Potato and Chorizo Gorditas
Potato and Chorizo Flour Gorditas: A Comforting Mexican Classic
There’s a special kind of warmth that comes from holding a freshly made gordita in your hands. The soft, golden dough giving way to a flavorful, savory filling. Growing up in Torreón, Coahuila, these flour gorditas were a staple in our home and a beloved part of the local food scene. In northern Mexico, especially in cities like Torreón, flour tortillas and dough-based dishes like these are more common than their corn-based cousins found in other regions. On any given weekend morning, you’ll find families lined up at their favorite gorditerías, ordering stacks of gorditas stuffed with everything from frijoles refritos and huevo con chile to the iconic papa con chorizo. There’s something nostalgic about the smell of dough hitting a hot comal, the sizzle of chorizo in a cast iron pan, and the rhythm of a kitchen waking up for the day. This recipe brings all of that to life in one delicious, handheld bite. Whether you’re from Northern Mexico or simply curious about traditional home-style cooking, these Potato and Chorizo Gorditas are a taste of Torreón’s heart and heritage.
Related Recipe: Potatoes and Chorizo Queso Fundido
What are Flour Gorditas?
Flour gorditas are small, thick tortillas made with all-purpose flour, leavened slightly with baking powder, and enriched with vegetable shortening or lard. Unlike masa-based gorditas that are made from corn, these are similar in taste and texture to flour tortillas but are cooked thicker so they can be sliced and stuffed. In Northern Mexico, where wheat flour is more prevalent, flour gorditas are a staple, often filled with beans, meats, and veggies for a complete handheld meal.
Tips for Making the Perfect Dough
The key to a soft, pliable gordita is the dough. When combining the flour, salt, and baking powder with the shortening or lard, make sure the mixture resembles coarse sand before adding the water. Warm water helps activate the baking powder slightly and also softens the fat into the flour, giving you a supple, easy-to-roll dough. The consistency should be smooth and not sticky. If the dough feels too dry, add water a tablespoon at a time. If it’s sticky, knead in a pinch more flour.
Resting the dough for 30 minutes helps the gluten relax and makes it easier to roll out. Covering the dough balls while you work prevents them from drying out, which is key to even cooking and a soft texture.
The Star Filling: Papas con Chorizo
- Few combinations hit the spot like spicy chorizo and tender potatoes. The chorizo’s rich, smoky flavor clings to the fluffy diced potatoes, creating a filling that’s both rustic and deeply flavorful. You can use pork, beef, or even soy chorizo for a vegetarian option.
- If using pork or beef chorizo, the rendered fat will be enough to cook the onions and blend with the potatoes. If using soy chorizo, which is leaner, you’ll need to add a bit of oil to help it cook down properly. Lightly mashing the potatoes into the chorizo helps the filling hold together inside the gordita.
Ingredient Variations
Want to switch it up? Here are a few tasty ways to remix your gorditas:
- Cheese Lover’s Gordita: Add shredded Oaxaca or Chihuahua cheese to the potato mixture.
- Rajas and Papas: Mix in strips of roasted poblano pepper.
- Breakfast Gorditas: Add scrambled eggs to the chorizo and potato filling.
Serving Suggestions
Gorditas are best served warm, filled with beans and the chorizo-potato mixture. Here are a few toppings and sides to take them to the next level:
- Toppings: Shredded lettuce, Mexican crema, crumbled queso fresco, and a splash of salsa verde or roja.
- Sides: A light salad, nopales, or arroz rojo (Mexican red rice).
- Drinks: Pair with a chilled agua fresca, like tamarindo or jamaica, or café de olla for breakfast.
These make a satisfying meal on their own, but they’re also a crowd-pleasing option for parties and potlucks.
Storage Suggestions
Gorditas are wonderfully make-ahead friendly. Here’s how to store them:
- Unfilled gorditas: Once cooked, let them cool completely. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat on a skillet before serving.
- Filled gorditas: Store in the refrigerator in a covered container for up to 3 days. Reheat in a skillet or oven until warmed through.
- Freeze: You can freeze cooked, unfilled gorditas. Stack them between sheets of parchment paper and store in a zip-top freezer bag. Defrost at room temp and reheat on a comal.
FAQs
Yes, but the texture will be slightly different. Butter adds flavor, but shortening or lard gives the gorditas their classic tenderness and flaky bite.
Absolutely. You can make the dough up to 24 hours in advance. Store it wrapped tightly in plastic in the fridge, and let it come to room temperature before rolling.
Make sure the dough is well-rested and evenly rolled to about ¼-inch thickness. Avoid overcooking or using too high of heat. Medium heat is best for an even cook.
Use a small, sharp paring knife and gently slice along the edge while the gordita is still warm but cool enough to handle. Don’t cut all the way through, just enough to form a pocket.
This specific recipe is based on wheat flour, so it’s not gluten-free. For a gluten-free version, try using corn masa and make traditional masa gorditas instead.
Both are filled tortillas, but pupusas (from El Salvador) are usually made from corn masa and filled before cooking, whereas gorditas are typically cooked first and filled afterward.
Potato and Chorizo Flour Gorditas are a beautiful celebration of Mexican home cooking. The humble ingredients are elevated through tradition, technique, and love. Whether you’re enjoying them as a hearty breakfast, a casual lunch, or a satisfying dinner, these gorditas are endlessly comforting and deeply flavorful. Try the recipe as-is, or make it your own with the suggested variations. However you choose to serve them, one thing is certain: you’ll be making them again and again.
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Potato and Chorizo Gorditas
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: Makes 24–26 1x
Description
These soft and fluffy flour gorditas are a Northern Mexican favorite. Filled with a savory mix of spicy chorizo, tender potatoes, and refried beans, they make a comforting and satisfying meal any time of day.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup vegetable shortening or lard
- 1 ½ cups warm water
- 4 cups chopped Russet potatoes, peeled
- 6 ounces chorizo (beef, pork or soy)
- 1/3 cup white onion, chopped
- 1 tablespoon cooking oil (if needed)
- Refried beans for serving
Instructions
- Whisk together flour, salt, and baking powder in a large bowl. Add vegetable shortening or lard and mix with hands until a mixture resembling sand forms. Add warm water, ¼ cup at a time, mixing with hands between additions until dough is smooth and not sticky. (Depending on the environment, you might not use all the water, or you might need a bit more). Cover with a clean kitchen towel and let rest for 30 minutes.
- While dough rests, place potatoes in a large saucepan over medium heat with enough water to cover. Boil for 15 minutes, drain and set aside. When slightly cooled, chop into bite-size pieces.
- If using soy chorizo, place 1 tablespoon cooking oil in a large skillet. If using beef or pork chorizo, no oil is needed. Cook for 7-10 minutes, stirring frequently or until chorizo is cooked through and broken up into crumbles. Add onion and cook for 5 minutes, stirring until onion is tender but not brown. Stir in potatoes, lightly mashing with a wooden spoon or potato masher, season to taste and mix for 2 minutes. Remove from heat and cover to keep warm.
- Preheat a comal or skillet over medium heat.
- Knead dough and divide into 24 balls. Keep covered to avoid drying out. Roll out a dough ball into a 3-inch disc, ¼-inch thick. Gently place on hot comal and cook for 45-60 seconds on each side or until golden brown spots form. Remove from heat and transfer to a basket or plate covered with a clean kitchen towel to keep warm. Repeat with the rest of the dough.
- Using a small knife, make a slit along the side and halfway through each gordita. Smear the inside with refried beans and fill with potato mixture. Serve.
