When it comes to flavorful Mexican dishes, few can rival the humble gordita. These soft, slightly sweet corn tortillas are the perfect vessel for a wide range of fillings, from classic beef and cheese to more adventurous options like grilled shrimp and mango. In this article, we’ll explore 18 mouth-watering gordita recipes that are sure to satisfy any craving.
From hearty breakfast options to spicy street food-inspired dishes, our collection includes something for everyone. Whether you’re a seasoned cook or just starting out in the kitchen, these simple yet satisfying recipes will guide you through every step of the way.
So go ahead and get your gordita on! Which recipe will you try first?
Cheesy Beef Gorditas with Avocado Crema
Experience the flavors of Mexico with this delicious twist on traditional gorditas. Crunchy, cheesy, and savory beef-filled pastries are topped with creamy avocado crema for a taste sensation that will leave you wanting more.
Ingredients:
– 1 package gordita mix
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup shredded cheese (Cheddar or Monterey Jack)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Avocado Crema (see below)
Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef in a skillet over medium-high heat, breaking up with spoon until browned, about 5 minutes.
3. Add onion, garlic, salt, and pepper; cook until onion is translucent.
4. Prepare gordita mix according to package instructions.
5. Fill cooked gorditas with beef mixture and shredded cheese.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
Avocado Crema:
– 2 ripe avocados, mashed
– 1/2 lime, juiced
– Salt and pepper to taste
Combine ingredients in a bowl; refrigerate until ready to serve.
Spicy Chorizo and Potato Gorditas
A flavorful twist on traditional gorditas, these spicy chorizo and potato-filled treats are perfect for a quick snack or appetizer.
Ingredients:
– 1 pound Mexican chorizo sausage, casings removed
– 2 large potatoes, peeled and diced
– 1/4 cup vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8 gordita shells (store-bought or homemade)
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat oil over medium-high. Add chorizo and cook, breaking up with spoon, until browned, about 5 minutes.
3. Add potatoes, onion, garlic, cumin, salt, and pepper to the skillet. Cook, stirring occasionally, until potatoes are tender, about 10-12 minutes.
4. Warm gordita shells according to package instructions or by wrapping in foil and baking for 2-3 minutes.
5. Stuff each shell with chorizo-potato mixture. Serve with lime wedges.
Cooking Time: 15-20 minutes
Pulled Pork and Pineapple Gorditas
Gorditas are a type of Mexican flatbread that can be used to scoop up tender, flavorful pulled pork and sweet pineapple. This recipe combines the best of both worlds in a delicious and easy-to-make treat.
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup brown sugar
– 2 tablespoons chili powder
– 1 tablespoon lime juice
– 1 pineapple ring, diced
– 8 gordita shells (homemade or store-bought)
– Salt and pepper to taste
– Optional toppings: cilantro, sour cream, salsa
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, mix together brown sugar, chili powder, and lime juice.
3. Rub the mixture all over the pork shoulder, then place it in a slow cooker or Dutch oven.
4. Cook the pork for 6-8 hours, or until tender and easily shredded.
5. Warm gordita shells according to package instructions.
6. Shred the cooked pork with two forks, then mix in diced pineapple.
7. Assemble the gorditas by spooning the pulled pork mixture onto a shell, then top with desired toppings.
Cooking Time: 6-8 hours (slow cooker or Dutch oven) + additional time for warming gordita shells
Black Bean and Corn Gorditas with Lime Crema
A flavorful and vibrant Mexican-inspired snack that combines the warmth of black beans, sweetness of corn, and tanginess of lime crema.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 teaspoon ground cumin
– Salt to taste
– 8-10 gordita shells (corn tortillas)
– Lime crema (see below for recipe)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, mix together black beans, corn kernels, olive oil, garlic, and cumin.
3. Season with salt to taste.
4. Place gordita shells on a baking sheet lined with parchment paper.
5. Spoon about 1/4 cup of the bean-corn mixture onto each shell, leaving a small border around edges.
6. Bake for 10-12 minutes or until shells are crispy and filling is heated through.
Lime Crema:
– 1/2 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Mix all ingredients together in a bowl. Refrigerate until ready to serve.
Chicken Tinga Gorditas with Queso Fresco
A twist on traditional tacos, these crispy gorditas are filled with shredded chicken cooked in a smoky chipotle tomato sauce, and topped with creamy queso fresco. Perfect for a flavorful meal that’s easy to make!
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup lard or vegetable oil
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14 oz) diced tomatoes
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6 gordita shells
– Queso fresco, crumbled (about 1 cup)
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. Shred the chicken and cook in a skillet with lard or oil until browned.
2. Add chipotle peppers, diced tomatoes, garlic, cumin, salt, and pepper. Simmer for 10-15 minutes.
3. Warm gordita shells according to package instructions.
4. Assemble gorditas by spooning chicken mixture onto each shell, then topping with crumbled queso fresco.
5. Add optional toppings as desired.
Cooking Time: 20-25 minutes
Breakfast Gorditas with Scrambled Eggs and Salsa
Start your day with a delicious Mexican-inspired breakfast featuring soft, fluffy gorditas filled with scrambled eggs, savory salsa, and melted cheese. This recipe is perfect for a quick and easy morning meal or brunch.
Ingredients:
– 4 gordita breads
– 2 large eggs
– 1/2 cup shredded cheese (Cheddar or Monterey Jack)
– 1/4 cup canned black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Salsa (store-bought or homemade)
Instructions:
1. Crack the eggs into a bowl and whisk until scrambled.
2. Heat a non-stick skillet over medium heat. Pour in the eggs and cook until set, about 3-4 minutes.
3. Meanwhile, toast the gordita breads by grilling them for about 30 seconds on each side or baking at 350°F (175°C) for 5 minutes.
4. Assemble the gorditas by spreading scrambled eggs on each bread, followed by a spoonful of salsa, some shredded cheese, and a sprinkle of cilantro.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Grilled Shrimp and Mango Gorditas
Gorditas are a type of Mexican corn patty that pairs perfectly with the sweetness of mango and the smokiness of grilled shrimp. This unique flavor combination is sure to delight your taste buds.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 4 gordita mix packets (available at most grocery stores)
– Vegetable oil for brushing
– Salt and pepper to taste
– Optional: cilantro, lime wedges, and sour cream for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together shrimp, mango, salt, and pepper.
3. Brush gordita mix packets with vegetable oil and grill for 30 seconds on each side or until slightly toasted.
4. Fill cooked gorditas with grilled shrimp mixture and serve immediately.
Cooking Time: 10-12 minutes (includes grilling time)
Vegan Lentil and Sweet Potato Gorditas
Gorditas are a popular Mexican street food, typically filled with beans, cheese, and meat. This vegan version swaps the traditional fillings for lentils and roasted sweet potatoes, adding a nutritious and flavorful twist to this beloved dish.
Ingredients:
– 1 cup cooked lentils
– 2 medium sweet potatoes, peeled and diced
– 1/4 cup vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 corn tortillas (preferably homemade or day-old)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with oil, cumin, paprika, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a pan, sauté onion and garlic over medium heat until softened. Add cooked lentils and stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble gorditas by spooning the lentil mixture onto a warmed tortilla, followed by roasted sweet potatoes and a sprinkle of cilantro. Serve immediately.
Cooking Time: 45-50 minutes
Bacon and Egg Gorditas with Chipotle Mayo
Elevate your breakfast game with these crispy gorditas filled with scrambled eggs, crispy bacon, and a spicy kick from chipotle mayo.
Ingredients:
– 4 gordita shells (or corn tortillas)
– 6 slices of bacon
– 2 large eggs
– 1/4 cup chipotle peppers in adobo sauce, finely chopped
– 1/2 cup mayonnaise
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, cilantro
Instructions:
1. Preheat a skillet over medium-high heat. Cook the bacon until crispy, flipping halfway through (about 4-5 minutes). Drain on paper towels.
2. In a separate pan, scramble the eggs and season with salt and pepper to taste.
3. Warm the gordita shells by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the gorditas by spreading a layer of chipotle mayo on each shell, followed by scrambled eggs, crispy bacon, and any desired toppings.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Poblano and Cheese Stuffed Gorditas
These savory gorditas are filled with roasted poblano peppers, melted cheese, and a hint of Mexican spice. Perfect as an appetizer or snack, they’re sure to please.
Ingredients:
– 4 gordita shells
– 2 large poblano peppers
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblano peppers for 10-12 minutes, or until skin is charred and blistered.
3. Peel off skin, remove seeds, and chop into small pieces.
4. In a skillet, heat olive oil over medium-high. Add cumin and cook for 1 minute.
5. Stuff each gordita shell with roasted poblano peppers, cheese, and cilantro.
6. Place stuffed gorditas on baking sheet and bake for 10-12 minutes, or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Barbacoa Gorditas with Pickled Red Onions
Discover the vibrant flavors of Mexico’s street food scene with these tender, slow-cooked barbacoa tacos served with crispy gorditas and tangy pickled red onions.
Ingredients:
– 1 pound beef brisket or shank, cut into large chunks
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 8 gordita shells
– Pickled Red Onions (recipe below)
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon sugar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the beef in batches over medium-high heat. Remove from pot and set aside.
3. Add onion and garlic to the pot and cook until softened. Add cumin, chili powder, paprika, salt, and pepper; stir to combine.
4. Return the browned beef to the pot and add enough water to cover. Cover and transfer to the preheated oven.
5. Braise for 2-3 hours or until tender. Shred with two forks.
6. Serve barbacoa in gordita shells with pickled red onions, cilantro, and lime wedges.
Cooking Time: 2-3 hours
Green Chile Chicken Gorditas
Elevate your mealtime with this flavorful and spicy recipe that combines the richness of chicken with the boldness of green chile peppers, all wrapped up in a crispy gordita.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 2 medium green chile peppers, roasted and chopped
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 gordita shells (or flour tortillas)
– Optional toppings: shredded cheese, sour cream, cilantro
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until onion is translucent, about 3-4 minutes.
3. Stir in chopped green chile peppers. Cook for an additional 2 minutes.
4. Warm gordita shells according to package instructions (or grill tortillas).
5. Assemble gorditas by filling with chicken mixture, then top with desired toppings.
Cooking Time: 15-20 minutes
Refried Bean and Cheese Gorditas
These tender, cheesy gorditas are a delicious twist on traditional Mexican street food. Filled with creamy refried beans, melted cheese, and a sprinkle of cilantro, they’re perfect for a quick snack or casual gathering.
Ingredients:
– 8-10 gordita shells
– 1 cup refried beans
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon vegetable oil
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a medium bowl, mix together refried beans and a pinch of salt.
3. Place a gordita shell on a flat surface and spoon about 1-2 tablespoons of the bean mixture onto the center of each shell.
4. Sprinkle shredded cheese over the beans, leaving a small border around the edges.
5. Drizzle vegetable oil over the cheese to help it melt.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 10-12 minutes
Carne Asada Gorditas with Guacamole
Gorditas, which translate to “little fats,” are a popular Mexican street food. These tender and flavorful grilled skirt steaks served in crispy gordita bread with creamy guacamole make for a satisfying meal.
Ingredients:
– 1 pound flank steak
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8 gordita shells
– Vegetable oil, for brushing
– Guacamole (store-bought or homemade)
Instructions:
1. In a large bowl, whisk together lime juice, garlic, and oregano.
2. Add the flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat grill to medium-high heat. Remove steak from marinade and cook for 5-7 minutes per side, or until cooked to desired doneness.
4. Brush gordita shells with vegetable oil and grill for 1-2 minutes on each side, or until crispy and slightly charred.
5. Slice grilled steak against the grain and serve in gordita shells with guacamole.
Cooking Time: 15-20 minutes
Sweet Cinnamon Sugar Gorditas
Sweet Cinnamon Sugar Gorditas Recipe
These tender, crispy gorditas are infused with the warmth of cinnamon and sweetness of sugar, perfect as a snack or dessert. With just a few simple ingredients and steps, you can create these delightful treats at home.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– Vegetable oil for frying
– 2 tablespoons granulated sugar
– 1 tablespoon ground cinnamon
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough, kneading until smooth.
3. Divide the dough into 6-8 equal pieces. Roll each piece into a ball and flatten slightly into disk shape.
4. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat. Fry gorditas for 2-3 minutes on each side, or until golden brown.
5. Remove gorditas from oil and place on paper towels to drain excess oil.
6. In a small bowl, mix together sugar and cinnamon.
7. While the gorditas are still warm, sprinkle with sugar-cinnamon mixture.
Cooking Time: 10-12 minutes
Pumpkin and Black Bean Gorditas
These flavorful gorditas combine the warmth of pumpkin with the savory goodness of black beans, all wrapped up in a crispy corn tortilla. Perfect for a quick and satisfying snack or meal.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup canned pumpkin puree
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 1 teaspoon ground cumin
– Salt to taste
– 6 corn tortillas
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together black beans, pumpkin puree, cilantro, lime juice, and cumin.
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Fry the tortillas in hot oil until crispy and pliable. Drain on paper towels.
4. Spoon about 1/4 cup of the black bean mixture onto a fried tortilla, leaving a small border around the edges.
5. Fold the tortilla into a half-moon shape to enclose the filling.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Turkey and Avocado Gorditas with Lime Drizzle
A twist on traditional gorditas, these crispy cornmeal pockets are filled with juicy turkey, creamy avocado, and a hint of lime. Perfect for a flavorful and refreshing meal or snack.
Ingredients:
– 1 cup masa harina
– 1/2 cup warm water
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 1 pound cooked turkey breast, diced
– 1 ripe avocado, mashed
– 1 lime, juiced
– 1 tablespoon chopped cilantro (optional)
– Lime wedges, for serving
Instructions:
1. In a large bowl, combine masa harina and salt. Gradually add warm water and mix until dough forms.
2. Knead dough for 5 minutes, then cover and let rest for 30 minutes.
3. Divide dough into 6-8 pieces and shape each into a ball.
4. Flatten each ball slightly into a gordita shape.
5. Cook gorditas in hot oil for 2-3 minutes on each side, until crispy and golden.
6. Fill cooked gorditas with turkey, avocado, and cilantro (if using).
7. Drizzle with lime juice and serve immediately.
Cooking Time: 15-20 minutes
Roasted Veggie and Hummus Gorditas
Roasted Veggie and Hummus Gorditas Recipe
This recipe combines the flavors of roasted vegetables with creamy hummus, served in crispy gordita shells. Perfect for a quick and delicious snack or meal.
Ingredients:
– 1 bag of gordita shells (about 8-10 shells)
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 can chickpeas, drained and rinsed
– 1/4 cup hummus
– Salt and pepper to taste
– Optional: chopped fresh cilantro or scallions for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the sweet potato, bell pepper, onion, and garlic with the olive oil.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender.
4. Warm the gordita shells according to package instructions.
5. Spread the hummus on each shell, followed by a spoonful of the roasted vegetables.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro or scallions if desired.
Cooking Time: 30 minutes
Summary
Get ready to elevate your meal game with these 18 delicious gordita recipes! From classic flavors like cheesy beef and chorizo to more unique options like vegan lentil and sweet potato, there’s something for every occasion. Whether you’re in the mood for breakfast, lunch, or dinner, these tasty tortilla wraps are sure to please. With a variety of fillings and toppings, including pulled pork, grilled shrimp, black beans, and scrambled eggs, there’s no limit to the flavors you can try. So go ahead, get creative, and Gordita-fy your meals!
Leave a Reply