Gordita de Puro Gordito de Chicharrón
Instructions:
1. Prepare the masa:
In a bowl, mix masa harina with salt and gradually add warm water. Knead until you get a smooth, soft dough. It shouldn’t crack or stick. Cover with a damp cloth.
2. Cook the filling:
In a pan over medium heat, sauté the onion, garlic, and tomato until softened. Add the chicharrón prensado, season with salt and pepper, and cook for 5–7 minutes. Set aside.
3. Form and cook the gorditas:
Divide dough into small balls (about the size of a golf ball).
Flatten into thick discs (like a thick tortilla).
Cook on a hot comal or griddle (no oil) for 2–3 minutes per side until puffed and slightly browned.
Carefully slice each one open on the side to create a pocket.
4. Fill and serve:
Stuff each gordita with the hot chicharrón filling.
Top with salsa, cheese, chopped cilantro, and onions. Add lettuce if you like.
🌟 Pro Tips:
For crispy gorditas, shallow-fry them after cooking on the griddle.
Chicharrón prensado can often be found in Mexican markets already stewed.