Teresa Sanchez's Gorditas

Time 1 hour 30 minutes
Yields Makes 18 gorditas.
Teresa Sanchez’s Gorditas

Jalapeno salsa


Combine the jalapenos, tomatoes, garlic and water in a saucepan. Boil 10 minutes.


Remove the stems from the jalapenos, and place the jalapenos, tomatoes, garlic and water in a blender. Blend at medium speed until pureed. Add salt to taste.



Combine the masa and all-purpose flours, shortening, water and salt to taste in a mixing bowl. Mix with your hands until the dough can be formed into a ball. The dough will be slightly sticky.


Heat a skillet until very hot, then reduce the heat when ready to cook the gorditas. Take 1/4 cup of masa and pat it between your hands until it resembles a thick tortilla, about the size of a large cookie. Place the gordita in the skillet and cook it until the dough puffs slightly, 4 to 5 minutes on each side. Open the gordita as if you were making a pocket to fill. Add a small amount of meat, beans, cheese and a tomato slice, as if building a taco. Repeat the steps until all the dough has been used. Serve the gorditas with Jalapeno Salsa.

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