Little Fat Ones — known in many Mexican kitchens as small gorditas — are thick masa disks cooked on a dry skillet, split open, and stuffed with whatever you love. They’re quick to make, forgiving for beginners, and perfect for casual breakfasts, hand-held lunches, or a lively weeknight dinner with friends.
Why you’ll love this dish
These little patties are the kind of recipe that hits a comfort-food sweet spot: crunchy edges, tender crumb, and endless filling possibilities. They’re an economical way to turn a few pantry staples into a satisfying meal, and they don’t require frying or complicated equipment.
“I made a batch for Sunday brunch and everyone kept coming back for more — filling them with eggs, beans, and spicy salsa was a hit.” — a regular at my kitchen table
Perfect occasions: a relaxed family brunch, a make-your-own taco night, or a quick after-school snack. If you want to make them indulgent, try pairing with a rich sausage turkey fat gravy spooned over shredded meat before stuffing.
Step-by-step overview
You’ll be working in three short stages: mix the masa into a pliable dough, shape and cook the disks on a dry skillet until golden, then open and stuff while still warm. The whole process takes about 25–30 minutes from start to finish, and most of that is hands-off resting and cooking time.
What you’ll need
- 2 cups Maseca (masa harina for tortillas) — use instant corn masa, not cornmeal.
- 1/2 teaspoon table salt.
- 1 1/2 cups warm water (about 100–110°F / 38–43°C). Adjust slightly if dough is too dry or sticky.
- Filling of choice: chicharrón, scrambled eggs, refried beans, sautéed mushrooms, shredded chicken, roasted vegetables, cheese, or any cooked protein.
Substitutions/notes: - For a softer dough, replace up to 1/4 cup of water with warm milk.
- Gluten-free: Maseca is naturally gluten-free; check labels if you need certified gluten-free.
Directions to follow
- In a mixing bowl, whisk together the Maseca and salt until evenly combined.
- Gradually add the warm water while stirring with your hand or a spoon. Mix until a soft, non-sticky, pliable dough forms. If it crumbles, add water 1 tablespoon at a time; if it’s sticky, add a teaspoon of masa.
- Let the dough rest for about 5 minutes to hydrate fully — this makes the texture tender.
- Divide the dough into 8–10 equal portions (about 2–2.5 ounces each). Roll into balls, then flatten into disks roughly 1/2 inch thick. Press the edges so they’re slightly tapered.
- Heat a heavy skillet or comal over medium heat. Do not add oil. When hot, place the disks on the skillet. Cook for about 4–5 minutes per side, or until each side is golden-brown and the interior feels firm to the touch. Adjust heat to prevent burning.
- Remove from the skillet and let cool just enough to handle. Using a paring knife or spoon, split the disk partway (like a pita) or simply open a pocket and spoon in your filling. Serve immediately while warm.
Best ways to enjoy it
Serve these warm, stuffed with contrasting textures: creamy refried beans and crumbly queso fresco; crisp sautéed mushrooms with tangy pickled onions; or shredded chicken and salsa verde. For a brunch board, set out scrambled eggs, chorizo, avocado slices, and hot sauce for DIY assembly. For a playful party spread, pair with crunchy bites and dipping sauces — they make great handheld plates for grazing guests. If you want a crowd-pleasing snack on the side, serve them alongside the cheesy little bites from the Little Caesars Crazy Puffs recipe for a fun salty contrast.
Storage and reheating tips
Refrigeration: Store cooked, cooled patties in an airtight container for up to 3 days. Keep fillings separate when possible to avoid sogginess.
Freezing: Stack cooled cooked disks with parchment between them and freeze in a sealed bag for up to 1 month. Thaw overnight in the fridge.
Reheating: Re-toast on a hot skillet for 1–2 minutes per side, or reheat in a 350°F (175°C) oven for 6–8 minutes. Avoid microwaving for long periods—microwaves make masa gummy. If stuffing with wet fillings, warm the filling and the gordita separately, then assemble.
Helpful cooking tips
- Test dough texture by pinching a small piece: it should not leave cracks and shouldn’t feel sticky on your fingers.
- Use warm (not boiling) water — it helps hydrate the masa quickly without overworking the starch.
- If you want a softer interior, keep the disks slightly thicker; for more crisp edges, thin them a touch and cook a little longer.
- Keep a damp towel over the un-cooked dough balls to prevent drying while you work.
- Use a heavy skillet or cast-iron griddle to get even browning without burning.
Creative twists
- Cheese-stuffed: press a small cube of panela or Oaxaca cheese into the center before flattening for a molten pocket.
- Greens-forward: mix cooked, chopped spinach and feta into refried beans for a Florentine-style filling.
- Vegan: sauté mushrooms and onions with smoked paprika and black beans for a savory, plant-based option.
- Sweet version: sprinkle a little cinnamon-sugar on the cooked disks and fill with sweetened mashed banana or cottage cheese and honey.
- Regional spin: add crumbled chicharrón and salsa verde for a truly traditional Mexican street-food vibe.
Common questions
Q: Can I use regular cornmeal instead of Maseca?
A: No — Maseca (masa harina) is nixtamalized corn flour and hydrates differently than regular cornmeal. Using cornmeal will give a gritty texture and won’t bind the same way.
Q: How do I know the dough is the right consistency?
A: It should feel like soft playdough: not sticky to the touch and not crumbly. When you roll a ball and press it flat, it should hold its shape without cracking.
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough tightly wrapped for up to 24 hours. Bring it to room temperature and rehydrate with a splash of water if it feels dry before shaping.
Q: Are Little Fat Ones the same as gorditas?
A: They’re very similar; “little fat ones” is a literal description. Regional names vary, and some gorditas are fried while these are cooked on a dry griddle for a lighter result.
Q: What’s the best way to re-crisp leftovers?
A: Reheat briefly on a hot skillet or under a broiler for a minute or two to regain a toasty edge without drying the interior.
If you want more recipes or pairing ideas, these sections above give quick, practical options to adapt the dish to different meals and tastes.
Little Fat Ones (Gorditas)
Ingredients
For the masa
- 2 cups Maseca (masa harina for tortillas) Use instant corn masa, not cornmeal.
- 1/2 teaspoon table salt
- 1 1/2 cups warm water (about 100–110°F / 38–43°C) Adjust slightly if dough is too dry or sticky.
Filling options
- Variety of fillings: chicharrón, scrambled eggs, refried beans, sautéed mushrooms, shredded chicken, roasted vegetables, cheese, or any cooked protein.
Instructions
Preparation
- In a mixing bowl, whisk together the Maseca and salt until evenly combined.
- Gradually add the warm water while stirring with your hand or a spoon. Mix until a soft, non-sticky, pliable dough forms.
- Let the dough rest for about 5 minutes to hydrate fully.
- Divide the dough into 8-10 equal portions. Roll into balls and flatten into disks, roughly 1/2 inch thick.
Cooking
- Heat a heavy skillet or comal over medium heat without adding oil.
- Place the disks on the skillet and cook for about 4-5 minutes per side, until golden-brown.
- Remove from the skillet and let cool just enough to handle.
Assembly
- Using a paring knife or spoon, split the disk partway or open a pocket to spoon in your filling.
- Serve immediately while warm.