If you're craving a hearty, flavorful start to your day, these Breakfast Gorditas with Egg and Chorizo will hit the spot. With crisp edges, soft middles, and a savory, spicy filling, they’re the kind of breakfast that turns a slow morning into a fiesta. Think of this as the best kind of mash-up between street food and comfort food—perfectly handheld, unapologetically messy, and packed with bold, satisfying flavor. And if you’ve ever wondered how to make gorditas like a true local, this recipe will walk you through the basics and beyond.
Breakfast Gorditas
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Breakfast, Brunch, Lunch
Cuisine Mexican, Tex-Mex
Large Mixing Bowl To combine the masa dough.
Cast iron skillet or griddle Ideal for getting that golden crust on the gorditas. A heavy-bottomed nonstick pan also works.
Nonstick skillet For cooking chorizo and eggs.
Tortilla press Optional, but handy for flattening dough. You can use a plate and plastic wrap instead.
Spatula and slotted spoon For stirring and draining excess fat from chorizo.
For the Gordita Dough
- 2 cups masa harina like Maseca
- 1 ¼ cups warm water
- ½ teaspoon salt
- 1 tablespoon vegetable oil plus more for cooking
For the Filling
- 8 oz Mexican chorizo remove casing
- 4 large eggs
- ¼ cup milk
- Salt and pepper to taste
- ½ cup crumbled queso fresco
- ¼ cup chopped cilantro
- 1 avocado sliced
- ¼ cup diced white onion
- Hot sauce or salsa of choice optional
Optional Garnishes
- Mexican crema
- Pickled jalapeños
- Sliced radishes
- Lime wedges
Make the Gordita Dough
In a large bowl, combine masa harina, salt, and warm water. Mix with your hands until a smooth dough forms—it should feel like soft Play-Doh. If it’s too dry, add water a tablespoon at a time. Knead in the tablespoon of vegetable oil.
Divide dough into four equal balls. Flatten each into a thick disc, about 4 inches in diameter and ½-inch thick. Don’t make them too thin or they won’t split open easily after cooking.
Cook the Gorditas
Heat a cast-iron skillet over medium heat and add a light coating of oil. Cook each gordita for about 3-4 minutes per side, until golden brown and puffed slightly. Don’t rush this step—slow heat helps them cook through.
Once cooked, transfer to a paper towel-lined plate. Let them cool for a few minutes, then carefully slice a slit into the side of each gordita to form a pocket. Be gentle—you want a pouch, not a taco shell.
Prepare the Filling
While the gorditas cool, cook your chorizo in a nonstick skillet over medium heat. Break it apart with a spatula and cook until fully browned, about 6–8 minutes. Drain excess grease with a slotted spoon and set aside.
In the same pan, whisk together eggs, milk, salt, and pepper. Scramble until just set and fluffy. Fold in the cooked chorizo and remove from heat.
Assemble the Gorditas
Spoon the chorizo-egg mixture into each gordita pocket. Top with crumbled queso fresco, diced onions, sliced avocado, and fresh cilantro. Drizzle with crema or your favorite salsa for extra flair.
Serve warm, with lime wedges and pickled jalapeños on the side if desired.
Perfect Pairings for Breakfast Gorditas
If you want to round out your breakfast with something refreshing and bright, consider pairing your gorditas with a cold glass of agua fresca or a strong Mexican coffee. But for those looking to stretch the meal into brunch or just love contrasting flavors, a small side of ceviche—yes, really—makes an unexpectedly fantastic complement.
The light acidity of ceviche balances the rich, fatty chorizo. You could go classic with a ceviche recipe mexican style using lime juice, red onions, and fresh cilantro, or try something playful like a white fish ceviche recipe served on tostadas. There are countless ceviche recipes out there to experiment with: from tangy mexican shrimp ceviche to zesty seviche recipes from other Latin American regions. Not sure how to make ceviche? Start with a firm, fresh fish like tilapia or snapper, and make sure to “cook” it thoroughly in lime juice before adding your seasonings. If you’re browsing ceviche recipe fish guides or even a savicheva recipe for something new, it’s all about freshness and balance.
FAQs
1. What type of chorizo should I use for gorditas?
Use fresh Mexican chorizo, not the cured Spanish kind. Mexican chorizo is soft, spicy, and uncooked, which makes it ideal for breaking up and browning into a rich filling.
2. Can I use flour instead of masa harina for gorditas?
No, traditional gorditas require masa harina to get that authentic flavor and texture. Flour tortillas are for a different kind of dish. For a true gorditas recipe mexican in style, masa harina is essential.
3. Are gorditas gluten-free?
Yes, if you use 100% masa harina and ensure there’s no cross-contamination, these gorditas are naturally gluten-free.
4. What’s a good meat substitute for this recipe?
If you're vegetarian or just want to skip the meat, go for sautéed mushrooms, beans, or tofu crumbles with smoked paprika. You’ll still get tons of flavor and a satisfying texture.
5. Can I prep the components ahead of time?
Absolutely. The gorditas can be cooked and stored in an airtight container for up to two days. Reheat them in a hot skillet before stuffing. The chorizo and egg filling also reheats well.
