Can I use butter or oil instead of shortening or lard?

Yes, but the texture will be slightly different. Butter adds flavor, but shortening or lard gives the gorditas their classic tenderness and flaky bite.

Can I make the dough ahead of time?

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.

How do I keep gorditas from puffing unevenly or cracking?

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.

What’s the best way to slice the gorditas open?

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.

Can I make these gluten-free?

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.

What’s the difference between gorditas and pupusas?

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 Gorditas - Nibbles and Feasts

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

Scale

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

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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.