Gorditas

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES6

TIME2½ hours

Gorditas
The Savory Baker

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

To make tender, Las Cruces–style gordita shells (gordita means “little fat one” in Spanish), we started with corn flour (masa harina), which forms a dough with less structure than dough made with wheat flour. To avoid dry and crumbly or wet...