Reviewed: Dec. 2, 2009

If they did not come out, you did something wrong. Mine puffed beautifully and were awesome. It does not tell you to cut your shortening into your flour before adding to the masa mixture. I did.I think getting the right consistency of dough to begin with is the most important. I made a filling of ground venison, garlic, onion , tomatoes, a blend of chili powders, basil, cumin, and garam masala. Some jack cheese and a chile sauce. Good stuff

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semajsmadda

Cooking Level: Expert

Living In: Independence, Missouri, USA

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Reviewed: Jan. 28, 2009

These were not exactly the type of gorditas that I was looking to make. My family likes the kind in the store (they are very pricey!) that are more like a thick tortilla. Because of that, this recipe was a slight disappointment, so I am rating it more on what they actually tasted like rather than what I was expecting them to taste like! These gorditas were pretty good, but didn't have a whole lot of flavor. My little siblings really liked them, however. I will probably not make them again, but it was a good experience!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Dec. 22, 2008

we liked these

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Chavez

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 19, 2008

Pretty good! Tastes great but needs a bit more "puff."

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GreatMusicGreatFood

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Reviewed: Dec. 11, 2007

Tasted okay, but didn't turn out like I'd hoped.

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kristengenell

Cooking Level: Expert

Home Town: Columbia, Missouri, USA

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Reviewed: Sep. 10, 2007

These were ok. They didn't puff up very much, and I guess my family and I are more used to them being made with maize (corn) masa.

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S. Gumler

Cooking Level: Expert

Home Town: Galveston, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Jun. 25, 2007

I tried these and they were nothing but big blobs of dough.

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NANLABUM

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Reviewed: Feb. 10, 2007

These are so good! My husband is from Mexico and he loved them. We fill them with fried potatoes, refried beans, queso fresco, lettuce, tomato, and salsa. Excellent recipe; much beter than plain gorditas that aren't fried.

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Chynna-Destiny

Cooking Level: Professional

Home Town: Jackson, Georgia, USA

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Reviewed: Jan. 18, 2007

These were an interesting experience for me... I have never made anything like these before so I'm sure that was where most of my problems stemmed from. After the first cooking, they were ugly, not tasty, and wierd textured and I almost threw them out. But, I decided to fry one in just a bit of oil. It improved greatly and I continued with the rest. They are super heavy and I couldn't really "open" them to stuff, but we just ate them as tostadas. It was a good experience for me.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2006

These came out great! I filled with beans, jalapeños, and queso fresco.

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K. Lynn

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2006

The Gorditas were very easy to make. When flattening them, I used a heavy skillet to make them uniform in shape and size. We stuffed them with shredded beef, tomatoes, and sauteed onions. Yummy!!!!!

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THETALBOTS

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Waukegan, Illinois, USA

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Reviewed: Jan. 12, 2005

I use to crave gorditas from a mexican dinner outside of town where I use to live but now I can make them myself. These came out really good. After pulling out excess masa left inside I filled them with refried beans, meat and potatoes, then topped them with lettuce, tomato, cheese, and sour cream.(Like a taco) If you aren't use to working with masa don't worry if it feels a bit sticky at first and masa will not expand outward so make them as round as you need room to fill. With that said, this recipe comes out delicious every time! I think i'll try breakfast gorditas this weekend.

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