Gorditas de Frijol con Queso (Bean and Cheese Corn Pockets)
Thick corn masa cakes griddled until puffed, split open and stuffed with warm creamy beans, cheese and green salsa.
Made with Salsa verde (cooked tomatillo salsa) and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £0.88 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 and knead for 2 minutes to a soft dough that does not stick. Cover and rest for 15 minutes.
15 min - 2
Divide into 8 balls. Press each between two sheets of baking paper into a disc about 9 cm wide and 1 cm thick.
- 3
Heat a dry heavy frying pan over a medium heat. Cook the gorditas for 3 minutes a side, until dry, flecked with brown and slightly puffed.
6 min - 4
Warm 1 tbsp of the oil in the pan and fry the gorditas, a few at a time, for 1 to 2 minutes a side until the outside is lightly crisp. Keep warm in a low oven.
4 min - 5
Warm your ready made pot beans (see the base recipe) in a small pan, mashing roughly with a splash of their broth, until steaming hot all the way through.
- 6
Slice each gordita open along one edge with a small knife to make a pocket. Fill with beans, queso fresco and lettuce, and spoon in your ready made salsa verde (see the base recipe). Serve hot.
Tips
- Keep the discs 1 cm thick. Thinner ones will not puff and cannot be split into pockets.
- If the dough cracks when pressed, knead in warm water a teaspoon at a time until it is smooth.
- Split the gorditas while still hot. They are much harder to open once cold.
Storing and freezing
Griddled gorditas keep in the fridge for up to 2 days. Reheat in a dry pan until hot, then fill. Fill just before eating, as the beans make them soggy.
Questions
What is the difference between a gordita and a sope?
A gordita is a thick masa cake split open and stuffed like a pitta pocket. A sope is a thinner cake with a pinched rim, topped rather than stuffed.
Are gorditas gluten free?
Yes. Masa harina is made from corn and has no gluten. Check the packet says pure corn masa and use gluten free toppings.
Can I bake them instead of frying?
Yes. After the dry griddle step, bake on a tray at 200 C for 10 minutes. They are a little less crisp but still puff and split well.
More made with salsa verde (cooked tomatillo salsa)
Pollo en Salsa Verde (Chicken in Green Tomatillo Sauce)
DFEFNFQuesadillas de Frijol y Quesillo (Bean and Oaxaca Cheese Quesadillas)
GFEFNFHuevos en Salsa Verde (Eggs Poached in Green Salsa)
NFVQuesadillas de Champiñones con Salsa Verde (Mushroom Quesadillas)
EFNFSee every dish made with salsa verde (cooked tomatillo 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.