Gorditas filled with chorizo

Gorditas filled with chorizo are a delightful Mexican dish that combines the rich flavors of savory chorizo with soft and pillowy masa dough. Here’s a description of this mouthwatering treat:

Imagine warm, golden-brown pockets of masa dough, slightly crispy on the outside and soft and fluffy on the inside. 

Inside, the gorditas are generously stuffed with savory and aromatic chorizo, a flavorful Mexican sausage made from ground pork seasoned with spices like paprika, garlic, and chili powder. The chorizo filling is cooked to perfection, boasting a rich and robust flavor that pairs perfectly with the masa dough.

As you take a bite, you’re greeted with a burst of flavors and textures. The crispy exterior of the gordita gives way to the tender masa dough, while the savory chorizo filling adds a satisfying depth of flavor. Each bite is a harmonious blend of spicy, savory, and slightly sweet notes, creating a truly irresistible culinary experience.

Gorditas filled with chorizo are often served hot off the griddle, topped with a dollop of creamy guacamole, a drizzle of tangy salsa, and a sprinkle of fresh cilantro. The combination of flavors and textures is sure to tantalize your taste buds and leave you craving more. Whether enjoyed as a snack, appetizer, or main course, gorditas filled with chorizo are a delicious and satisfying treat that captures the essence of authentic Mexican cuisine.


For gorditas de harina :

  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 cup lard or shortening
  • 1 cup hot tap
  • For picadillo :
  • 2 tbsp evoo
  • 1 to 2 lbs ground beef
  • 3 potatoes diced small
  • 1 small onion
  • 2 garlic cloves minced
  • 3 tomatoes diced
  • 2 Serrano chopped
  • 1 tsp kosher salt add more if needed
  • 1 tsp garlic salt
  • 2 tsps cumin
  • 1 tsp oregano rubbed between palms
  • 1 tsp chili powder
  • 3 tsps paprika
  • Beef knorr to taste
  • Pepper to tast


Mix the first 3 ingredients add lard and incorporate well add water little by little to form a nice dough. Knead 5 to 10 minutes make large balls I made 8 and let rest 15 minutes covered. Roll out thick and cook on a medium high heat in a comal. Let cool a bit and slice the top of the gordita to form a pocket. Fill with your favorite fillings.
Add the evoo to a skillet add potatoes cook until browned and cooked through, remove from pan. Add ground beef, garlic and onions and spices cook until browned add tomatoes and Serrano cook until thick add potatoes and simmer 5 minutes

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