Instructions:

Step 1: Prepare the Fillings

🔥 Chicharrón Prensado Filling:

Heat 1 tbsp oil in a pan, add onions & garlic, and sauté until fragrant.

Add the blended tomatoes, guajillo chile puree, and seasonings. Simmer for 5 minutes.

Stir in chicharrón prensado, cook until soft and coated in sauce.

🧀 Cheese & Rajas Filling:

Heat oil in a pan, add onions & poblanos, cook for 3 minutes.

Stir in cheese, remove from heat once melted.

🌿 Nopales en Salsa Verde:

Heat a small pan, sauté onions for 2 minutes.

Pour in blended tomatillos, serrano, cilantro, and salt, and cook for 5 minutes.

Stir in cooked nopales and simmer for 5 more minutes.

Step 2: Make the Gordita Dough

In a large bowl, mix masa harina, salt, and warm water until a soft dough forms.

Add oil or lard for extra softness. Knead for 2 minutes.

Divide the dough into 8-10 small balls. Flatten into thick tortillas about ½-inch thick.

Step 3: Cook the Gorditas

Heat a comal (griddle) or skillet over medium heat.

Cook gorditas for 2-3 minutes per side, pressing lightly until golden brown and cooked through.

Once cool enough to handle, slice open one side with a knife to create a pocket.

Step 4: Fill & Serve!

Stuff with your favorite filling (chicharrón, cheese, nopales, or beans).

Serve hot with salsa roja, guacamole, or crema.

Tips for the Best Gorditas

✔ Keep the masa covered with a damp towel to prevent drying.
✔ Don’t overcook them or they’ll get too crispy to cut open!
✔ Want them crispier? Lightly fry them after stuffing.
✔ Try other fillings like shredded chicken, mushrooms, or beans!

Enjoy these authentic Gorditas Rellenas! 🌮🔥

Would you try chicharrón, cheese, or nopales first? 😋