Roasted Sweet Potato Gorditas Filled with Creamy Zucchini


Gorditas, as they are known in Mexico, are pockets of corn masa filled with a variety of fillings. The name means “chubby” in English which makes them even more charming to me and it’s based on their round shape and how they are stuffed.

These street food favourites are very popular in Mexico. A lesser known sibling of the tortilla they are made with the same masa but often have lard added to the masa to enrich the consistency and for flavour. At home I have found a new way to make them neatly reconciling my cravings and the nourishment I want for my family meals.

Roasted sweet potato develops gorgeous caramelised flavours and just works very well to make the masa for these gorditas when mixed with the corn flour. I can attest that they taste amazing, but don’t just take my word for it, do give a try to these beauties - the perfect vessels for the creamy zucchini filling.

Use kale or spinach according to your preference, fresh sliced avocado before serving and a good spicy salsa on the side never hurts.

Makes enough filling for 8 Gorditas.

Serves 4


8 sweet potato gorditas.

1 pc fennel .

1/2 white onion.

1 fat garlic clove.

1 large zucchini or courgette.

2 tsp ground pasilla chilli.

2 tsp butter.

2 cups of kale.

1 lemon (juice and zest).

3 tbsp greek yoghurt.

1/2 cup of coriander (finely chopped).

Olive oil or rapeseed oil for cooking.

Maldon salt and black coarse pepper to season.

Heat up a drizzle of olive oil into a pan, then add the finely shaved fennel, onion and garlic; stir and cook slowly until the onion and fennel get soft and a nice lovely brown colour.

Then add your finely sliced zucchini, the ground pasilla chilli, butter and cook briefly. Add the lemon (juice and zest) and kale, season with maldon salt and black coarse pepper, until the zucchini has soften up slightly.

Remove your pan from the heat and add the greek yogurt and a drizzle of olive oil, mix and taste adjust seasoning if necessary , finish your creamy zucchini filling with the fresh finely chopped coriander scattered on top.

Fill up your gorditas with the freshly made creamy filling, and warm up your stuffed gorditas over a hot pan, if necessary , serve and enjoy !