Gorditas Chicharron and Cheese (Print version)
Thick corn masa cakes split open and stuffed with saucy chicharron en salsa and crumbled queso fresco, a classic Mexican street food you can make at home.
# Ingredients:
For the masa dough
01 -
2 cups (240 g) masa harina (such as Maseca)
02 -
1/2 tsp salt
03 -
1 tbsp lard or vegetable shortening
04 -
1 1/4 to 1 1/2 cups (300-360 ml) warm water
For the chicharron filling
05 -
3 oz (85 g) plain pork rinds (chicharron), broken into large pieces
06 -
3 roma tomatoes
07 -
3 dried chiles de arbol (or 1 guajillo chile for milder heat)
08 -
1/4 white onion
09 -
2 garlic cloves
10 -
1/2 cup (120 ml) water or light chicken broth
11 -
Salt to taste
For serving
12 -
4 oz (115 g) queso fresco, crumbled
13 -
Mexican crema or sour cream (optional)
14 -
Salsa verde or sliced jalapeños (optional)
# Instructions:
01 -
Place the tomatoes, dried chiles, onion, and garlic in a small saucepan. Cover with water and bring to a boil. Simmer for 12 minutes until everything is soft and the chiles are fully rehydrated. Drain, then blend until smooth. Strain through a medium sieve if you prefer a silkier sauce.
02 -
Pour the blended salsa into a skillet over medium heat. Add the pork rinds and stir to coat. Cook for 15 to 18 minutes, stirring every few minutes, until the chicharron has softened and absorbed most of the sauce. Add a splash of water if the salsa reduces too quickly. Season with salt. The filling should be moist and pliable.
03 -
In a bowl, combine the masa harina, salt, and lard. Add the warm water a little at a time, mixing with your hands until a soft, non-sticky dough forms. It should feel like firm playdough. If it cracks at the edges when pressed, add a teaspoon more water. Knead for 1 minute.
04 -
Divide the dough into 8 equal balls. Press each one between your palms or in a tortilla press lined with plastic into a disc about 4 inches wide and 1/2 inch thick. Gorditas are much thicker than a tortilla, that thickness is essential for creating the pocket.
05 -
Heat a dry comal or cast iron skillet over medium-high heat until hot. Cook each gordita for 3 to 4 minutes per side until dry, lightly browned in spots, and cooked through. They will puff slightly. Tap the top and it should sound slightly hollow. Keep finished gorditas warm in a folded kitchen towel while you cook the rest.
06 -
Use a sharp knife or your thumb to split each gordita halfway around its edge, creating a pocket. Spoon in a generous amount of chicharron filling. Top with crumbled queso fresco and any optional toppings. Serve immediately.
# Good to know:
01 -
Best served immediately while the masa is warm and the filling is hot.
02 -
The chicharron filling can be made a day ahead and refrigerated. Reheat with a splash of water before filling.