Gorditas

🧂 Ingredients

• 2 cups Masa harina(Specifically for tamales or tortillas. Do not use cornmeal or corn flour.)
• 1.5 cups Warm water(Adjust as needed for dough consistency.)
• 2 tbsp Lard or vegetable shortening(Lard provides authentic flavor, but shortening is a good alternative.)
• 1/2 tsp Salt(Optional, but enhances flavor.)
• 1 cup Chicharrón prensado(Finely chopped. This is pressed pork rind, often sold in blocks. If unavailable, use finely crumbled cooked pork rinds mixed with a little salsa or broth to moisten.)
• 1 cup Refried beans(Warm and seasoned.)
• for topping Salsa verde or roja(Your favorite homemade or store-bought salsa.)
• for topping Mexican crema or sour cream(Thin with a little milk if too thick.)
• for topping Queso fresco or crumbled feta cheese(Crumbled.)
• for cooking Vegetable oil or lard(Enough for shallow frying or griddling.)

👨‍🍳 Instructions

1. 1

   Prepare the Masa Dough: In a large bowl, combine the masa harina and salt (if using). Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. If it's too dry, add a tablespoon of water at a time. If too wet, add a little more masa harina. Add the lard (or shortening) and knead the dough for about 5-7 minutes until it is smooth and elastic, similar to play-doh.

   ⏱️ 10 minutes
2. 2

   Form the Gorditas: Divide the dough into 8 equal portions. Roll each portion into a ball. Flatten each ball into a thick disc, about 1/2 inch thick and 3-4 inches in diameter. You can use a tortilla press lined with plastic wrap for uniform thickness, or flatten by hand.

   ⏱️ 10 minutes
3. 3

   Cook the Gorditas: Heat about 1/4 inch of vegetable oil or lard in a large skillet or on a comal (griddle) over medium-high heat. The oil should shimmer but not smoke. Carefully place 2-3 gorditas into the hot oil (do not overcrowd the pan). Fry for about 4-6 minutes per side, until they are golden brown and puffed up. They should sound hollow when tapped. Remove with a slotted spoon and drain on paper towels. If using a comal, cook for about 7-10 minutes per side, pressing down gently with a spatula, until golden brown and cooked through. They may not puff up as much on a comal.

   ⏱️ 15-20 minutes
4. 4

   Create the Pocket: Once the gorditas have cooled slightly (they should still be warm), carefully slice one edge open with a sharp knife to create a pocket. Be careful not to cut all the way through. This is best done while they are still warm so they don't crack.

   ⏱️ 5 minutes
5. 5

   Fill and Serve: Generously fill each gordita pocket with the chopped chicharrón prensado and warm refried beans. Top with your desired salsa, a drizzle of Mexican crema, and a sprinkle of queso fresco. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The dough should be soft and pliable, not sticky. Adjust masa harina or water as needed.
• ✓Cook the gorditas until they are golden brown and sound hollow when tapped. This ensures they are cooked through.
• ✓Warm fillings make for a more enjoyable gordita experience.
• ✓Don't overfill the gorditas, or they may split open.
• ✓If you can't find chicharrón prensado, you can use other fillings like shredded chicken tinga, carne deshebrada, or rajas con crema.

🔄 Variations

• Gorditas de Picadillo: Filled with a savory ground meat and vegetable mixture.
• Gorditas de Rajas con Crema: Filled with strips of poblano peppers in a creamy sauce.
• Gorditas de Chicharrón en Salsa Verde: Filled with pork rinds simmered in green salsa.
• Sweet Gorditas: Omit salt, add a tablespoon of sugar to the masa, and fill with sweetened condensed milk or fruit preserves.

🥗 Nutrition

Per serving