Becky Luigart-Stayner
6 servings (serving size: 1 gordita)

Gordita is a term of endearment meaning "little fat one" in Spanish. It also refers to a thick, fried tortilla. Here, we use masa harina (available in the Latin foods aisle at large supermarkets) to make fresh gorditas. In a pinch, you can use store-bought corn tortillas as a base for this delicious dish.

How to Make It

Step 1

Lightly spoon masa harina and flour into dry measuring cups; level with a knife. Combine masa harina, flour, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add broth; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 or 6 times.

Step 2

Divide dough into 6 equal portions. Shape each portion into a ball. Press each ball into a 6-inch circle on a lightly floured surface (cover remaining balls to prevent drying). Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 1 gordita in pan; cook 2 minutes on each side or until lightly browned. Remove gordita from pan; cover and keep warm. Repeat the procedure with cooking spray and remaining gorditas.

Step 3

Place beans in a bowl; mash with a fork to desired consistency. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beans; cook 2 minutes, stirring frequently. Stir in salsa verde; cook 2 minutes or until liquid almost evaporates, stirring frequently.

Step 4

Combine avocado and lime juice; toss gently to coat. Spread about 1/4 cup bean mixture on each gordita; top with about 2 1/2 tablespoons Pork Carnitas and 2 teaspoons avocado mixture. Sprinkle 1 teaspoon onion and 1 teaspoon chopped cilantro over each serving. Garnish with cilantro sprigs, if desired.

Ratings & Reviews

oliviablvrd's Review

January 13, 2013

ekvalencia's Review

November 22, 2012
The carnitas are a regular meal in our house. We love the texture and flavor. We don't bother with the gorditas and just serve with corn tortillas and guacamole.

mijenn2's Review

May 03, 2011
We LOVED these. My husband remarked on their fresh, authentic taste. It was helpful to prepare the meat a day ahead, and I added cumin and bay leaves while cooking. Lovely and easy tortillas - something I'd never before attempted to make from scratch. Served with Mexican sodas and a tiny piece of Three Milk Cake for dessert. Delicious!

loshelley's Review

April 28, 2011
I don't fry gorditas, I cook them over an electric griddle and it comes out just as good and cuts even more fat from the dish.

CMLucas's Review

January 25, 2011
Very good. The homemade gorditas are essential and they were fairly easy to make. I followed the recipe except I forgot the lime juice in the pork carnitas - definitely would have been better with it. I served with CL southwestern confetti salad. I will definitely make again.

Daisie's Review

January 20, 2011
Delicious. On first reading it sounded undersized for the 6 servings recommended, but the gordita base is more filling than I expected. Flavor and texture are great, I served with green rice on the side & it was a tasty and satisfying dinner. Will definitely make this again.