them perfect for stuffing with cheese, veggies, or your favorite salsa — exactly like in your photo.

Description
Gorditas infladas are a traditional Mexican griddle bread made from corn dough. When the dough hits a hot pan, steam forms inside and naturally inflates the gordita. Once puffed, you can slit them open and fill them, or eat them as-is. They’re naturally gluten-free, hearty, inexpensive, and surprisingly quick to prepare.

Ingredients (3-Ingredient Base)
2 cups masa harina (Maseca or any corn masa flour)

1½–2 cups warm water

½ tsp salt

Optional fillings: shredded cabbage, onion, cilantro, cheese, and salsa (like in your image).

Instructions
Prepare the dough
Mix masa harina and salt. Add warm water gradually until the dough is soft, smooth, and not sticky. It should feel like playdough.

Divide and shape
Roll the dough into balls (about golf-ball size). Flatten each into a thick disk about ¼–⅜ inch thick.

Cook on the comal/pan
Heat a skillet or comal over medium heat. Cook each side for 1–2 minutes until lightly golden.

Let them puff
Flip again and gently press the edges with a spatula. When the steam builds inside, the gordita will inflate. (Magic!)

Fill (optional)
If stuffing, make a small slit and pack with cabbage, onion, cilantro, cheese, and top with salsa.