Gorditas and pupusas are both beloved Latin American stuffed corn cakes, but they come from different culinary traditions and are made and eaten differently. Gorditas, from Mexico, are thick, split-open cakes stuffed with a filling after cooking, while pupusas, from El Salvador, are thinner and cooked with the filling sealed inside. This article gives you a solid recipe for each, so you can taste the difference yourself.
Ingredients
For the Gorditas (Masa Base)
- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 ½ cups (355 ml) warm water
- ½ teaspoon salt
- 1 tablespoon (15 ml) vegetable oil, plus more for cooking
For the Gordita Filling (Picadillo de Res)
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- ½ cup (120 ml) water
For the Pupusas (Masa Base)
- 2 cups (240 g) masa harina
- 1 ½ cups (355 ml) warm water
- ½ teaspoon salt
- 2 tablespoons (30 ml) vegetable oil, for brushing
For the Pupusa Filling (Cheese and Beans)
- 1 cup (120 g) shredded mozzarella or Monterey Jack cheese
- ½ cup (130 g) refried beans (canned or homemade)
- 1 tablespoon (15 ml) vegetable oil for cooking
For Serving
- 1 cup (240 ml) salsa roja (red salsa) or curtido (pickled cabbage slaw)
- Fresh cilantro, chopped (optional)
Instructions
Make the Gorditas
- In a large bowl, whisk together the masa harina and salt. Add the warm water and 1 tablespoon oil, and mix with your hands until a soft, play-dough-like dough forms. If it’s too dry, add a little more water, a tablespoon at a time. Cover with a damp cloth and let rest for 10 minutes.
- While the dough rests, make the filling: In a skillet over medium heat, cook the ground beef with the onion and garlic, breaking it up with a spoon, until browned, about 8 minutes. Drain excess fat if needed. Add the tomato, cumin, chili powder, salt, and pepper, and cook for 2 minutes. Add the ½ cup of water, reduce heat to low, and simmer for 10 minutes until most liquid is absorbed. Set aside.
- Divide the gordita dough into 8 equal balls (about 2 inches / 5 cm in diameter).
- Heat a griddle or large skillet over medium-high heat. Flatten each ball into a thick disc, about ½ inch (1.3 cm) thick and 3 inches (7.5 cm) wide. You can use a tortilla press lined with plastic wrap or your hands.
- Cook the gorditas on the hot griddle for 3-4 minutes per side, until golden brown spots appear and the cakes feel slightly puffed. Transfer to a plate and cover with a clean towel to keep warm.
- While still warm, use a sharp knife to cut a slit along the edge of each gordita to create a pocket, like a pita. Be careful not to cut all the way through.
- Fill each pocket with about 2 tablespoons of the picadillo. Serve immediately.
Make the Pupusas
- In a separate bowl, mix the masa harina and salt for the pupusas. Add the warm water and mix until a soft dough forms. Cover and rest for 10 minutes.
- Divide the pupusa dough into 8 balls (about 2 inches / 5 cm).
- To fill each pupusa: Take one ball and flatten it in your palm into a 3-inch (7.5 cm) disc. Place about 1 tablespoon of cheese and 1 tablespoon of refried beans in the center. Carefully bring the edges up and pinch them together to seal the filling completely. Gently pat the filled ball into a thicker disc, about ½ inch (1.3 cm) thick and 4 inches (10 cm) wide. If the dough cracks, moisten your hands with a little water and patch it.
- Heat a griddle or skillet over medium heat and brush with oil. Cook the pupusas for 3-4 minutes per side, until golden brown and the cheese is melted inside. They should feel firm but slightly springy.
- Serve hot with salsa roja and curtido.
Tips
- Masa texture: The dough should be like soft play-dough – not sticky and not crumbly. If it cracks when you flatten it, add a teaspoon of water at a time. If it’s too sticky, add a little more masa harina.
- Substitutions: No masa harina? Use fresh masa (masa fresca) from a tortilleria, using about 2 cups (about 450 g). The texture will be even better. For pupusas, you can use any melting cheese like quesillo (if available), Oaxaca, or a mild cheddar.
- Common mistake: Overfilling pupusas causes them to burst during cooking. Stick to about 2 tablespoons of filling per pupusa.
- Keep warm: If making a batch, keep cooked gorditas and pupusas in a 200°F (93°C) oven on a baking sheet, covered with foil, for up to 30 minutes before serving.
Serving Suggestions
Gorditas are traditionally served with a side of salsa, guacamole, or pickled jalapeños, and they’re often eaten as a hearty lunch or dinner. Pupusas are always served with curtido (a tangy cabbage slaw) and a thin, slightly spicy tomato salsa. Both are excellent with a squeeze of lime and a sprinkle of fresh cilantro.
Variations
- Gorditas: Swap the beef filling for shredded chicken, refried beans, or a mix of cheese and sautéed peppers (rajas). For a vegetarian version, use black beans and cheese.
- Pupusas: The classic fillings are cheese, beans, or chicharrón (seasoned, ground pork). You can also use loroco (a Salvadoran flower bud) mixed with cheese, or make a simple cheese and spinach version.
- Both: For a crispy twist, fry the gorditas or pupusas in a little oil instead of dry-griddling – they’ll be more golden and crunchy.
Storage and Reheating
Store leftover gorditas and pupusas in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a hot, dry skillet over medium heat for 2-3 minutes per side, or microwave for 30-45 seconds, but the skillet method will keep them from getting soggy. You can also freeze them for up to 3 months – wrap each individually in plastic wrap and then in foil. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use the same dough for both? Yes, the basic masa dough is the same, but the shaping and filling methods differ. Gorditas are thicker and split open, while pupusas are thinner and sealed with filling inside.
Why did my pupusas crack when I flattened them? The dough was too dry. Add a little more water to the dough and keep your hands slightly wet while shaping. Also, make sure the dough is well-rested.
Can I make these ahead of time? You can prepare the dough and fillings a day in advance and refrigerate them separately. Let the dough come to room temperature before shaping. Cooked gorditas and pupusas can be refrigerated and reheated, but they are best fresh.
What is masa harina? Masa harina is a flour made from dried corn that has been treated with lime (calcium hydroxide) – the same process used for nixtamalization. It’s what makes tortillas and these stuffed cakes taste authentic. You can find it in most grocery stores in the Latin foods aisle.
Can I bake these instead of griddling? Yes, you can bake them on a baking sheet at 375°F (190°C) for about 10-12 minutes, flipping halfway, until lightly browned. They won’t have the same charred spots, but they’ll still be tasty.
Are gorditas and pupusas gluten-free? Yes, both are naturally gluten-free as they are made from corn masa, but always check your masa harina package to ensure it’s not processed in a facility with wheat.
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