Mexican Fried Cream Cakes
Fluffy, pillowy Mexican fried cakes made with evaporated milk and fresh cheese, crispy outside and tender within. A traditional street food that's surprisingly simple and endlessly versatile for fillings.
- Total time
- 45 min
- Servings
- 8
- Calories
- 385
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¾ cup fresh Mexican crema or sour cream
- ¾ cup evaporated milk
- ¾ cup fresh queso fresco, crumbled
- 3 cups vegetable oil for frying
Instructions
- 1
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 0.75 teaspoon kosher salt until evenly combined. This aerates the flour and distributes the leavening agent throughout.
- 2
Create a well in the center of the dry ingredients. Pour in 0.75 cup fresh Mexican crema and 0.75 cup evaporated milk, then add 0.75 cup crumbled fresh queso fresco.
- 3
Using your hands or a wooden spoon, gently fold and mix until a soft, slightly sticky dough forms — do not overwork it, or the gorditas will be tough. The dough should come together in about one minute of mixing.
- 4
Lightly dust a clean countertop or cutting board with all-purpose flour. Turn the dough out onto the floured surface and knead gently 3 to 4 times, just until the surface smooths slightly. The dough should still feel tender and slightly tacky.
- 5
Divide the dough into 8 equal pieces. Gently roll each piece into a ball, then flatten between your palms into a disk about 2.5 inches across and 0.75 inch thick — they should look like small, plump hockey pucks. Set them on a parchment-lined baking sheet.
- 6
Pour 3 cups vegetable oil into a heavy-bottomed Dutch oven or large pot. Place over medium-high heat and let it warm to 350°F — use an instant-read thermometer to check. The oil should shimmer and a pinch of dough dropped in should sizzle immediately and float within 2 seconds.
- 7
Working in batches of 2 to 3 gorditas to avoid crowding, carefully slide them into the hot oil. They will initially sink, then rise to the surface as they puff — this takes about 30 to 45 seconds.
- 8
Once they float, fry for another 2 to 3 minutes, turning them over halfway through. You're looking for a deep golden-brown color on both sides and a hollow, crispy exterior. The exterior should sound crispy when you tap it with the back of a slotted spoon.
- 9
Using a slotted spoon, transfer each fried gordita to a paper towel-lined plate to drain. Let them rest for 2 minutes — they will continue to crisp as they cool.
- 10
Repeat with the remaining gorditas, allowing the oil to return to 350°F between batches. Maintain consistent oil temperature — if it drops below 340°F, they'll absorb too much oil and become greasy.
- 11
While still warm, use a small sharp knife to carefully cut a horizontal slit along the side of each gordita, creating a pocket without cutting all the way through. This should feel like gentle pressure — the crispy shell should give way easily.
- 12
Fill each gordita generously with your choice of toppings: shredded chicken or chicharrón prensado, refried beans, shredded cabbage, diced pickled jalapeños, crumbled queso fresco, Mexican crema, and salsa verde or salsa roja. Serve immediately while the gordita is still warm and the exterior remains crispy.
Tools you’ll need
- large mixing bowl
- whisk
- wooden spoon
- cutting board
- Dutch oven or large heavy-bottomed pot
- instant-read thermometer
- slotted spoon
- paper towels
- small sharp knife
- parchment paper
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