Entree: Mexico – Bajio, Guanajuato – Gorditas de Nata (Cream Gorditas)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 12 min

Additional 15 min

Total 45 min

Ingredients

- For the gordita dough:
- 3 cups (360 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) fine salt
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (28 g) unsalted butter, softened
- 1 large egg, approx. 50 g
- 1 cup (240 ml) nata or heavy cream
- 1/2 cup (120 ml) whole milk
- 2 tbsp (30 ml) vegetable oil or melted lard, plus more for cooking

- For the fillings and accompaniments:
- 2 cups (approx. 480 g) refried pinto beans (homemade or canned)
- 2 cups shredded cooked chicken, approx. 10 oz (280 g)
- 8 oz (225 g) queso fresco, crumbled
- 1 cup (240 ml) salsa verde or salsa roja, warmed
- 2 cups (about 60 g) shredded iceberg or romaine lettuce
- 1 large avocado, sliced (about 8 oz / 225 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 lime, cut into wedges
- Salt and freshly ground black pepper, to taste

- Optional for chicken poaching (if making chicken fresh):
- 2 boneless skinless chicken breasts, approx. 1 lb (454 g)
- 4 cups (960 ml) water or low-sodium chicken broth
- 1/2 onion, halved
- 2 garlic cloves, crushed
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) salt

Instructions

Short Description:
Thick, soft wheat flour gorditas made with nata (cream) and filled to make a complete main course—here stuffed with refried pinto beans, shredded chicken, queso fresco, and fresh garnishes.

Regional Notes:
This Bajio (Guanajuato) version uses wheat flour and nata (milk cream) in the dough, producing a thicker, softer pastry than corn-based or other regional gorditas. They are commonly split and filled with savory elements like beans and local cheeses rather than sweet fillings found elsewhere.

1. If poaching chicken: place chicken breasts, water or broth, onion, garlic, cumin, and salt in a medium pot. Bring to a simmer, reduce heat, and cook gently until chicken is cooked through, about 15–18 minutes. Remove chicken, shred with two forks, and set aside. Reserve a little cooking liquid to moisten the chicken if needed.
2. Make the dough: in a large bowl whisk together flour, baking powder, salt, and sugar. Cut in the butter until the mixture is crumbly.
3. In a separate bowl, beat the egg with the nata (heavy cream) and milk. Add the wet mixture to the flour mixture and stir with a wooden spoon until it comes together.
4. Knead briefly in the bowl or on a lightly floured surface until smooth, about 1–2 minutes. If dough is very sticky, add up to 2 tbsp (15–30 g) more flour. Cover and let rest 15 minutes.
5. Divide dough into 6 equal portions (for 6 gorditas). Roll each portion into a ball and flatten gently to about 1/2 inch (1.2 cm) thick rounds, roughly 4–5 inches (10–12 cm) across. Dust with a little flour if needed.
6. Heat a large skillet or comal over medium heat and brush lightly with vegetable oil or a small amount of lard. Cook gorditas 2–3 at a time (depending on pan size) for about 3–4 minutes per side, pressing gently with a spatula so they puff slightly and develop a light golden color. They should be cooked through and soft, not crisp. Transfer to a plate and cover with a clean towel to keep warm and soft.
7. Prepare the refried beans: warm in a saucepan with a splash of water or broth, season to taste with salt and pepper; if canned, stir and heat until creamy.
8. To assemble: using a sharp paring knife, make a horizontal slit in the side of each gordita to form a pocket (or split open like a small pita). Be careful not to cut all the way through.
9. Fill each gordita with about 1/3 cup (80 g) warm refried beans, 1/3 cup (about 45 g) shredded chicken, and a generous sprinkle (about 2 oz / 55 g) of crumbled queso fresco. Add shredded lettuce, a few slices of avocado, a spoonful of salsa, and cilantro. Squeeze lime over the filling.
10. Serve immediately, with extra salsa, lime wedges, and hot sauce on the side. Leftover gorditas keep well wrapped and can be gently reheated in a skillet covered with a lid to restore softness.