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Yield: 10–12 gorditas
Prep Time: 30 minutes
Cook Time: 25 minutes

Ingredients:

For the Chicharrón in Salsa Verde

1 lb (450 g) pork chicharrón, broken into bite-sized pieces

1 lb (450 g) tomatillos, husked and rinsed

2–3 jalapeños or serrano peppers

¼ white onion

2 garlic cloves

½ cup cilantro

1 tsp salt

1 tbsp vegetable oil

1 cup chicken broth

For the Gordita Dough

3 cups masa harina

2 cups warm water

1 tsp salt

For the Cheese Filling

2 cups shredded Oaxaca cheese

or mozzarella cheese

or Monterey Jack cheese