filled with the savory ground beef. This dish showcases how humble ingredients can transform into something hearty and satisfying, perfect for a family meal or gathering.
Instructions
1. Prepare the seasoned ground beef
Begin by adding the oil to a large skillet and placing it over medium-high heat. Heat until the oil shimmers slightly, then add the diced onions. Sauté gently, stirring occasionally, until they become soft and translucent, which should take about 3 minutes. This step develops sweetness in the onions and creates a flavorful base for the beef.
Add the diced roma tomato to the skillet, followed by the minced garlic and serrano chile. Stir continuously so that the garlic and chile do not burn. Continue cooking this mixture for another 3 minutes, giving the tomatoes a chance to soften and release their juices, which will blend with the onions for a rich flavor base.
Now add the ground beef to the skillet. Use a wooden spoon or spatula to break the beef apart into small crumbles. Allow the meat to cook slowly, stirring occasionally, until there is no visible pink remaining — this ensures the beef is fully cooked and browned evenly. Reduce the heat to low once the meat is cooked through.
Sprinkle in the salt, ground black pepper, chili powder, ground cumin, and oregano. Stir thoroughly to coat all the cooked beef with spices. Continue to simmer this mixture on low heat for about 5 minutes, which allows the seasonings to meld and intensify the beef’s flavor.
2. Make the gordita dough
While the beef simmers, prepare the masa dough. In a large mixing bowl combine the masa harina with the teaspoon of salt. Gradually pour in the warm water, mixing with your hands or a wooden spoon as you go. Add just enough water that the mixture starts to clump together into a workable dough — it should be soft and slightly springy to the touch, not dry or crumbly. If the dough feels too dry, add a little more warm water a tablespoon at a time.
Once mixed, knead the dough gently in the bowl for a minute or two until it is smooth and cohesive. Divide it evenly into 8 equal portions. Roll each portion into a ball using your palms. Place the balls on a tray or plate and cover them with a slightly damp kitchen towel to prevent the dough from drying out before cooking.
3. Shape and cook the gorditas
Preheat a comal or large skillet over medium-high heat. To form each gordita, take a masa ball and place it between two sheets of plastic (or use a tortilla press lined with plastic). Press down gently but firmly until the masa is flattened into a thick disk roughly 3-4 inches in diameter. The thickness is important because it helps create a pocket later for stuffing.
Lightly drizzle or brush about 1 tablespoon of oil onto the hot comal or skillet. Place a few gorditas onto the surface at a time, allowing space between each. Let them cook for about 2 minutes on the first side. You’ll notice small brown spots forming and the edges beginning to firm up. Carefully flip each gordita and cook for an additional 3 minutes, or until both sides show light golden-brown spots and the masa feels cooked through.
Remove the cooked gorditas and place them on a plate. Cover them loosely with a clean towel to keep them warm as you cook the remaining dough discs. You can add another splash of oil to the comal as needed.
4. Assemble and serve
Once all the gorditas are cooked, use a sharp knife to carefully slice a slit along one edge of each warm gordita, creating a pocket but leaving the other side intact. Fill each pocket generously with the seasoned ground beef mixture, followed by shredded lettuce and fresh diced tomato. Serve immediately with your favorite salsa on the side so that guests can add heat or tanginess to taste.