Gorditas (“chubby” in Spanish) are a type of [*antojito*, or Mexican street food snack](https://www.masterclass.com/articles/types-of-mexican-antojitos), that lend themselves especially well to using up leftover braised meat.


Easy, Authentic Homemade Gorditas Recipe

Gorditas are stuffed pockets of corn dough, like extra-thick tortillas with a filling. Gorditas are commonly filled with refried beans, cheese, potatoes, chorizo, chicharróns (pork rinds), braised pork al pastor, [carnitas](https://www.masterclass.com/articles/how-to-make-carnitas), carne asada, or even shredded chicken. 
 
[Gordita dough is made with *masa harina*](https://www.masterclass.com/articles/how-to-use-masa-harina-in-mexican-cooking), the same nixtamalized corn flour used to make corn tortillas. In Mexico, gorditas are typically cooked on a [comal (griddle)](https://www.masterclass.com/articles/how-to-use-and-care-for-a-mexican-comal) or deep-fried. At home, you can shallow-fry the gorditas for a similar effect. When cooked, the gorditas puff up, creating a hollow inside, like a pita. 

Stuffed corn cakes are popular throughout Latin America. You can tell Mexican gorditas apart because they’re typically cut open, with the stuffing visible from one side. Some popular dishes similar to gorditas include:

- __Arepas__ are made in Venezuela and Colombia. They are thick corn cakes that can be topped with meat and vegetables or cut in half like a sandwich. Arepas are made with special corn flour that is cooked and then dried. Arepa corn flour is different from *masa harina* (used to make Mexican gorditas and tortillas) because it is not nixtamalized, or soaked in limewater.
- *__Pupusas__* are made in El Salvador, Honduras, and Costa Rica. They are almost always served with *curtido*, a spicy fermented cabbage slaw. *Pupusas* are typically filled with meat, beans, or cheese before they are cooked.
- *__Sopes__* are made in central and southern Mexico. They look like thick tortillas with a rim that holds toppings. Sopes can have all kinds of toppings, but they always have a distinctive, pinched edge. Sopes are usually, but not always, smaller than gorditas. [Learn more about *sopes* here](https://www.masterclass.com/articles/how-to-make-mexican-sopes). 

Gorditas (“chubby” in Spanish) are a type of [*antojito*, or Mexican street food snack](https://www.masterclass.com/articles/types-of-mexican-antojitos), that lend themselves especially well to using up leftover braised meat.


Gorditas are stuffed pockets of corn dough, like extra-thick tortillas with a filling. Gorditas are commonly filled with refried beans, cheese, potatoes, chorizo, chicharróns (pork rinds), braised pork al pastor, <a href='https://www.masterclass.com/articles/how-to-make-carnitas' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-carnitas","linkCopy":"carnitas","category":null}'>carnitas</a>, carne asada, or even shredded chicken. <a href='https://www.masterclass.com/articles/how-to-use-masa-harina-in-mexican-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-use-masa-harina-in-mexican-cooking","linkCopy":"Gordita dough is made with \u003cem class=\"mc-text--italic\"\u003emasa harina\u003c/em\u003e","category":null}'>Gordita dough is made with masa harina</a>, the same nixtamalized corn flour used to make corn tortillas. In Mexico, gorditas are typically cooked on a <a href='https://www.masterclass.com/articles/how-to-use-and-care-for-a-mexican-comal' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-use-and-care-for-a-mexican-comal","linkCopy":"comal (griddle)","category":null}'>comal (griddle)</a> or deep-fried. At home, you can shallow-fry the gorditas for a similar effect. When cooked, the gorditas puff up, creating a hollow inside, like a pita.

What Are Gorditas?

Stuffed corn cakes are popular throughout Latin America. You can tell Mexican gorditas apart because they’re typically cut open, with the stuffing visible from one side. Some popular dishes similar to gorditas include:<ul class="mc-m-4 list-styled"><li class="">Arepas are made in Venezuela and Colombia. They are thick corn cakes that can be topped with meat and vegetables or cut in half like a sandwich. Arepas are made with special corn flour that is cooked and then dried. Arepa corn flour is different from masa harina (used to make Mexican gorditas and tortillas) because it is not nixtamalized, or soaked in limewater. </li><li class="">Pupusas are made in El Salvador, Honduras, and Costa Rica. They are almost always served with curtido, a spicy fermented cabbage slaw. Pupusas are typically filled with meat, beans, or cheese before they are cooked. </li><li class="">Sopes are made in central and southern Mexico. They look like thick tortillas with a rim that holds toppings. Sopes can have all kinds of toppings, but they always have a distinctive, pinched edge. Sopes are usually, but not always, smaller than gorditas. <a href='https://www.masterclass.com/articles/how-to-make-mexican-sopes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-mexican-sopes","linkCopy":"Learn more about \u003cem class=\"mc-text--italic\"\u003esopes\u003c/em\u003e here","category":null}'>Learn more about sopes here</a>. </li></ul>

What Is the Difference Between Gorditas, Pupusas, Arepas, and Sopes?

Easy Homemade Gorditas Recipe

Gorditas (“chubby” in Spanish) are a type of <a href='https://www.masterclass.com/articles/types-of-mexican-antojitos' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/types-of-mexican-antojitos","linkCopy":"\u003cem class=\"mc-text--italic\"\u003eantojito\u003c/em\u003e, or Mexican street food snack","category":null}'>antojito, or Mexican street food snack</a>, that lend themselves especially well to using up leftover braised meat.

Gorditas (“chubby” in Spanish) are a type of antojito, or Mexican street food snack (https://www.masterclass.com/articles/types-of-mexican-antojitos), that lend themselves especially well to using up leftover braised meat.
