Grilled Gorditas Liselena with Spiced Pork Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Thick corn masa cakes grilled to perfection and stuffed with a savory, spiced pork mixture inspired by traditional Mexican flavors. This mexican-inspired street food ready in about 50 minutes pairs masa harina, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 lb ground pork
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 3 tbsp vegetable oil
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges
• 1/2 cup crumbled queso fresco

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina, 1/2 tsp salt, and gradually add 1 1/4 cups warm water, mixing with your hands until a smooth, pliable dough forms. Cover and rest for 20 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 1 small finely chopped yellow onion and sauté for 3 minutes until softened. Add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp dried oregano; cook for 1 minute until fragrant.
3. Step 3: Add 1 lb ground pork to the skillet, breaking it up with a spatula. Cook for 7-8 minutes until browned and cooked through. Stir in 1/4 cup chopped fresh cilantro and remove from heat.
4. Step 4: Divide the masa dough into eight equal portions and shape each into a ball. Flatten each ball into a 4-inch thick disk about 1/2 inch thick.
5. Step 5: Preheat a grill or grill pan over medium heat. Lightly oil the grill grates with 1 tbsp vegetable oil. Grill each gordita for 4-5 minutes per side until golden and slightly charred.
6. Step 6: Slice each gordita halfway through the center and stuff with the spiced pork filling. Top with 1/2 cup crumbled queso fresco and serve with lime wedges.