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Corn-Flour Patties

Servings: 4 to 6
Servings: 4 to 6


  • 2 cup instant corn flour
  • 4 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup warm water
  • 1 1/2 cup canola oil
  • 33/100 cup refried beans
  • 2 tablespoon cotija cheese
  • 2 tablespoon mexican hass avocado


Baking Directions:

Mix flours, baking powder and salt, and add the warm water.

You may need a little more warm water to make moist, smooth dough.

Traditional gorditas-forming methodMake balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out.

Moisten a cloth napkin or tea towel and spread out on a flat surface.

Roll each ball of dough in moistened palm of your hand until smooth, lay on the damp towel, cover with a plastic bag and press down with your hand to flatten to the size of a silver dollar.

To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter.

It should be about 1/4-inch thick.

Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth.

Smooth any rough edges with your fingers and the tortilla is ready to fry.

Quick gorditas-forming methodOn a lightly floured surface, roll out the dough to 1/4 inch thick.

Using a 2-inch round cookie cutter, cut out gorditas.

Re-roll unused dough.

Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan.

When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side.

Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle.

Fill with refried beans, cheese and avocado, dividing evenly.

These do not keep well; they must be eaten immediately.

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