Instructions:

Step 1: Make the Salsa Verde

Boil tomatillos and peppers for 8–10 minutes until softened.

Blend with onion, garlic, cilantro, salt, and ½ cup broth until smooth.

Heat oil in a skillet.

Pour in the salsa and simmer for 10 minutes.

Step 2: Cook the Chicharrón

Add chicharrón to the salsa.

Pour in remaining broth.

Simmer 10–15 minutes until softened and coated in sauce.

Set aside.

Step 3: Prepare the Gordita Dough

Mix masa harina and salt.

Gradually add warm water.

Knead until soft and smooth.

Divide into 10–12 balls.

Step 4: Stuff with Cheese

Flatten each dough ball into a thick disc.

Place 2–3 tablespoons shredded cheese in the center.

Fold dough around the cheese.

Seal completely.

Flatten gently into a gordita about ½ inch thick.

Step 5: Cook the Gorditas

Heat a comal or skillet over medium heat.

Cook each gordita 4–5 minutes per side until golden.

Let cool slightly.

Carefully slice open one side to create a pocket.

Step 6: Fill and Serve

Spoon hot chicharrón en salsa verde into the cheese-filled gorditas.

Serve immediately while the cheese is melted and stretchy.

Optional Toppings

Mexican crema

Crumbled queso fresco

Sliced avocado

Extra salsa verde

Chopped cilantro

Pickled jalapeños

Pro Tip

For the ultra-cheesy version shown in the photo, mix:

1 cup Oaxaca cheese

1 cup mozzarella cheese

The Oaxaca gives authentic flavor and the mozzarella creates the long cheese pull when you open the gordita.

Enjoy !!