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Gorditas stuffed with squash blossoms

Gorditas are a typical Mexican dish made of corn and wheat dough, filled with various ingredients, either cooked or deep fried and served hot with creme fraiche, salad and hot sauce. The method of preparation varies from region to region. If you want to make the most of the week's leftovers, here's a foolproof recipe for stuffed gorditas. We suggest a few fillings, but your fridge and the sky are the limit!


Yields 12 pieces

For the gorditas

2 cups of Masa-Harina

1 ½ cups of warm water

1 teaspoon salt

2 tablespoons of wheat flour - optional

2 tablespoons oil


For the suggested filling:

1 jar of squash blossom (315g), drained

½ onion cut in julienne strips

1 guajillo chile cut in slices

1 cup refried beans

2 tablespoons vegetable oil

½ clove garlic, chopped


To garnish:

½ cup cream

½ cup Oaxaca cheese grated

1 cup romaine lettuce cut in julienne strips


For the sauce:

3 tomatoes

2 chiles de árbol

1 tablespoon of oil

¼ clove garlic

½ onion

¼ cup water


For the sauce:

Cook the tomatoes, onion, garlic and chilies for 5 minutes. Mix and fry in a little oil. Cook for 3 minutes or until the mixture changes color. 


For the filling:

Sauté onions and garlic, add guajillo chiles and squash blossoms. Season with salt and pepper and set aside.


For the gorditas:

Combine the corn flour, wheat flour and salt in a large bowl and gradually add the warm water, stirring constantly.

Now roll the dough into medium sized balls and flatten them a bit with your hands to make pancakes about 1 cm thick. Bake the pancakes or "gorditas" on a griddle with a little oil for about 2 minutes on each side or until golden brown.

Once cooked, cut them on the side and fill them with beans and squash blossom or a filling of your choice. Serve topped with lettuce, sour cream, cheese and salsa.

TIP: Gorditas can be filled with a variety of stews, such as nopales, carnitas, barbacoa, tinga de Jamaica, etc., or simply with ham and cheese or beans.... The sky's the limit!

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