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Gorditas with Chicharrón and Salsa
Ash Tyrrell

Gorditas with Chicharrón and Salsa

I still remember the first time I bit into a warm gordita straight off the comal, the masa crackling slightly on the outside and giving way to a rich, saucy chicharrón filling inside. I made this recipe on a lazy Sunday morning, and honestly, my kitchen has never smelled better.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups corn masa masa harina mixed with water – this is the base of your gordita and gives it that authentic corn flavor
  • 200 g chicharrón prensado pressed pork rind – the star of the filling, already seasoned so it cooks up fast and flavorful
  • 4 tomatillos – these bring the tangy backbone to your salsa verde
  • 2 serrano chiles – adjust the amount if you want a milder or spicier salsa
  • 1 garlic clove – adds depth without overpowering the tomatillo flavor
  • 1/4 onion – balances the acidity of the tomatillos in the salsa
  • Oil and salt to taste – oil helps fry the chicharrón and salsa salt ties every flavor together

Method
 

  1. Start by blending your tomatillos, serrano chiles, garlic clove, and onion with a pinch of salt until smooth. You can use raw tomatillos for a brighter, tangier salsa or roast them first for a deeper, smokier flavor. I usually go with roasted tomatillos because the extra step is worth the flavor boost. Set this salsa aside while you prep the chicharrón.
  2. In a skillet with a little oil, fry the chicharrón prensado for about 2 minutes to wake up its flavor. Pour in the salsa verde and let everything simmer together for 8 to 10 minutes, stirring occasionally, until the mixture thickens into a rich guiso. This filling is really the heart of the whole dish, so don't rush this simmering step.
  3. While the filling cooks, knead your corn masa with water and a pinch of salt until it turns smooth and pliable, similar to soft playdough. It shouldn't stick to your hands or crack at the edges. If it feels too dry, add water a tablespoon at a time until it's just right.
  4. Divide the masa into small balls, roughly the size of a golf ball, then flatten them into thick discs about half an inch thick. If you want stuffed gorditas, place a spoonful of the chicharrón filling in the center before sealing the edges closed. Don't overfill them or the guiso will leak out while cooking.
  5. Heat your comal or griddle over medium heat and cook the gorditas on both sides until they develop light golden spots and feel firm to the touch. This usually takes a few minutes per side. A properly hot comal is key here, since a lukewarm surface leaves the inside raw.
  6. Once cooked, slice each gordita open with a small knife and spoon in extra chicharrón filling, or serve them open-faced sope-style topped with the guiso, chopped onion, and a drizzle of extra salsa. Either way, serve them warm right away for the best texture.

Notes

  • I always taste my chicharrón prensado before adding extra salt, since most brands are already well-seasoned.
  • I keep my comal on medium heat instead of high, because I've burned the outside while leaving the inside doughy more than once.
  • I let my masa rest for a few minutes after kneading, which makes it much easier to shape without cracking.
  • I make my salsa a little chunkier than smooth, since I like the texture it gives the finished guiso.
  • I always have extra masa on hand in case a gordita tears while I'm sealing in the filling.