ckets)These gorditas infladas are simple, comforting, and a little bit magical. Made with just masa harina, water, and salt, they puff up on the pan like balloons—ready to be stuffed or enjoyed on their own.
Ingredients (Makes 10–12)
2 cups masa harina (corn flour, e.g. Maseca)
~1½ cups warm water (adjust as needed)
½ teaspoon salt
Optional fillings:
Shredded cabbage
Chopped onion & cilantro
Cheese (fresh or shredded)
Salsa
Instructions
1. Prepare the dough
Mix masa harina and salt
Gradually add warm water
Knead until smooth and soft (like playdough, not sticky)
2. Shape
Divide into golf ball-sized portions
Flatten into thick discs (¼–⅜ inch / 0.6–1 cm)
3. Cook
Heat a skillet or comal over medium heat
Cook each side for 1–2 minutes until lightly golden
4. Puff (the magic step
Flip again and gently press edges
The gordita will inflate like a balloon
5. Fill (optional)
Make a small slit
Stuff with your favorite fillings
Tips for Perfect Puffing
Dough must be moist (cracks = no puff)
Pan should be hot but not smoking
Slightly thicker discs puff better
Press edges gently if needed
Keep cooked gorditas covered with a towel
Serving Ideas
Simple breakfast with cheese
Street-style with cabbage, onion & salsa
Side for soups or stews
Nutrition (per gordita, no filling)
Calories: ~110
Carbs: ~22 g
