Okay, so the other day, I tried making gorditas de harina, which are basically flour gorditas. I’ve had corn gorditas before, but the flour ones were new to me. It was a bit of an adventure, let me tell you!
First off, I had to get all my ingredients together. We’re talking flour, baking powder, salt, a bit of lard or shortening, and warm water. Pretty basic stuff, right? I started by mixing the dry ingredients in a big bowl – you know, the flour, baking powder, and salt. Gave it a good whisk to make sure everything was combined nicely.
Next, I added the lard. Now, some people use shortening, but I had lard on hand, so that’s what I used. You gotta cut it into the flour mixture until it looks like coarse crumbs. I used a pastry blender, but you can totally use your hands too. It’s a bit messy, but kind of fun, actually.

Then came the warm water. I added it in slowly, mixing with a spoon until a dough started to form. It was a bit sticky at first, but I kept mixing until it came together into a nice, smooth ball. I kneaded it on a lightly floured surface for a few minutes – just to make sure it was nice and elastic.
- Mix dry ingredients (flour, baking powder, salt).
- Cut in lard or shortening.
- Gradually add warm water, mixing until a dough forms.
- Knead the dough for a few minutes.
After that, I covered the dough with a clean kitchen towel and let it rest for about 30 minutes. This is important, so don’t skip it! It gives the gluten a chance to relax, which makes the gorditas easier to roll out later.
Once the dough had rested, I divided it into small balls, maybe golf ball-sized. Then, I rolled each ball out into a circle, about 1/4 inch thick. These are thicker than your average tortillas. I used a rolling pin, but I’ve seen people use a tortilla press, too, which seems way easier.
Frying Time
Now for the fun part – frying! I heated up some oil in a large skillet over medium-high heat. You want enough oil to come up about halfway on the gorditas. Once the oil was hot, I carefully placed a few gorditas in the skillet, making sure not to overcrowd it. They puffed up like little pillows, which was pretty cool to watch!
I fried them for a couple of minutes on each side, until they were golden brown and crispy. Then I removed them from the skillet and placed them on a wire rack to drain off any excess oil.
Finally, I stuffed the gorditas! They are like little pockets. I filled them with some refried beans, cheese, some leftover shredded chicken, and a bit of salsa. Man, they were good! A little messy to eat, but totally worth it.
So, that’s my gorditas de harina adventure. It was a bit of work, but honestly, not as hard as I thought it would be. And the result? Delicious, puffy, crispy pockets of goodness. I’ll definitely be making these again!
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