Entree: Mexico – Mexican Street Food Classics – Gorditas (Thick corn masa pockets split and filled with savory fillings such as meat, beans, or cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (240 g) masa harina for tortillas (not cornmeal)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) salt
- 2 tbsp (30 g) lard or vegetable shortening
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch pieces
- 1 cup (240 ml) water (for cooking pork)
- 1/2 cup (120 ml) fresh orange juice
- 2 garlic cloves, smashed (about 6 g)
- 1 bay leaf (optional)
- 1 tsp (5 g) kosher salt (for pork) or to taste
- 1 cup (240 g) refried beans, warmed
- 4 oz (115 g) queso fresco, crumbled
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges (about 50 g)
- Pickled red onions or salsa, for serving (amount as desired)

Instructions

1. Make carnitas: place pork pieces, 1 cup (240 ml) water, orange juice, smashed garlic, bay leaf, and 1 tsp (5 g) salt in a medium saucepan. Bring to a simmer, then reduce heat, cover, and cook gently for 1 to 1 1/4 hours until pork is tender and easily shredded. Remove lid and simmer a few minutes to reduce liquid; shred or chop pork and lightly fry in its rendered fat or a little oil to caramelize edges.
2. Prepare masa dough: in a bowl, mix 2 cups (240 g) masa harina and 1/2 tsp (3 g) salt. Stir in 1 1/4 cups (300 ml) warm water and 2 tbsp (30 g) lard, mixing until a soft, pliable dough forms. Let rest 10 minutes; adjust with a tablespoon of water if dough is dry.
3. Form gorditas: divide dough into 8 equal portions (about 2 oz/60 g each), roll into balls, and press or pat into 1/4- to 1/2-inch-thick rounds about 3–4 inches across. Patch any cracks with a bit of dough.
4. Cook gorditas: heat a dry comal or skillet over medium-high heat and cook rounds 1–2 minutes per side until lightly browned and set. Transfer to a plate and, when cool enough to handle, carefully slice each partially through the center to form a pocket.
5. Finish by frying (optional): heat 1/2 cup (120 ml) vegetable oil in a skillet and shallow-fry each cooked gordita 30–60 seconds per side until crisped and golden, then drain on paper towels.
6. Assemble: spread refried beans inside each gordita, add shredded carnitas, sprinkle with crumbled queso fresco and chopped cilantro, and top with pickled onions or salsa. Serve with lime wedges.