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Appetizers, Mains

Teresa Sanchez's Gorditas

Teresa Sanchez's Gorditas
Gina Ferazzi / Los Angeles Times

"I get into the spirit of things," says Sandra Sanchez as she takes out red, white and green plates and unwraps a bundle of red, white and green napkins. In the family room, the table that she will fill with ... Read more

Total time: 1 1/2 hours | Makes 18 gorditas.

Jalapeno salsa

  • 5 jalapenos
  • 2 plum tomatoes
  • 1 clove garlic
  • 1/2 cup water
  • 1 teaspoon salt, or to taste

Step 1Combine the jalapenos, tomatoes, garlic and water in a saucepan. Boil 10 minutes.

Step 2Remove the stems from the jalapenos, and place the jalapenos, tomatoes, garlic and water in a blender. Blend at medium speed until pureed. Add salt to taste.


  • 3 cups instant masa flour
  • 1/4 cup all-purpose flour
  • 1 cup shortening
  • 3 cups water, at room temperature
  • Salt
  • 2 cups shredded cooked beef, chicken, carnitas or any meat
  • 2 cups refried beans
  • 2 cups shredded cheese, such as Jack, anejo, cotija or ranchero
  • 2 tomatoes, sliced

Step 1Combine the masa and all-purpose flours, shortening, water and salt to taste in a mixing bowl. Mix with your hands until the dough can be formed into a ball. The dough will be slightly sticky.

Step 2Heat a skillet until very hot, then reduce the heat when ready to cook the gorditas. Take 1/4 cup of masa and pat it between your hands until it resembles a thick tortilla, about the size of a large cookie. Place the gordita in the skillet and cook it until the dough puffs slightly, 4 to 5 minutes on each side. Open the gordita as if you were making a pocket to fill. Add a small amount of meat, beans, cheese and a tomato slice, as if building a taco. Repeat the steps until all the dough has been used. Serve the gorditas with Jalapeno Salsa.


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