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Gorditas Rellenas de Aguascalientes (Stuffed Corn Gorditas)

Name: Gorditas Rellenas de Aguascalientes (Stuffed Corn Gorditas)
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 500 g Corn masa; 200 g Cooked black beans; 4 sprigs Epazote; 3 Green tomatillo; 2 Serrano chilli; 3 cloves Garlic; 0.5 White onion; 300 ml Vegetable oil; 1 tsp Salt; 6 leaves Lettuce leaves; 80 g Fresh cheese; 60 ml Soured cream

65 min (35 prep + 30 cook) Medium 6 servings Aguascalientes

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 12 May 2026

Fried corn masa gorditas stuffed with traditional stews from Aguascalientes.

About this recipe

Aguascalientes-style stuffed gorditas are thick corn masa discs cooked on a griddle then fried, split open and filled with stews such as black beans, chicharrón in green salsa or picadillo, as made in the traditional markets of Aguascalientes.

History & Origin

Stuffed gorditas are the most iconic antojito of Aguascalientes' markets, especially the Mercado Juárez and Mercado Terán, where traditional cooks begin preparing them as early as five in the morning. Unlike the northern wheat-flour gorditas, the Aguascalientes versions are made exclusively with nixtamalised corn masa, giving them a deeper flavour and firmer texture. The technique involves first cooking the gordita on a dry griddle to form an outer crust, then briefly frying it in oil so that it turns crispy on the outside and soft within. A slit is made with a knife or thumbs to create the pocket for the filling. Classic Aguascalientes fillings include black beans well seasoned with epazote, pressed pork crackling in green tomatillo and serrano salsa, beef and potato picadillo, or rajas in cream. Each gordita is finished with shredded lettuce, red salsa and aged cheese. At the San Marcos Fair, gorditas are consumed by the dozen as breakfast or a snack during the festival days.

Estimated cost

£6.50

Total cost

£1.08

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

14g

Protein

44g

Carbohydrates

18g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix the masa with salt and a little water until smooth and workable. Divide into 6 equal portions and shape into balls.
2
Flatten each ball between two sheets of cling film into 10 cm discs about 1.5 cm thick.
💡 The gordita should be thicker than a normal tortilla so it can be split and filled.
3
Cook the gorditas on a dry griddle over medium heat for 4–5 minutes per side until cooked through and firm.
4
Fry the gorditas in hot oil (175 °C) for 1–2 minutes per side until golden. Drain on kitchen paper.
5
Make the green salsa: char the tomatillos, serrano chilli and garlic on a dry griddle. Blend with epazote, salt and a little water.
6
Season the beans with epazote and salt in a frying pan. Heat the green salsa separately.
7
Cut a side slit in each gordita with a knife. Fill with seasoned beans or green salsa. Add shredded lettuce, fresh cheese and soured cream.
💡 Fill the gorditas while they are still hot so the cheese softens slightly.