Gorditas de Barbacoa (Stuffed Masa Pockets)
Puffy golden masa pockets split open and stuffed with juicy shredded beef, cheese and a spoonful of red salsa.
Made with Salsa roja (cooked red salsa) and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina and salt in a bowl. Add the warm water gradually, kneading for 2 minutes to a soft, springy dough. Cover and rest for 15 minutes.
15 min - 2
Divide into 8 balls. Flatten each between two sheets of baking paper to a disc about 10 cm across and 1 cm thick.
- 3
Heat a dry frying pan over a medium heat. Cook the gorditas for 3 minutes per side, until pale gold with a few brown spots and they feel firm.
3 min - 4
Brush the pan with a little oil, then cook the gorditas again for 1 to 2 minutes per side until crisp outside and puffed. Keep warm in a low oven.
1 min 30 s - 5
Warm your ready made barbacoa beef (see the base recipe) in a pan until steaming hot all the way through. Drain off some of the juices.
- 6
Slice each gordita open along one edge to make a pocket. Stuff with barbacoa, cheese and lettuce, then spoon in your ready made salsa roja (see the base recipe). Finish with onion and radish.
Tips
- Press the dough gently and cook on a medium heat. A hot pan sears the outside before the middle cooks.
- If the edges crack when you flatten them, the dough is too dry. Knead in a spoonful of warm water.
- Gorditas can be griddled ahead and re-crisped in a hot dry pan for 1 minute per side before filling.
Storing and freezing
Keep the cooked gorditas in a sealed container in the fridge for up to 2 days and re-crisp in a hot dry pan. Fill just before serving. Cooked barbacoa keeps for 3 days.
Questions
What is a gordita?
A gordita means little fat one. It is a thick masa cake, cooked on a griddle or fried, then split and stuffed with fillings such as meat, cheese or beans.
Why did my gorditas not puff up?
They need a well hydrated dough and steady heat. If the dough is dry or the pan too cool the pocket will not form, but they still taste good split and filled.
Can I bake them instead of frying?
Yes. After the dry pan stage, brush with oil and bake at 200C for 10 minutes until crisp and golden.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.