Description
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.
Reheat in a skillet to keep them crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 gordita
- Calories: 280
- Sugar: 1g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
