Rick Martinez spent his quarantine in Mazatlán, Mexico, while researching his upcoming cookbook on regional Mexican food. The town is in the state of Sinaloa, where gorditas are thicker corn patties with a ridge around the edges to hold all the toppings. “My recipe for a gordita that is split open and filled is more common outside of the area,” says Rick, “but the filling, made with shrimp, reflects the amazing seafood that is abundant in this coastal city.”
Recipe information
Yield
4 Servings
Ingredients
1⅓
5
2½
4
2
1
1½
4
2
1
1
3
Preparation
Step 1
Stir masa, 1 Tbsp. lard, 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and 1 cup water in a medium bowl until a soft and slightly sticky dough forms. If dry, mix in another 1 Tbsp. water. Cover and let sit at least 30 minutes and up to 3 hours.
Step 2
Meanwhile, bring guajillo chiles, morita chiles, coriander, and 1½ cups water to a boil in a small saucepan. Cover, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften. Transfer to a blender and purée until smooth; set aside.
Step 3
Place rack in lowest position in oven; preheat to 500°. Brush a rimmed baking sheet with 2 Tbsp. lard. Divide dough into 4 pieces and form into balls. Set on work surface and cover with a damp kitchen towel. Place 1 ball between 2 sheets of parchment or wax paper. Using a small skillet or saucepan, gently press ball into a 5"-diameter disk. Carefully peel away parchment; place on prepared baking sheet. Repeat with remaining balls.
Step 4
Bake gorditas until outer edges are lightly golden, 10–12 minutes. Turn over and bake until golden brown and crisp, 10–12 minutes. Transfer to plates and let cool 10 minutes. Insert a paring knife into side of gordita and, using a slow sawing motion, cut open along one side (keep other side intact).
Step 5
Heat remaining 2 Tbsp. lard in a large skillet over high. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl. Reduce heat to medium and cook garlic in same skillet, tossing often, until beginning to brown, about 1 minute. Add thyme sprigs, vinegar, agave, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved chile purée. Cook, stirring occasionally, until brick red and the consistency of a thick sauce, 6–8 minutes. Add shrimp and any juices and cook 1 minute. Remove from heat; add butter and stir constantly until melted and sauce is glossy. Season with more salt if needed. Remove and discard thyme.
Step 6
Fill gorditas with shrimp mixture, onion, avocado, and cilantro. Serve with lime wedges for squeezing over.
Leave a Review
Reviews (9)
Back to TopI followed this to the letter. The Gorditas were hard and tasteless even though I brushed the rimmed baking sheet with bacon fat. We served tostada style as there was no way they were going to cut open and make a pocket to stuff with the shrimp. They were so hard even too hard to cut through and eat. I cooked as long as the recipe called for. Obviously too long. Sauce was average- made a ton much more than needed. I'd try making them again but definitely a different recipe and method.
Mofro
Chicago
8/18/2021
Give us more Rick!!!! I am on a rick craze but I’m running out of recipes pls send help. This one was really good btw
Anonymous
San Francisco
10/15/2020
This was amazing! I am so looking forward to Rick's book. There isn't anything I would change about this recipe. I also made the gorditas too thin (I was too focused on the 5" diameter). It was possible to cut them open but the crispiness made them a bit brittle and difficult to stuff. We had the leftovers with eggs for breakfast the next day - so tasty!
Anonymous
Vancouver, Canada
10/8/2020
I over baked the gorditas and ended up using them more like a thick chip, but it still worked with the shrimp, which was absolutely delicious!
Anonymous
Seattle, WA
9/13/2020
Made this last night for a friend and we both loved it. Instead of pressing the gorditas(my colombian mom calls them arepas) I just formed them in my hands. The puree sauce is to die for, I would highly recommend making that sauce in larger batches for other dishes you want. Make sure to slice those onions thin or they are kind of clunky.
Steven
Jacksonville, FL
8/25/2020