Enjoy Marisol Benitez’s flour gorditas recipe with Chili Colorado! This meal combines tradition and delicious taste with a gordita stuffed with a nicely seasoned chili.

Flour Gorditas with Chili Colorado

  • Yield:

    8–10 servings

  • Total Time:

    1 hr 15 mins

  • Prep Time:

    30 mins

  • Cook Time:

    45 mins


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ⅓ cup Mazola® Corn Oil
  • 1 cup hot water
Chili Colorado:
  • 1½ pounds sirloin tip steak
  • 3 potatoes, chopped
  • 2 tablespoons Mazola® Corn Oil
  • 8 New Mexico chile pods
  • 2 teaspoons salt
  • 3 cups water
  • ¼ teaspoon ground cumin


Prepare the Gorditas:
  1. In a large bowl add flour, baking powder, salt and combine.
  2. Add Mazola® Corn Oil and mix, add hot water and mix again until it all comes together and becomes a dough.
  3. Knead it for 10 minutes on a countertop.
  4. Let sit covered for 30–45 minutes.
Prepare the Chili Colorado:
  1. Remove stem and seeds from 8 New Mexico chiles and boil them for 10 minutes.
  2. Then add them to a blender along with garlic cloves, salt, and water.
  3. Blend well until the sauce is ready.
  4. Chop steak into small pieces, peel and chop potatoes into small cubes.
Cook & Assemble:
  1. In a pan over low to medium heat add Mazola® Corn Oil.
  2. Once hot add chopped steak, cover and cook for 15 minutes.
  3. Remove the lid and let steak get a little crispy.
  4. Add chopped potatoes, the sauce, and ground cumin.
  5. Mix, cover and cook for 15 minutes or until the potatoes are soft, and the filling is ready.
  6. Separate the dough into 8–10 parts and roll them into little balls, stretch each ball with rolling pin until they’re 5–6 inches.
  7. Cook them on a hot comal over medium-high heat for 1–2 minutes on each side until they start to puff up.
  8. Slice open each gordita, stuff them with Chili Colorado and enjoy!

Recipe by Marisol Benitez of @maribcooking