Gorditas de Chile Colorado

  • Active Time 25m
  • Total Time 25m
  • Rating ****

Makes 16 Gorditas

In Saltillo, in the north of Mexico, where ancho chiles are called chile colorados, chile-spiced masa is used to make tortillas that are dipped in ancho chile sauce, rolled up, and topped with chopped onion and crumbled fresh cheese. Here it is used to make gorditas, or thick tortilla cakes. They can be eaten either for a late breakfast or as a snack before lunch.


  • For Gorditas:
  • 1 1/2 ounces ancho chiles, toasted, with stems, seeds and veins removed
  • 8 ounces prepared corn tortilla masa (dough for corn tortillas)
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • For Sauce:
  • 2 1/2 ounces ancho chiles, toasted, with stems, seeds and veins removed
  • 1 small onion, chopped
  • 1 cup water
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon salt, or to taste
  • For Topping:
  • 1 small onion, minced
  • 1/2 cup queso panela (low fat white cheese), farmer cheese or cacciotta, crumbled


FOR GORDITAS: Cook the chiles in boiling water to cover until very soft, approximately 5 minutes. Strain and grind the chiles in a molcajete or mortar to make a smooth paste.

Mix together the tortilla masa, flour, salt and chile paste until uniform in texture and color. Divide into 16 little balls and flatten to make thick tortillas about 3 inches in diameter.

Cook the tortillas on a comal or a cast-iron griddle over low heat, a few at a time, for approximately 2 minutes a side, or until flecked with dark patches.

As soon as possible after removing from the pan, place a tortilla with the telita, or second side that was toasted, facing up, and pinch up the edge to form a ridge about 1/4 inch deep. Cover with a cloth to keep warm.

FOR SAUCE: Place chiles, onions and water in a blender and blend until completely smooth. Add salt to taste and mix thoroughly.

Heat the oil in a small saucepan and fry the sauce over medium heat, stirring ocasionally for 3-4 minutes until slightly thickened. Use hot.

TO SERVE: Reheat the gorditas on a hot comal or cast-iron griddle. Spread 1 tablespoon of sauce on the pinched side of each, sprinkle with 1 teaspoon of onion, and some crumbled cheese.

Put the gorditas on a platter and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 893

nutrition information per serving

70 calories; 2g total fat; 2mg cholesterol; 180mg sodium; 12g carbohydrates; 2g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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