Here’s a delicious, authentic-style recipe for Gorditas de Chicharrón y Queso — thick masa pockets filled with savory chicharrón (fried pork skin or pork cracklings) and melty cheese. Crisp outside, soft inside, and bursting with flavor — perfect for lunch, dinner, or a street-food-inspired meal at home!
🌮 Gorditas de Chicharrón y Queso
(Pork Crackling & Cheese-Stuffed Masa Pockets)
🧂 Ingredients:
For the gordita dough:
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2 cups masa harina (corn flour, like Maseca)
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1½ cups warm water (plus more if needed)
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½ tsp salt
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Optional: 1 tbsp lard or vegetable oil (for richness)
For the filling:
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1 cup chicharrón prensado (pressed pork crackling) or chicharrón en salsa (pork rinds simmered in salsa)
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1 cup shredded queso Oaxaca, mozzarella, or Monterey Jack
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Optional: salsa verde or roja, for serving
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Optional toppings: shredded lettuce, crema, pickled onions, avocado
👩🍳 Instructions:
1. Make the masa dough:
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In a bowl, mix masa harina, salt, and warm water.
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Knead until soft and pliable — like playdough. Add a little more water if crumbly.
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Optional: add lard or oil for extra softness.
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Cover with a damp towel and rest 10 minutes.
2. Form gorditas:
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Divide dough into 8 equal balls.
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Flatten each ball into a thick disk (about 4 inches wide, ½ inch thick). You can use your hands or a tortilla press lined with plastic.
3. Cook the gorditas:
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Heat a comal or nonstick skillet over medium-high.
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Cook gorditas for about 2 minutes per side, or until golden with some brown spots.
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Remove and let cool for 1 minute, then carefully slice open the edge of each to make a pocket (like pita bread).
4. Fill the gorditas:
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Stuff each gordita with a spoonful of chicharrón and a bit of shredded cheese.
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Press lightly to seal.
5. Finish on the pan (optional):
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For melty cheese and crispier texture, return stuffed gorditas to the hot skillet for 1–2 more minutes per side, pressing gently.
6. Serve hot:
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Top with salsa, crema, lettuce, avocado, or pickled onions as desired.
🔄 Variations:
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Chicharrón en salsa verde/roja: Simmer pork rinds in a blended tomato or tomatillo salsa before stuffing.
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No pork? Use sautéed mushrooms, refried beans, or potatoes with cheese instead.
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Cheese-only version: Stuff with your favorite melty cheese + jalapeños for a vegetarian take.