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Baked Gorditas

Name: Baked Gorditas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 300 ml Lukewarm water; 5 g Anise en grano; 250 g Refried beans; 500 g Cornflour; 120 g Pork lard; 100 g Grated piloncillo (raw cane sugar); 5 g Baking powder; 3 g Salt

4.0(1 rating)

55 min (30 prep + 25 cook) Medium 8 servings Coahuila

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 3 Jun 2026

Northern-style baked gorditas with piloncillo and anise, filled with beans or cheese.

About this recipe

Gorditas de horno are a specialty of northern Mexico, particularly Coahuila, Nuevo León, and Zacatecas. Unlike the fried gorditas of central Mexico, these are baked, giving them a firm, slightly crispy exterior with a soft, aromatic interior. The dough is made with corn flour, lard, grated piloncillo (raw cane sugar), and anise, creating a unique sweet-savory flavor profile. They are traditionally filled with beans, chicharrón, or cheese, though in their sweet version they are enjoyed on their own, straight from the oven. They are daily bread in many northern households, eaten from breakfast through afternoon snack time.

History & Origin

Gorditas de horno originated in rural communities of northern Mexico, where the clay oven was the heart of the family kitchen. In Coahuila, the tradition of baking gorditas dates back to the 18th century, when ranch families made large batches for the entire week since baking preserved them better than frying. Piloncillo and anise were integrated through the influence of New Spain's convent baking traditions, creating a unique fusion of indigenous and Spanish elements. In Saltillo, baked gorditas are an identity symbol: sold in traditional bakeries and market stalls, no family celebration is complete without them. In Zacatecas they are called "gorditas de cuajada" because fresh curd cheese is added to the dough. In Nuevo León they are made thinner and crispier. Each northern state defends its version as the original, but all share that unmistakable aroma of anise and piloncillo that fills the kitchen when they bake.

Estimated cost

£6.36

Total cost

£0.80

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

10g

Protein

38g

Carbohydrates

12g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 200°C. Lightly toast the anise seeds in a dry frying pan for 1 minute until they release their aroma. Grind them in a molcajete (stone mortar) or mortar.
2
In a large bowl, mix the corn flour, grated piloncillo (raw cane sugar), ground anise, baking powder and salt. Fold in the softened lard and mix with your hands until evenly combined with the flour.
💡 The lard should be at room temperature, not melted, so the gordita has a good texture.
3
Add the warm water gradualmente while amasas until you get a dough soft, manejable and that doesn't stick to your hands. Leave to rest 10 minutes cubierta with a trapo.
4
Divide the dough into 8 portions equal. Shape each one into a ball, flatten it with your hands until it has some 10 cm of diameter and 1.5 cm of thickness. If deseas rellenarlas, place a tablespoon of refried beans in the centro, cierra and vuelve a aplanar.
5
Place the gorditas on a greased baking tray or one lined with baking paper. Bake for 20-25 minutes, flipping them halfway through, until firm and lightly golden.
💡 They are ready when the underside sounds hollow when tapped gently.
6
Remove from the oven and leave to cool for a few minutes. Serve warm, on their own or split open with butter, cream or more beans. They keep well for 3-4 days in a sealed container.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.