Golden Gorditas Stuffed with Chicharron en Salsa
Thick, pillowy masa pockets with crispy golden exteriors split open and generously stuffed with pork chicharron simmered in a tangy tomatillo-guajillo salsa. Each bite delivers the satisfying crunch of fried masa giving way to the rich, saucy filling within. These are pure Mexican comfort food from the first bite to the last crumb.
Ingredients
- 2 cups masa harina
- 1.5 cups warm water
- 1/2 teaspoon salt
- 2 tablespoons lard or vegetable shortening
+ 11 more ingredients
Instructions
Soak the guajillo chiles in hot water for 15 minutes until soft and pliable. Drain and set aside.
Place the tomatillos, serrano pepper, garlic, and onion quarter on a comal or dry skillet. Char on all sides until softened and blackened in spots, about 8 minutes.
Blend the charred vegetables with the soaked guajillo chiles and chicken broth until smooth. Pour into a saucepan, bring to a simmer, and add the broken chicharron pieces. Cook for 10 minutes, stirring occasionally, until the chicharron has absorbed the salsa and become tender. Season with salt.
Mix the masa harina, warm water, salt, and lard in a bowl. Knead until a smooth, pliable dough forms that does not crack at the edges when pressed. Let rest for 10 minutes.
Divide the dough into 8 equal balls. Pat each into a disc about half an inch thick and 3.5 inches across.
Cook the gorditas on a dry comal or griddle over medium heat for 3 minutes per side until a light crust forms and they are cooked through.
Let the gorditas cool just enough to handle, then carefully slice them open along the edge to create a pocket, like splitting a pita. Stuff generously with the chicharron en salsa.
Top with shredded lettuce, crumbled queso fresco, and a drizzle of Mexican crema. Serve warm.
Nutrition Estimate
Per serving • Estimated by Blinner AI