Ground beef gorditas are a beloved Mexican street food classic, known for their fluffy corn shells and hearty, flavorful fillings. Crisped lightly on the outside and soft inside, gorditas are made to be split open and generously stuffed, creating a satisfying handheld meal that’s comforting and crave-worthy.
The gordita dough is simple yet essential. Made with masa harina, it cooks up tender and thick, forming the perfect pocket for fillings. When cooked on a hot skillet, the gorditas puff slightly and develop a light golden crust while staying pillowy inside.
The seasoned ground beef brings bold, savory flavor with warm spices like cumin and chili powder. Paired with melty cheese and fresh toppings, the contrast of textures and temperatures makes each bite deeply satisfying without being heavy.
These gorditas are endlessly versatile and perfect for casual family meals or relaxed gatherings. Serve them warm with salsa or sour cream, and you have a dish that feels both rustic and celebratory.
Servings and Timing
- Yield: 6 gorditas (serves 3–4)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- 2 cups masa harina
- 1½ cups warm water
- ½ teaspoon salt
- 1 tablespoon oil
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Beef Filling
- 1 lb ground beef
- 1 tablespoon oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
For Filling
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup shredded lettuce
- 1 small tomato, diced
Optional for Serving
- Sour cream or salsa
Instructions:
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