3-Ingredient Gorditas {Pan Fried Or Baked}

Learn how to make gorditas, AKA thicky, fluffy corn cakes, using 3 simple ingredients. They’re soft yet crispy and easy to stuff with your favorite fillings! 

If you are looking for more Mexican recipes to make at home, try my air fryer quesadillas, mulitas, or tacos dorados next!

Friends, if your only experience with Mexican gorditas is from Taco Bell, allow me to introduce you to THE only homemade recipe you’ll ever need. 

When my family and I need a fun snack or a satisfying weeknight dinner, I turn to these gorditas. Like arepas and picaditas, they’re not only a breeze to make, but the results look and taste just as good as any authentic Mexican restaurant!

Why I love this recipe

• Made with 3 ingredients. All you need is masa harina, salt, and oil, plus a little water to form the dough. 
• A fun twist on homemade tortillas. Once these bad boys are fried, they get a little air pocket on the inside that you can cut open and stuff with anything you want. 
• Fast. It takes me less than 30 minutes to make a batch, and most of that time is spent babysitting them on the stovetop. 

Key ingredients

• Masa harina. This is a type of corn flour made from dried and ground hominy. I can find masa at mainstream grocery stores in the Mexican food aisle, but if you can’t, try a Mexican market or even online. 
• Water. Warm water hydrates the masa harina and helps form a pliable dough. 
• Salt. Just a pinch for flavor. 
• Oil. For frying. I like to use olive oil or vegetable oil, but any neutral oil works. 

How to make gorditas

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the dough. In a large bowl, combine the masa, water, and salt until a dough forms. Portion the dough into small balls.

Step 2- Shape. Wrap each ball between sheets of plastic wrap and press until flat. 

Step 3- Cook. Heat a non-stick skillet, add oil, and cook one dough at a time until golden brown. Flip and continue cooking. Repeat with the remaining dough balls. 

Step 4- Stuff. Use a paring knife to slice each in half to make a slit, then stuff with fillings. 

Arman’s recipe tips

• Be patient with the dough. I found it takes 5-7 minutes to knead the masa dough before it becomes smooth and pliable. Be careful not to overwork the dough, as it can make them tough.
• Aim for ¼ inch to ½ inch thick. You want them to be slightly thicker than a regular tortilla, so they have enough space to form a pocket. 
• Use a tortilla press. While you can certainly get by without one, it does make the job easier. You can even use your press to make conchas!
• Gently press them while they cook. I tried this and found it helped the dough form a slightly bigger pocket.

Frequently asked questions

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Originally published December 2023, updated and republished January 2025