The Ultimate Beginner’s Guide to Making Gorditas de Rajas con Queso

There’s something deeply comforting about homemade Gorditas de Rajas con Queso, a Mexican dish that brings together warm masa, roasted poblano peppers, and melted cheese in the most satisfying way. I still remember the first time I made these; my kitchen filled with the smoky aroma of charring poblanos, and as I took my first bite, I knew this would become a staple in my home.

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Gorditas, which translates to “little fatties,” are thicker than tortillas and can be stuffed with a variety of fillings. This version, inspired by Durango-style gorditas, is perfect for beginners because it relies on simple techniques—mixing masa dough, roasting peppers, and assembling with cheese. If you’ve never worked with masa harina before, don’t worry. This recipe will guide you through each step with clear, beginner-friendly instructions so that you can confidently make a batch of delicious gorditas.

Ingredients and Preparation

For the Masa Dough

• 4 cups masa harina
• 1 ½ tablespoons kosher salt
• 4 cups warm water (adjust as needed)

For the Pepper Filling

• 8 poblano peppers
• 4 Roma tomatoes, sliced into strips
• 2 medium onions, sliced into strips
• 2–3 garlic cloves, minced
• 4 tablespoons oil (vegetable or avocado oil works well)
• ½ tablespoon kosher salt
• 8 oz cheese (mozzarella, Chihuahua, Muenster, or Manchego)

Step-by-Step Instructions

Step 1: Prepare the Masa Dough

1. In a large mixing bowl, combine masa harina and salt.
2. Slowly add 3 cups of warm water, mixing well to ensure even hydration.
3. Gradually add the remaining water, ¼ cup at a time, until the dough reaches the right consistency—moist but not sticky. It should be soft and pliable without clinging to your fingers.
4. Cover the bowl with a towel and let the dough rest for at least 30 minutes (preferably an hour). This allows the masa to absorb moisture fully, resulting in softer gorditas.

Step 2: Roast and Prepare the Peppers

1. Roast the poblano peppers over an open flame on your stovetop, in the oven on the broil setting, or on a hot comal (griddle) lined with foil for easy cleanup. Turn them frequently until their skin is blackened and blistered.
2. Once roasted, place the peppers in a sealed plastic bag or covered container for about 30 minutes. This will trap steam and help loosen the skin.
3. Remove the peppers and, using your fingers, a damp cloth, or a paper towel, gently rub off the blackened skin.
4. Cut each pepper open, remove the seeds and stems, then slice into thin strips.

Step 3: Cook the Filling

1. In a large pan over medium heat, add 4 tablespoons of oil and sliced onions. Cook until they become translucent (about 5 minutes).
2. Add the roasted poblano strips, sliced tomatoes, minced garlic, and salt.
3. Stir well and cook for another 10 minutes, allowing the flavors to meld. Once done, turn off the heat and set aside.

Step 4: Form and Cook the Gorditas

1. Preheat a non-stick pan or griddle over medium heat.
2. Take a handful of masa dough (about 4 oz or the size of your palm) and roll it into a smooth ball.
3. Place the ball between two pieces of plastic (cut from a ziplock bag) and press it into a disc about ⅛ inch thick and 5 inches wide. You can use a tortilla press or a flat-bottomed plate.
4. Carefully peel off the plastic and place the gordita on the hot griddle.

Cooking Sequence:

• Cook the first side for 1 minute, then flip.
• Cook the second side for 2 minutes, then flip again.
• Cook the third side for 30–60 seconds—it should puff up. If it doesn’t, press gently with a kitchen towel to encourage puffing.

5. Remove from the griddle and, using a butter knife, cut a slit along the edge to create a pocket ⅓ of the way around.

Step 5: Assemble and Serve

1. Stuff each gordita with a spoonful of the roasted pepper filling.
2. Add a few slices of cheese, pressing them gently inside.
3. Place the stuffed gordita back on the griddle and cook for 2–3 minutes per side to melt the cheese and heat the filling.
4. Repeat with the remaining dough and filling.

Beginner Tips and Notes

Troubleshooting Common Issues

• Dough too dry? Add warm water, a tablespoon at a time, until it becomes soft and pliable.
• Dough too sticky? Sprinkle a bit of masa harina to balance the moisture.
• Gorditas not puffing up? Press them gently with a towel or spatula to help create steam inside.
• Overcooked veggies? If your onions or tomatoes get too soft, reduce the heat and cook them more gently next time.
• Burning on the griddle? Lower the heat slightly or use a cast-iron griddle for even cooking.

Efficient Kitchen Tips

• Roast the poblanos ahead of time and store them in the fridge for up to 3 days.
• Use a tortilla press for faster and more uniform gorditas.
• Prep all your ingredients first to make assembly smoother.

Serving Suggestions

These Gorditas de Rajas con Queso taste best when served warm, straight from the griddle. Here are a few ideas to elevate your meal:

• Pair with salsas – A homemade salsa verde or pico de gallo adds freshness.
• Add a protein – Shredded chicken or beef makes a heartier meal.
• Serve with sides – A simple black bean salad or Mexican rice complements the flavors well.
• Enjoy with a drink – A glass of agua fresca (hibiscus or tamarind) balances the spice beautifully.

Storage Tips

• Uncooked masa dough can be wrapped and stored in the fridge for up to 3 days.
• Cooked gorditas (without filling) can be refrigerated for 2–3 days and reheated on a griddle.
• Assembled and filled gorditas are best eaten fresh but can be stored in an airtight container in the fridge for up to 24 hours and reheated in a pan.

Conclusion

Making Gorditas de Rajas con Queso at home is a rewarding and approachable way to explore Mexican cuisine. With simple ingredients, easy techniques, and practical tips, this dish is perfect for beginners who want to build confidence in the kitchen.

Give it a try, experiment with different cheeses or fillings, and let me know how it turns out. I’d love to hear about your experience and any creative variations you come up with. Enjoy your homemade gorditas!