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Gorditas Infladas (Fried Puffy Black Bean Gorditas)

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“Even though some would consider gorditas a snack food,these are very rich,especially if served with salsa negra,and make a very satisfying meal.These are good topped with a fried egg,tooThis is a recipe that's best made with friends-someone else can press out the disks while you fry them saving a lot of trouble.It's a little trickier ,but you can still make these if you are cooking alone(I did).The gorditas and salsa negra are Rick Bayless recipes,the additional garnishes my own touch.”
24 gorditas

Ingredients Nutrition

  • 236.59 ml cooked black beans
  • 2 avocado leaves
  • 473.18 ml fresh corn masa for tortillas or 315.37 ml masa harina mixed with 1 cup hot water
  • salt, to taste
  • oil, for frying
  • To Serve
  • 473.18 ml salsa, negra (or salsa of your choice)
  • 236.59 ml queso anejo, cheeese (queso cotija,parmesan ,or queso fresco if you prefer)
  • 6 radishes, thinly sliced
  • 236.59 ml pickled red onions


  1. Toast the avocado leaf by holding them over a hot burner with tongs and turning until toasty.
  2. Puree beans and avocado leaf with enough liquid from the beans to make a smooth puree.
  3. Add puree to the masa and add salt to taste.Mix well.It should be thick enough to form in you hand but still wet and pliable.
  4. Form the dough into 24 balls.Using a tortilla press lined with wax paper or plastic press the balls into disks about 1/8 inch thick and 4 inches diameter.
  5. Pour oil 1/2 inch deep in a deep frying pan and heat over medium high(oil should be about 375 f).
  6. Carefully fry one gordita into the hot oil and using a spoon,bathe the top of the gordita with hot oil.The gordita should begin to puff.After 30 seconds,flip the gordita and fry for 15-20 seconds more.remove to a paper towel lined plate and keep warm.
  7. Repeat with the remaining dough.Do not fry too many gorditas at once about 2 or 3 at a time is enough.
  8. Serve topped with salsa negra,thinly sliced radishes,crumbled cheese,and pickled red onions.

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