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Stuffed Corn Gorditas

Thick, handcrafted corn pockets toasted to perfection and stuffed with savory shredded beef, black beans, and crumbled cheese.

50 min Medium Mexicana 4 servings
Stuffed Corn Gorditas

The story behind

Every time I see these, I think of family gatherings where someone was always in charge of the griddle. There's something so satisfying about the contrast between the crispy corn exterior and the warm, juicy fillings inside. It's the ultimate street food that feels high-end when made at home. They are best enjoyed during brunch or as a hearty lunch. I’d suggest pairing them with a fresh hibiscus water (jamaica) or a light, crisp lager. It’s a meal that's meant to be eaten with your hands and shared with good conversation.

Instructions

  1. 1
    Knead the corn dough with salt and water until it reaches a smooth, non-sticky consistency.
  2. 2
    Hand-press portions of dough into thick disks (about half an inch thick).
  3. 3
    Cook them on a hot griddle, flipping occasionally until the outside is golden-brown and crispy.
  4. 4
    While still hot, carefully slit the edge of the gordita to create a pocket for the filling.
  5. 5
    Stuff them generously with the hot shredded beef, beans, and cheese so the flavors meld together instantly.

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