Gorditas de Birria (Stuffed Masa Pockets with Birria)
Thick masa patties griddled until puffed, split open and stuffed with birria beef, beans, cheese and salsa.
Made with Salsa roja (cooked red salsa) and Birria adobo and consomme and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £4.06 a head
- Oven160°C (140°C fan)
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
Heat the oven to 160°C (140°C fan). Put the beef and 1 teaspoon of salt in a casserole with 450 ml of your ready made birria adobo and consomme (see the base recipe) and the 100 ml water. Cover and cook for 2 hours 30 minutes until the beef shreds.
150 min - 2
Shred the beef and moisten it with a few spoonfuls of broth.
- 3
Mix the masa harina, half a teaspoon of salt and the 350 ml of warm water into a soft dough. Cover and rest for 15 minutes.
15 min - 4
Divide into 8 balls. Flatten each between baking paper to a round about 8 cm across and 1 cm thick.
- 5
Heat the oil in a pan over a medium heat. Cook the gorditas for 4 to 5 minutes a side until speckled and puffed.
4 min 30 s - 6
Slit each one open to make a pocket. Fill with beans, beef and cheese and spoon in your ready made salsa roja (see the base recipe). Top with onion and serve with broth.
Tips
- Keep the dough covered so it does not dry out. Cracks mean it needs a little more water.
- Cook over a medium heat so the middle cooks before the outside colours too much.
- Split the gorditas while still hot. They are easier to open.
- Reheat cooked gorditas briefly in a dry pan if they cool before filling.
Storing and freezing
Keep the beef in the fridge for up to 3 days. Cooked plain gorditas keep for 2 days in the fridge and freeze for up to 2 months. Reheat in a dry pan or oven until steaming hot all the way through.
Questions
What is the difference between a gordita and a sope?
A gordita is a thick masa disc split open and stuffed like a pocket. A sope has a pinched rim and is topped open. Both are made from masa.
Why won't my gorditas puff?
The dough may be too dry or the heat too low. Add a splash of water to soften it and cook over a steady medium heat.
Can I make the dough in advance?
Yes. Wrap it tightly and chill for up to 24 hours. Let it warm up and knead in a little water before shaping.
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.