3-Ingredient Gorditas Infladas (Puffed Gorditas)
Introduction
Gorditas infladas are a beloved Mexican classic—soft, thick corn cakes that magically puff up as they cook, creating a hollow center perfect for stuffing with your favorite fillings. This 3-ingredient version is wonderfully simple, budget-friendly, and naturally gluten-free. With just masa harina, water, and salt, you can enjoy fresh, warm gorditas that taste just like those from a traditional comal.
Prep time: 10 minutes
Resting time: 5–10 minutes
Cooking time: 15–20 minutes total
Total time: ~30 minutes
Ingredients (Makes 8–10 Gorditas)
2 cups masa harina (instant corn flour, such as Maseca)
1½ cups warm water (add gradually)
½ teaspoon salt
Equipment Needed
Mixing bowl
Clean kitchen towel or plastic wrap
Non-stick skillet or cast-iron pan (comal works best)
Spatula
Optional: tortilla press or rolling pin
Step-by-Step Instructions
Mix the Dough
In a bowl, combine masa harina and salt. Gradually add warm water while mixing with your hands until a soft, pliable dough forms. It should not stick to your hands or crack when pressed.
Rest the Dough
Cover the dough with a damp kitchen towel and let it rest for 5–10 minutes. This allows the masa to fully hydrate.
Form the Gorditas
Divide the dough into golf-ball-sized portions. Roll each into a ball, then gently flatten into discs about ½ inch thick.
Heat the Pan
Preheat a skillet or comal over medium heat. No oil is needed.
Cook Until Inflated
Place a gordita on the hot pan and cook for 1½–2 minutes per side. After flipping a couple of times, the gordita should puff up. Gently press the edges with a spatula to encourage inflation.
Remove and Keep Warm
Once cooked and puffed, remove from the pan and wrap in a clean towel to keep warm. Repeat with remaining dough.
Pro Tips for Perfect Puffing
Use warm water, not cold, for better hydration.
Dough consistency is key—too dry and they won’t puff, too wet and they’ll stick.
A well-heated pan helps create steam inside the gordita, causing it to inflate.
Flip gently and avoid pressing the center too hard.
Variations & Serving Ideas
Cheese Gorditas: Add ¼ cup finely grated queso fresco or mozzarella to the dough.
Whole Wheat Twist: Replace ¼ cup masa harina with whole wheat flour (texture will vary).
Stuffing Ideas: Beans, shredded chicken, beef, eggs, avocado, or sautéed vegetables.
Sweet Option: Skip the salt and serve warm with honey or dulce de leche.
Final Thoughts
These 3-ingredient gorditas infladas prove that simple ingredients can create something truly special. Fresh off the pan, they’re soft, comforting, and endlessly versatile—perfect for breakfast, lunch, or dinner. Once you master the puff, you’ll want to make them again and again. Happy cooking!