Entree: Mexico – Chihuahua & Northern Mexico – Gorditas de Chicharrón (Thick corn pockets stuffed with stewed pork rinds)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) masa harina (nixtamalized corn flour for tortillas)
- 1 1/2 cups (360 ml) warm water, plus more as needed
- 1 tsp (6 g) fine salt
- 1 tsp (4 g) baking powder (optional for softer texture)
- 2 tbsp (30 ml) lard or vegetable oil, plus extra for griddle
- 1 lb (454 g) chicharrón prensado or cooked chicharrón, chopped (pressed pork rind, for filling)
- 1 cup (240 g) salsa verde or salsa roja, plus more for serving
- 1/2 medium white onion, finely chopped (2 1/8 oz (60 g)) for garnish
- 1/2 cup (30 g) chopped fresh cilantro
- 4 oz (115 g) queso fresco or crumbly Mexican cheese
- 2 limes, cut into wedges
- Vegetable oil or lard for frying/griddling (as needed)

Show original ingredient measurements

- 2 cups (240 g) masa harina (nixtamalized corn flour for tortillas)
- 1 1/2 cups (360 ml) warm water, plus more as needed
- 1 tsp (6 g) fine salt
- 1 tsp (4 g) baking powder (optional for softer texture)
- 2 tbsp (30 ml) lard or vegetable oil, plus extra for griddle
- 1 lb (454 g) chicharrón prensado or cooked chicharrón, chopped (pressed pork rind, for filling)
- 1 cup (240 g) salsa verde or salsa roja, plus more for serving
- 1/2 medium white onion, finely chopped (60 g) for garnish
- 1/2 cup (30 g) chopped fresh cilantro
- 4 oz (115 g) queso fresco or crumbly Mexican cheese
- 2 limes, cut into wedges
- Vegetable oil or lard for frying/griddling (as needed)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Prepare the chicharrón filling: place chopped chicharrón and 1 cup (240 ml) salsa in a small saucepan and warm over medium-low heat, breaking up large pieces; simmer gently until the chicharrón softens and absorbs the salsa, about 10–12 minutes. Adjust thickness with a little water if too dry. Keep warm.
2. Step 2: In a large bowl, combine the masa harina, salt, and baking powder. Add the warm water and lard or oil, mixing with your hands until a soft, pliable dough forms. If dough is dry, add water 1 tbsp (15 ml) at a time; it should not be sticky.
3. Step 3: Divide dough into 8 equal portions (about 2 oz (60 g) each). Roll each into a ball and flatten to a disk about 1/2 inch (1.3 cm) thick. If you prefer traditional pockets, press into disks; if using a press, line with plastic to prevent sticking.
4. Step 4: Heat a cast-iron griddle or heavy skillet over medium-high heat and brush lightly with oil. Cook gordita disks 2–3 minutes per side until they develop a light golden crust and puff slightly. Reduce heat if browning too quickly.
5. Step 5: Transfer cooked gorditas to a clean towel and while warm, carefully split each one partway through with a sharp knife to form a pocket, or use fingers to create an opening.
6. Step 6: Stuff each pocket with a generous spoonful of the warm chicharrón filling, add a sprinkle of crumbled queso fresco, chopped onion, and cilantro. Add extra salsa and a squeeze of lime to taste.
7. Step 7: Serve immediately while warm. Gorditas can also be lightly pressed on the griddle after stuffing for a minute to meld fillings and warm the cheese.

1. Step 1: Prepare the chicharrón filling: place chopped chicharrón and 1 cup salsa in a small saucepan and warm over medium-low heat, breaking up large pieces; simmer gently until the chicharrón softens and absorbs the salsa, about 10–12 minutes. Adjust thickness with a little water if too dry. Keep warm.
2. Step 2: In a large bowl, combine the masa harina, salt, and baking powder. Add the warm water and lard or oil, mixing with your hands until a soft, pliable dough forms. If dough is dry, add water 1 tbsp at a time; it should not be sticky.
3. Step 3: Divide dough into 8 equal portions (about 2 oz/60 g each). Roll each into a ball and flatten to a disk about 1/2 inch (1.3 cm) thick. If you prefer traditional pockets, press into disks; if using a press, line with plastic to prevent sticking.
4. Step 4: Heat a cast-iron griddle or heavy skillet over medium-high heat and brush lightly with oil. Cook gordita disks 2–3 minutes per side until they develop a light golden crust and puff slightly. Reduce heat if browning too quickly.
5. Step 5: Transfer cooked gorditas to a clean towel and while warm, carefully split each one partway through with a sharp knife to form a pocket, or use fingers to create an opening.
6. Step 6: Stuff each pocket with a generous spoonful of the warm chicharrón filling, add a sprinkle of crumbled queso fresco, chopped onion, and cilantro. Add extra salsa and a squeeze of lime to taste.
7. Step 7: Serve immediately while warm. Gorditas can also be lightly pressed on the griddle after stuffing for a minute to meld fillings and warm the cheese.