The Gordita, or ‘little chubby one’ is one of our most unique tortilla sizes. At 6.5” in diameter, it’s just a smidgeon bigger than Taco size, but it’s 2X as thick. That extra thickness is not only tasty, it makes it possible to create different types of recipes. Gordita size is the ideal choice for chalupas, easy sopapillas, street gorditas, flatbread strips, and for anybody who just wants that extra chomp in their tortillas.
CARE & HEATING
Like the rest of our flour tortilla range, these Gorditas are handmade and delivered straight from Mexico to your door, lickety-split. As they aren’t loaded with preservatives like the ones from the grocery store, they need a little extra attention. Be sure to separate them to prevent sticking / tearing and then reseal in gallon ziplock bags as soon as they arrive. Keep them in the fridge or freezer depending on how quick you go through tortillas. When you’re ready to enjoy, simply toast on medium-high in a frying pan for about 25 seconds on each side (or use the microwave!)
Though Taco and Gordita are nearly the same diameter, (6” and 6.5” respectively), Gordita is a little chubbier. This makes it a great choice for traditionally thicker tortilla based meals - like chalupas or street Gorditas. It also allows for experimentation and cuisine-blending, like using Gordita shells to make a healthy and low carb replacement for flatbread strips. And hey, some folks just like the taste of tortillas and want them to play more of a main role in their roll-ups…we don’t blame you! In any case, here’s a couple ideas to get you started with Gordita tortillas:
Chalupa means ‘little boat’ in Spanish because of the shape they take on after frying. Gordita shells are great for this recipe because they are thicker than the average tortilla and puff up more when they fry. Well, what are we waiting for? Drop oars and let this little boat take you to a new world of flavor!
• 1 can refried beans
• 3 tbsp olive oil
• 2 Roma tomatoes
• 1/2 can of sliced jalapeños
• 3/4 cup cotija cheese, shredded
• 1/2 cup of cilantro, chopped
• 1 cup lettuce, shredded
• 4 Gordita tortillas
- Heat your refried beans on the stove on medium. Smash them up with a fork if you like them smooth. While the beans heat, prepare the rest of the toppings; shred lettuce and cheese, chop tomatoes and cilantro.
- In another skillet, heat the oil to medium-high. Fry your Gordita tortillas on each side to crisp them up. (About 10-15 seconds) Take them out and lay on paper towels to drain. If you like, fold the tortillas in half before frying to create boat shape.
- Finally, put a base layer of beans onto each tortilla then load up with the rest of your prepared toppings. Garnish with salsa, guacamole, sour cream, whatever you like!
Looking for a dessert to go with your main? These puffed up treats are sure to please - and easy to make! Sopapillas are little clouds of heaven, powdered with cinnamon & sugar for a crunchy moment of pure bliss.
• 12 Gordita tortillas
• 2 cups sunflower oil
• 1/2 cup powdered sugar
• 2 tsps cinnamon
- Use pizza cutter to cut Gordita tortillas into quarters (like a pie with 4 slices)
- Heat your sunflower oil to medium temperature, there should be about an inch of hot oil in your skillet.
- Lower up to 5 Gordita quarters at a time into the oil, fry until they puff up and are golden.
- Flip and fry the other side, then remove from the oil and let them drain on paper towels.
- Sprinkle your mixed cinnamon and powdered sugar over the finished sopapillas and serve! Garnish with whip cream, dulce de leche, or fruit syrup of your choice.
Gordita is twice as thick as a normal tortilla, and this makes it perfect to pair with all kinds of dips. Think flatbread, but better!
- Use a pizza cutter to make strips out of your Gordita shell. You can either make triangle chip-shaped cuts, or longer rectangular ones - whichever suits your fancy.
- Preheat oven to 400 degrees F
- Lay Gordita strips on tinfoil or parchment paper in baking tray. Brush a little olive oil over your strips
- Cook for 5-12 minutes, until golden and brown along the edges. You can flip chips over mid cook to get a more even result.
- Let cool and dry out. Sprinkle salt over them and serve!
THE BEST FIESTA
Want to try out Gordita and be ready for your next big fiesta? Here’s a killer combo that will meet all your party needs:
So there you have it, Gordita is one of our most unique options and lends itself to a range of interesting recipes because it’s just that little bit chunkier. And like our other tortillas, Gordita is handmade in Mexico with only 5 ingredients following the Sonoran tradition, so you know you're getting that authentic flavor. It’s versatile and perfect for chalupas, easy cinnamon sopapillas, healthy flat bread strips, and more…get creative!
We can’t wait to see what you make with Gordita. Tag us on instagram @Tortillafamilia if you want to share!