• Recipe courtesy Margarita of Pueblo Viejo, Austin, Texas.
  • Show: Eden Eats
  • Episode: Austin

Total Time:
45 min
30 min
Inactive Prep:
15 min
6 gorditas


  • 1 pound white corn dough
  • 2 tablespoons vegetable oil
  • 8 ounces chorizo
  • 2 poblano peppers, roasted, peeled and sliced
  • 1 clove garlic
  • 1 tomato, halved and diced
  • 1/2 onion, sliced
  • Store-bought refried beans
  • Shredded lettuce, for garnish
  • Sliced tomato, for garnish
  • Queso fresco, for garnish


Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers. Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side. Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing.

Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes. Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.