Gorditas de Horno
Thick baked masa cakes from Chihuahua, golden-crusted from the clay oven, split open and stuffed with shredded beef, beans, or cheese.
- Total
- 45 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 25 min
Ingredients
Method
Mix masa harina, salt, lard, and warm water together. Knead until smooth and pliable. If too dry, add water one tablespoon at a time.
About 8 min
Divide into 12 equal balls. Pat each ball into a thick round disc about 1.5 cm thick.
About 5 min
Heat a comal or griddle over medium heat. Cook gorditas 10–12 minutes per side until the surface is golden with dark spots.
About 25 min
Remove from heat and while still warm, carefully split each gordita open like a pita along the edge.
About 2 min
Stuff with refried beans or crumbled Chihuahua cheese. Serve with salsa roja and fresh cilantro.
About 5 min
Nutrition per serving (estimate)
- Calories
- 310
- Protein
- 9 g
- Carbs
- 48 g
- Fat
- 10 g
- Fibre
- 4 g
- Sodium
- 420 mg
Contains: dairy
You might also cook
All Mexican recipes
Recipe by Boon Tools.