Appetizer: Mexico – San Luis Potosi, Bajio Mexico – Gorditas de Horno (Baked Gorditas)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) manteca de cerdo (lard) or vegetable oil
- 1 to 1 1/4 cups (240–300 ml) warm water, plus more as needed
- 1 tbsp (15 ml) vegetable oil or melted butter, for brushing
- 1 1/2 cups (360 g) refried beans, warmed
- 8 oz (225 g) queso fresco, crumbled
- 6 oz (170 g) chicharrón, chopped (cooked pork crackling) — for chicharrón filling
- 1 small jalapeño, seeded and finely chopped (optional, for mixing with chicharrón)
- 1/2 cup (120 ml) salsa verde or salsa roja, for serving
- 1/2 cup (120 g) Mexican crema or sour cream, for serving
- 1/2 cup (60 g) pickled red onion (cebolla encurtida), for garnish
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Lime wedges, for serving

Instructions

Short Description:
Small baked corn masa pockets from San Luis Potosi, crisped in the oven and split open to fill with regional favorites like refried beans, queso fresco, or chicharrón. Served warm as a shareable starter with salsas and crema.

Regional Notes:
In San Luis Potosi these gorditas are baked rather than fried, producing a slightly drier, crisp exterior and tender interior that holds fillings well. Local fillings typically include refried frijoles (beans), queso fresco, or chopped chicharrón (pork crackling), reflecting Bajio pantry ingredients.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a baking sheet.
2. In a bowl, whisk together masa harina, baking powder, and salt. Add the lard or oil and rub it into the dry mixture with your fingertips until crumbly.
3. Gradually add 1 cup (240 ml) warm water, mixing with your hand or a spoon until a soft, smooth dough forms. If dough feels dry, add up to 1/4 cup (60 ml) more water. Knead briefly until homogenous and not sticky. Cover with a damp cloth and let rest 10 minutes.
4. Meanwhile prepare fillings: warm the refried beans in a small pot and keep covered. For chicharrón filling, toss chopped chicharrón with the optional jalapeño and a spoonful of salsa if desired; taste and adjust seasoning. Crumble the queso fresco into a bowl.
5. Divide the dough into 8 equal portions (about 2.5 oz / 70 g each). Roll each portion into a ball, then flatten with your palm or press between two pieces of plastic wrap to form disks about 3.5–4 inches (9–10 cm) wide and 1/2 inch (1.3 cm) thick.
6. Place the disks on the prepared baking sheet. Brush each lightly with the tablespoon of oil or melted butter.
7. Bake in the preheated oven 12–15 minutes, flipping once halfway, until surfaces are puffed slightly and edges are golden brown. If you prefer a deeper color, bake up to 18 minutes, watching to avoid burning.
8. Remove from oven and let cool 2 minutes. Using a sharp knife, make a horizontal slit through the side of each gordita to open a pocket (do not cut all the way through).
9. Fill gorditas as desired: spread 2–3 tbsp (30–45 g) warmed refried beans inside a pocket and top with crumbled queso fresco; or stuff with chopped chicharrón and a sprinkle of queso fresco. Finish with a drizzle of crema, a spoonful of salsa, pickled red onion, and chopped cilantro.
10. Arrange on a platter with lime wedges and extra salsa for dipping. Serve warm as an appetizer, 1 gordita per person or let guests take two depending on appetite.