Gorditas de Chicharrón
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Recipe Overview
Overview
Gorditas de Chicharrón are a fantastic way to enjoy a traditional Mexican dish that is both satisfying and versatile. The process begins with making the masa, which is a simple mixture of instant corn masa and flour, combined with baking powder and salt. The key is to hydrate the masa with hot water, which ensures a smooth and pliable dough. After kneading for a few minutes, the dough is allowed to rest, making it easier to shape into gorditas.
While the dough rests, the chicharrón can be prepared. Roasting tomatoes and blending them with serrano chiles creates a vibrant salsa that complements the crispy chicharrón perfectly. The salsa is simmered with sautéed onions, enhancing its flavor before adding the chicharrón pieces. This combination is what makes the gorditas truly special.
Once the gorditas are cooked on a hot comal, they can be stuffed with the chicharrón and topped with beans or other favorite toppings. The result is a deliciously crunchy exterior with a soft interior, making each bite a delightful experience. These gorditas are not just a meal; they are a celebration of flavors and textures that are sure to impress anyone who tries them.
Recipe Details
Steps & Tips
In a bowl, add four cups of instant corn masa, half a cup of flour, 1 and 1/2 teaspoons of baking powder, and 1 and 1/2 teaspoons of salt. Mix well.
Tip: Taste the masa for salt and adjust as needed.
Slowly pour hot water into the masa until there are no dry spots, about three cups.
Knead the masa for 5 minutes until smooth.
Tip: If the dough cracks when pressed, add a little more water.
Cover the masa and allow it to rest.
Transfer roasted tomatoes and chile serranos to a blender, add toasted chile de arbol and garlic cloves, then blend with 3/4 cup of water until smooth.
In a pan over medium-high heat, heat a little oil.
Add half an onion to the hot oil and sauté for a couple of minutes.
Add the blended salsa to the pan.
Add more water to the blender cup, bring the salsa to a simmer, and taste for salt.
Tip: Taste the salsa for salt and adjust before simmering.
Continue simmering the salsa for about 5 minutes.
Add cut chicharon pieces to the salsa and mix well.
Reduce the heat to the lowest setting and cover the mixture to allow the chicharon to soften.
Divide the dough into 12 balls and roll one at a time to flatten it.
Tip: Use your pinky as a reference for the thickness of the gorditas.
Place the masa on a hot comal over medium heat and cook for 4 minutes per side.
Add a little oil to the comal and coat both sides of the gorditas to make them crispy.
Tip: Fry the gorditas in oil for extra crispiness.
Remove the gorditas from the comal and hold with a napkin to avoid burns.
Open the gorditas to create a pocket for stuffing.
Tip: Create a pocket in the gorditas for stuffing.
Add a layer of beans inside the gordita, then top with chicharon and desired toppings.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Gorditas are thick corn tortillas that can be stuffed with various fillings.
- •Chicharrón is a popular crispy pork snack in Mexican cuisine.
- •Using hot water helps to hydrate the masa more effectively.
- •The texture of gorditas should be soft on the inside and crispy on the outside.
