Little Fat Ones (Gorditas)
Little Fat Ones are thick masa disks cooked on a dry skillet, perfect for stuffing with your favorite fillings for any meal.
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.
Notes
For a richer filling, try pairing with a sausage turkey fat gravy. To ensure a tender dough, keep a damp towel over un-cooked dough balls.