Gorditas de Chicharrón and Cheese are a delicious, flavorful Mexican dish made with soft corn dough stuffed with a savory filling of crispy pork cracklings (chicharrón) and melted cheese. Here’s how to make them:
Ingredients:
For the Gorditas:
- 2 cups masa harina (corn flour for tortillas)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/4 cups warm water (you may need a little more or less)
- 2 tablespoons vegetable oil or melted butter
For the Filling:
- 1 1/2 cups chicharrón prensado (pressed pork cracklings), or chicharrón de cerdo (crispy pork skin, chopped finely)
- 1 cup shredded cheese (Mexican cheese blends like Oaxaca, quesillo, or Monterey Jack work well)
- 1/4 cup salsa verde (optional, for added flavor)
- Fresh cilantro (optional, for garnish)
Instructions:
1. Prepare the Gordita Dough:
- In a large bowl, combine the masa harina, salt, and baking powder.
- Gradually add the warm water and mix until the dough comes together. It should be soft and slightly sticky but not too wet. If it’s too dry, add a little more water, a tablespoon at a time.
- Add the vegetable oil or melted butter and knead the dough for a few minutes until smooth and pliable. Cover it with a damp cloth while you prepare the filling.
2. Prepare the Filling:
- If you’re using chicharrón prensado (pressed pork cracklings), chop it into small pieces. If you’re using chicharrón de cerdo (crispy pork skin), crush it into smaller bits.
- In a bowl, combine the chicharrón with the shredded cheese. Add a little salsa verde if you want an extra kick of flavor, and mix everything together.
3. Form the Gorditas:
- Take a small portion of the dough and roll it into a ball, about the size of a golf ball.
- Flatten it into a thick disc with your hands or a tortilla press, making a small indentation in the center.
- Spoon a generous amount of the chicharrón and cheese mixture into the center.
- Fold the edges of the dough over the filling to encase it, then gently flatten the stuffed dough into a thick patty, making sure it stays sealed.
4. Cook the Gorditas:
- Heat a skillet or griddle over medium heat and add a small amount of oil.
- Cook each gordita for about 3-4 minutes on each side, pressing them gently with a spatula to ensure they cook evenly and develop a crispy golden brown exterior.
- They should puff slightly as they cook, creating a soft, warm interior filled with melted cheese and chicharrón.
5. Serve:
- Serve the gorditas hot, topped with extra salsa, cilantro, or a squeeze of lime if desired.
These Gorditas de Chicharrón and Cheese are perfect as a snack or as part of a larger meal. The crispy chicharrón and melted cheese wrapped in soft, warm masa make for a mouthwatering combination!
