Corn Flour Pockets


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Preparation info

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Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Mi mamá used to make these delicious gorditas (corn pockets) for us at home and also made them for our local Catholic Church bazaar with the Guadalupanas (Female Christian community devoted to the Virgin Mary). She would help at the annual bazaars for at least eight hours at a time and she did this up until the age of 90. The long lines at the gordita food booth were a testament to their popularity. Everyone knew they were worth the wait.


  • 1 small Yukon Gold potato, peeled and cubed
  • 1 teaspoon salt, divided
  • 2 cups masa harina (corn flour)
  • cups warm water
  • 2 cups canola oil (for frying)
  • Filling of choice (see note)


  • Shredded lettuce
  • Chopped tomato
  • Shredded cheese
  • Salsa of choice
  • Crema Mexicana or sour cream


Boil diced potato in boiling water with ¾ teaspoon salt until soft enough to mash, about 15 minutes. Strain, mash, and set aside.

In a separate bowl, mix together the corn flour, water, ¼ teaspoon salt, and 1 cup mashed potatoes. Knead for about 5 minutes. Cover with a dish towel and let stand for about 15 minutes.

Divide dough into 12 equal portions. Using your hands make 12 patties about inch thick.

In a deep frying pan, such as a wok, heat cooking oil until very hot. Gently drop 2 or 3 gorditas into the oil. They will sink to the bottom of the pan. Once they rise to the surface, about 3 to 5 minutes, turn them over. Allow to cook for another 2 to 3 minutes. They should be a golden brown. Place the fried gorditas on paper towels to drain excess oil. Finish cooking all the gorditas and allow them to cool off slightly, about 5 minutes.

Cut open one end of each gordita creating a pocket. Fill with your filling of choice. Top filled gorditas with your choice of toppings. Enjoy the explosion of flavors as you bite into a gordita.