Appetizer: Mexico – Bajio, Queretaro – Gorditas de Maíz Queretanas (Queretaro Corn Gorditas)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

- 2 cups (240 g) masa harina (masa para tortillas)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1 tsp (6 g) fine salt
- 2 tbsp (30 ml) lard or vegetable shortening (optional; adds flavor and tenderness)
- 1/2 cup (120 ml) vegetable oil or lard for shallow frying (optional for finishing)
- 12 balls masa dough (see instructions), each about 2 oz (55 g) — yields 12 gorditas
Filling options (choose one or mix):
- Requeson filling: 8 oz (225 g) requeson (fresh cheese)
  - 1/4 cup (15 g) chopped cilantro
  - 1/4 cup (40 g) finely diced white onion
  - Salt and pepper to taste
- Chicharron prensado filling: 8 oz (225 g) chicharron prensado (pressed pork cracklings), roughly chopped
  - 1/4 cup (60 ml) salsa roja or salsa verde
- Nopales filling: 8 oz (225 g) cooked nopales, drained and chopped
  - 1/4 cup (40 g) finely diced white onion
  - 2 tbsp (30 ml) chopped cilantro
  - 1 tbsp (15 ml) fresh lime juice
Salsas and toppings:
- 1 cup (240 g) salsa verde or salsa roja, homemade or store-bought
- 1/2 cup (50 g) crumbled queso fresco (optional)
- Lime wedges
- Extra chopped cilantro and sliced radishes (optional)

Instructions

Short Description:
Small, thick corn gorditas from Queretaro, toasted on a comal and split to be filled with regional ingredients like requeson (fresh ricotta-style cheese), chicharron prensado (pressed pork cracklings), or nopales (cactus paddles). Served warm as a shareable starter with simple salsas.

Regional Notes:
This Bajio/Queretaro version uses nixtamal-based masa formed into thicker, pocketable rounds and emphasizes local fillings—fresh requeson, chicharron prensado, and cooked nopales are classic choices. Unlike thinner tortilla-style gorditas elsewhere, Queretaro gorditas are slightly thicker and traditionally cooked on a comal then lightly fried or finished on the griddle before splitting and stuffing.

1. Make the masa: In a large bowl, combine masa harina and salt. Add warm water and the 2 tbsp (30 ml) lard or shortening (if using). Mix with your hands until a soft, cohesive dough forms. Dough should be moist but not sticky; if dry, add water 1 tbsp (15 ml) at a time. Let rest covered 10 minutes.
2. Portion the dough: Divide dough into 12 equal balls, about 2 oz (55 g) each. Keep covered with a damp towel so they do not dry out.
3. Press the gorditas: Place a ball between two pieces of plastic (a cut zip bag) or use a tortilla press lined with plastic. Press to form a disk about 3 1/2 inches (9 cm) wide and about 1/4 to 1/3 inch (6–8 mm) thick—thicker than a tortilla.
4. Cook on comal: Heat a heavy skillet or comal over medium-high heat until hot. Cook each gordita 1 1/2–2 minutes per side, until lightly browned and firm, flipping once. They should puff slightly and feel cooked through. Transfer to a plate and keep warm under a towel.
5. Optional finish in oil: For a slightly crisp exterior (common in Queretaro), heat the 1/2 cup (120 ml) oil in a skillet over medium-high. Fry each cooked gordita 20–30 seconds per side until golden; drain on paper towels. Alternatively, press gently again on the comal with a spatula for a light crust.
6. Split and fill: Use a small knife to make a horizontal slit in the side of each gordita to open a pocket. Stuff with 1–2 tablespoons of your chosen filling:
   - Requeson: Mix requeson with chopped cilantro and diced onion, season with salt and pepper, then fill.
   - Chicharron prensado: Warm the chopped chicharron briefly with a spoonful of salsa for moisture, then fill.
   - Nopales: Toss cooked nopales with onion, cilantro, and lime; season and fill.
7. Assemble and serve: Top filled gorditas with salsa of choice, a sprinkle of crumbled queso fresco, extra cilantro, and a lime wedge. Serve warm as an appetizer—12 small gorditas serve about 6 (2 per person).
8. Storage and reheating: Store leftover unfilled gorditas wrapped in a towel in the refrigerator up to 2 days. Reheat on a hot skillet until flexible, then split and fill.