Beef and Potato Gorditas are crispy, golden masa pockets filled with a savory mixture of seasoned ground beef, tender potatoes, and melted cheese, then topped with fresh lettuce and diced tomatoes. This comforting Mexican dish combines texture, flavor, and hearty ingredients in every satisfying bite, making it perfect for casual dinners, gatherings, or anytime you’re craving bold, authentic taste.
Why You’ll Love This Recipe
These gorditas are the epitome of Mexican comfort food. The crispy corn exterior contrasts beautifully with the warm, savory filling, and every element—from the well-seasoned beef and potatoes to the fresh toppings—adds its own layer of flavor. Whether you’re familiar with traditional masa-based dishes or trying them for the first time, these handheld delights offer a delicious, homemade alternative to typical tacos or burritos. They’re also versatile and easy to prepare in batches, making them ideal for weeknight meals or feeding a crowd.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Gordita Dough
- masa harina
- salt
- warm water (more as needed)
- oil (for frying)
For the Filling
- ground beef
- diced potatoes (peeled and finely cubed)
- diced onion
- ground cumin
- chili powder
- salt and pepper (to taste)
- shredded cheddar or Mexican blend cheese
- shredded lettuce
- diced tomatoes
directions
Make the Dough:
- In a mixing bowl, combine the masa harina and salt.
- Gradually add warm water, mixing with your hands until a soft, pliable dough forms. Add more water if the dough feels dry.
- Divide the dough into 8 equal balls. Flatten each into a thick disc about 4 inches wide and 1/2 inch thick.
Fry the Gorditas:
- Heat oil in a large skillet over medium heat.
- Fry each gordita for 2–3 minutes per side, or until golden and crisp.
- Transfer to paper towels to drain. While still warm, use a knife to slice halfway open to form a pocket.
Prepare the Filling:
- In a skillet over medium heat, cook the ground beef and diced potatoes until the beef is browned and the potatoes are tender, about 10–12 minutes.
- Add the diced onion, cumin, chili powder, salt, and pepper. Cook for another 2 minutes, stirring well to combine.
Assemble the Gorditas:
- Gently open each gordita pocket.
- Spoon in the beef and potato filling.
- Top with shredded cheese, lettuce, and diced tomatoes.
- Serve warm and enjoy.
Servings and timing
This recipe yields 8 gorditas.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Calories: Approximately 330 kcal per gordita
Variations
- Spicy Gorditas: Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.
- Vegetarian Option: Replace beef with beans or sautéed mushrooms.
- Pork Variation: Use ground pork or chorizo instead of beef for a different flavor profile.
- Cheese-Stuffed Gorditas: Add a slice of cheese inside the dough before frying for a molten center.
- Green Chile Topping: Drizzle with green salsa or crema for added flavor.
storage/reheating
Storage: Store leftover gorditas (unassembled) in airtight containers. Keep fried gorditas at room temperature for 1 day or refrigerate for up to 3 days. Refrigerate the filling separately.
Reheating: Warm the gorditas in a skillet over medium heat or in a 350°F (175°C) oven for 5–7 minutes. Microwave the filling until hot before assembling.
Freezing: You can freeze fried, unstuffed gorditas by wrapping them individually. Reheat in a hot skillet or toaster oven until crisp.
FAQs
Can I bake the gorditas instead of frying?
Yes, but they won’t be as crispy. Bake at 400°F (200°C) for about 10 minutes per side, until golden and slightly puffed.
What is masa harina?
Masa harina is a traditional Mexican flour made from nixtamalized corn, commonly used for tortillas, tamales, and gorditas.
Can I use regular flour instead?
No, masa harina is essential for the authentic texture and flavor of gorditas.
Why are my gorditas cracking?
If your dough is too dry, it may crack. Add a little more water and knead until smooth and pliable.
How do I keep gorditas warm while preparing the rest?
Place them on a baking sheet in a low oven (around 200°F / 95°C) until ready to serve.
Can I make the dough ahead of time?
Yes, prepare the dough up to a day in advance and keep it covered with a damp cloth in the refrigerator.
Are these gluten-free?
Yes, as long as your masa harina is certified gluten-free.
What kind of oil is best for frying?
Use a neutral oil like vegetable, canola, or corn oil for best results.
How thick should the gorditas be?
Aim for about 1/2 inch thick so they hold their shape and can be split open after frying.
Can I serve these with salsa?
Absolutely. Serve with your favorite red or green salsa, crema, or guacamole for added flavor.
Conclusion
Beef and Potato Gorditas are a delicious, satisfying take on Mexican street food that’s perfect for family meals or festive gatherings. With a crisp masa shell and hearty filling, they’re endlessly customizable and full of traditional flavor. Whether you serve them with fresh toppings or your favorite salsa, these gorditas deliver comforting, hand-held goodness every time.
PrintBeef and Potato Gorditas
Golden, crispy gorditas made from masa dough and filled with seasoned ground beef, tender potatoes, cheese, and fresh toppings—perfect for a comforting and flavorful Mexican-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 gorditas 1x
- Category: Main Course
- Method: Frying and Sautéing
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 2 cups masa harina
- 1/2 teaspoon salt
- 1 1/2 cups warm water (more as needed)
- Oil for frying
- 1/2 pound ground beef
- 1 cup diced potatoes (peeled and small cubed)
- 1/2 cup diced onion
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
Instructions
- In a bowl, mix masa harina and salt. Slowly add warm water, stirring until a soft dough forms. Divide into 8 equal balls and flatten each into a thick disc.
- Heat oil in a skillet over medium heat. Fry gorditas for 2–3 minutes per side or until golden and crispy. Drain on paper towels. Slice each one open halfway to create a pocket.
- In another skillet over medium heat, cook ground beef and potatoes until the beef is browned and potatoes are tender, about 10–12 minutes.
- Add onions, cumin, chili powder, salt, and pepper. Cook for another 2 minutes until onions are soft and everything is well combined.
- Stuff each gordita with the beef and potato mixture. Top with shredded cheese, lettuce, and diced tomatoes. Serve warm.
Notes
- Make sure the dough is soft and pliable but not sticky—adjust water as needed.
- Fry in batches to avoid overcrowding and ensure even cooking.
- Customize toppings with sour cream, salsa, or avocado slices for extra flavor.
Nutrition
- Serving Size: 1 gordita
- Calories: 330
- Sugar: 2g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg