=Gorditas Chicharron And Cheese

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Gorditas Chicharron And Cheese

Gorditas de Chicharrón y Queso are a classic Mexican comfort food — thick corn masa pockets stuffed with tender, flavorful chicharrón (pork cracklings simmered in salsa) and melted cheese. Crispy on the outside and soft inside, they’re perfect for lunch, dinner, or a savory snack. Serve with salsa, crema, avocado, or pickled onions for a complete Mexican street-food experience.

⏱ Prep Time

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 6 gorditas

🍳 Equipment

  • Mixing bowl
  • Skillet or comal
  • Small saucepan
  • Spatula
  • Knife
  • Cheese grater

🧂 Ingredients

For the Gordita Dough

  • 2 cups masa harina
  • 1 ½–2 cups warm water
  • ½ tsp salt
  • 1 tbsp oil (optional, for softer dough)

For the Chicharrón Filling

  • 1 cup chicharrón prensado or regular chicharrón (soft pork cracklings)
  • ½ cup salsa roja or salsa verde
  • ½ small onion, finely chopped
  • 1 garlic clove, minced
  • Salt, if needed

For the Cheese

  • 1 cup shredded Oaxaca, mozzarella, or Monterey Jack

Optional Toppings

  • Salsa verde or roja
  • Mexican crema
  • Cilantro
  • Avocado slices
  • Pickled onions

📝 Ingredient Notes

  • Masa Harina: Use Maseca or any brand for tortillas/gorditas.
  • Chicharrón Prensado: Best option — soft and easy to cook down.
  • Cheese: Oaxaca melts beautifully and is traditional.
  • Water: Start with 1 ½ cups, then add more if dough feels dry.

🧑‍🍳 Instructions

1. Make the Dough

  1. In a bowl, mix masa harina and salt.
  2. Add warm water gradually until dough is soft, smooth, and pliable — not sticky.
  3. Cover with a towel to prevent drying.

2. Prepare the Chicharrón Filling

  1. In a pan, sauté onion and garlic for 1 minute.
  2. Add chicharrón and cook until softened.
  3. Pour in salsa and simmer 5–7 minutes until mixture thickens.
  4. Adjust salt if needed.
  5. Remove from heat.

3. Shape the Gorditas

  1. Divide dough into 6 equal balls.
  2. Flatten each into a thick disk (about ½ inch thick).
  3. Heat a skillet/comal over medium heat.

4. Cook the Gorditas

  1. Cook each gordita 2–3 minutes per side until lightly browned and puffed.
  2. Remove and carefully slice a slit on the side to form a pocket.

5. Stuff the Gorditas

  1. Spread a spoonful of melted chicharrón mixture inside.
  2. Add a generous pinch of cheese.
  3. Press slightly to close while the cheese melts from the steam/heat.

6. Serve

Serve warm with salsa, crema, avocado, and cilantro!

🍽 Nutrition (per gordita)

Approximate values:

  • Calories: 260
  • Protein: 9g
  • Carbs: 28g
  • Fat: 12g
  • Fiber: 4g

(Varies based on cheese and chicharrón type.)

💡 Tips

  • If the dough cracks, add 1–2 tbsp more water.
  • Let gorditas puff — that helps form the internal pocket.
  • You can lightly fry the cooked gorditas in oil for extra crispiness.
  • Use pre-made salsa to speed up the recipe.

🔄 Variations

  • Gorditas de Frijol: Fill with refried beans + cheese.
  • Chicharrón Verde: Use green salsa for a tangier flavor.
  • Veggie Version: Stuff with mushrooms + cheese.
  • Spicy: Add jalapeños or chipotle to the filling.
  • Loaded: Add lettuce, crema, and crumbled queso fresco on top.

<p>The post Gorditas Chicharron And Cheese first appeared on Flavor Keto.</p>

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