I love this recipe because it captures the essence of authentic Mexican comfort food. The dough is simple to prepare, the filling is rich and flavorful, and frying gives the gorditas their signature golden crust. I also enjoy how versatile they are—I can stuff them with different fillings or serve them with any salsa I like. Whether I’m cooking for family or craving a quick snack, these gorditas always satisfy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1¼ cups tortilla masa 1⅔ cups nixtamalized corn flour (masa harina) ¾ teaspoon baking powder 1 teaspoon salt Enough water to form dough 150 g (5.3 oz) seasoned meat cracklings 2 tablespoons cooking fat Finely chopped onion, to taste Finely chopped cilantro, to taste Grated fresh cheese, to taste
Directions
In a large bowl, I combine tortilla masa, corn flour, baking powder, and salt. I gradually add water while kneading until the dough becomes smooth and pliable.
I divide the dough into 4 equal portions and roll them into balls.
I flatten each ball slightly and make a small cavity in the center.
I fill each cavity with the seasoned meat cracklings, then carefully close and shape the dough into thick discs about 1 cm thick.
In a skillet over medium heat, I melt the cooking fat and fry each gordita for about 2 minutes per side, until golden and crisp.
Once cooked, I drain them on paper towels to remove excess oil.
I slice each gordita horizontally and stuff it with chopped onion, cilantro, and grated cheese.
I serve them hot, often with salsa verde or a smoky red sauce on the side.
Servings and Timing
This recipe makes 4 servings. Prep time is 10 minutes, cooking time is 10 minutes, for a total of 20 minutes. Each serving is approximately 280 kcal.
Variations
Sometimes I stuff the gorditas with refried beans or shredded chicken instead of meat cracklings for a lighter option. I also like adding a bit of chili powder or cumin to the dough for extra flavor. If I want a vegetarian version, I fill them with sautéed mushrooms or nopalitos. For a crispy twist, I use a comal instead of frying for a slightly healthier version.
Storage/Reheating
I store any leftover gorditas in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them in a skillet over medium heat until hot and slightly crisp again. I avoid microwaving them since it can make the masa soggy.
FAQs
Can I use store-bought masa instead of mixing my own?
Yes, I sometimes use fresh masa from the market to save time.
What can I substitute for the meat cracklings?
I use shredded chicken, beef, or refried beans as alternatives.
Can I bake the gorditas instead of frying?
Yes, I bake them at 400°F (200°C) for about 15 minutes, flipping halfway through.
How do I keep the dough from cracking?
I make sure the dough is moist enough—adding a bit more water if needed.
What oil can I use for frying?
I use vegetable or canola oil for a clean, neutral flavor.
Can I make them spicy?
Yes, I mix finely chopped jalapeño or chili flakes into the filling.
What cheese works best for topping?
I prefer queso fresco or cotija for their crumbly, salty flavor.
Can I prepare them ahead of time?
Yes, I shape them in advance and fry them just before serving.
Can I freeze gorditas?
Yes, I freeze the uncooked dough discs and fry them directly from frozen.
What’s the best salsa to serve with them?
I love pairing them with salsa verde or a smoky chipotle salsa.
Conclusion
Gorditas de Chicharrón are one of my favorite comfort foods because they’re rich, crispy, and full of traditional Mexican flavor. With their golden masa shell and savory filling, they’re perfect for any time of day. Whether I make them as a snack, lunch, or dinner, these gorditas never fail to bring warmth, nostalgia, and pure satisfaction to the table.
Gorditas de Chicharrón are traditional Mexican masa pockets filled with seasoned meat cracklings, fried until golden and crispy on the outside while soft and flavorful inside. Topped with onion, cilantro, cheese, and salsa, they’re the ultimate street-style comfort food.
Ingredients
1¼ cups tortilla masa
1⅔ cups nixtamalized corn flour (masa harina)
¾ tsp baking powder
1 tsp salt
Enough water to form dough
150 g (5.3 oz) seasoned meat cracklings (chicharrón)
2 tbsp cooking fat
Finely chopped onion, to taste
Finely chopped cilantro, to taste
Grated fresh cheese, to taste
Instructions
In a large bowl, mix tortilla masa, masa harina, baking powder, and salt. Gradually add water while kneading until dough is smooth and pliable.
Divide dough into 4 equal portions and roll each into a ball.
Flatten each ball slightly and make a small cavity in the center.
Fill each cavity with seasoned meat cracklings, then close and shape into thick discs about 1 cm thick.
Heat cooking fat in a skillet over medium heat. Fry gorditas about 2 minutes per side, until golden and crisp.
Drain on paper towels to remove excess oil.
Slice each gordita horizontally and stuff with chopped onion, cilantro, and grated cheese.
Serve hot with salsa verde or smoky red salsa.
Notes
Use refried beans or shredded chicken instead of meat cracklings for variation.
Add chili powder or cumin to the dough for extra flavor.
For a vegetarian option, fill with mushrooms or nopalitos.
Cook on a comal instead of frying for a lighter version.
