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Gorditas<\/strong> are thick, handmade corn masa pockets<\/strong> stuffed with savory fillings<\/strong> like chicharr\u00f3n prensado, cheese, nopales, or beans<\/strong>. They are pan-fried or griddled until crispy on the outside and soft inside.<\/p>\n This authentic Mexican recipe<\/strong> will show you how to make the best gorditas rellenas<\/strong> at home! \ud83c\udf2e\u2728<\/p>\n 2 cups masa harina<\/strong> (Maseca or similar)<\/p>\n 1 \u00bc cup warm water<\/strong><\/p>\n \u00bd tsp salt<\/strong><\/p>\n 1 tbsp vegetable oil or lard<\/strong> (optional, for extra softness)<\/p>\n \ud83d\udd25 Chicharr\u00f3n Prensado (Pork Crackling in Sauce)<\/strong><\/p>\n 1 cup chicharr\u00f3n prensado<\/strong> (or cooked pork)<\/p>\n 2 Roma tomatoes<\/strong>, blended<\/p>\n \u00bc onion<\/strong>, chopped<\/p>\n 1 garlic clove<\/strong>, minced<\/p>\n 1 guajillo chile<\/strong>, rehydrated and blended<\/p>\n Salt & pepper to taste<\/p>\n \ud83e\uddc0 Cheese & Rajas (Poblanos and Cheese)<\/strong><\/p>\n 1 cup queso Oaxaca or mozzarella, shredded<\/strong><\/p>\n 2 poblano peppers<\/strong>, roasted, peeled & sliced<\/p>\n \u00bc white onion<\/strong>, sliced<\/p>\n 1 tbsp oil<\/strong><\/p>\n Salt to taste<\/p>\n \ud83c\udf3f Nopales en Salsa Verde (Cactus in Green Sauce)<\/strong><\/p>\n 1 cup nopales, chopped & cooked<\/strong><\/p>\n 3 tomatillos<\/strong>, blended<\/p>\n \u00bd serrano chile<\/strong>, blended<\/p>\n \u00bc onion<\/strong>, chopped<\/p>\n 1 tbsp cilantro<\/strong>, chopped<\/p>\n \u00bd tsp salt<\/strong><\/p>\n <\/p>\n \ud83d\udd25 Chicharr\u00f3n Prensado Filling:<\/strong><\/p>\n Heat 1 tbsp oil<\/strong> in a pan, add onions & garlic<\/strong>, and saut\u00e9 until fragrant.<\/p>\n Add the blended tomatoes, guajillo chile puree, and seasonings<\/strong>. Simmer for 5 minutes<\/strong>.<\/p>\n Stir in chicharr\u00f3n prensado<\/strong>, cook until soft and coated in sauce.<\/p>\n \ud83e\uddc0 Cheese & Rajas Filling:<\/strong><\/p>\n Heat oil in a pan<\/strong>, add onions & poblanos<\/strong>, cook for 3 minutes<\/strong>.<\/p>\n Stir in cheese<\/strong>, remove from heat once melted.<\/p>\n \ud83c\udf3f Nopales en Salsa Verde:<\/strong><\/p>\n Heat a small pan<\/strong>, saut\u00e9 onions<\/strong> for 2 minutes<\/strong>.<\/p>\n Pour in blended tomatillos, serrano, cilantro, and salt<\/strong>, and cook for 5 minutes<\/strong>.<\/p>\n Stir in cooked nopales<\/strong> and simmer for 5 more minutes<\/strong>.<\/p>\n In a large bowl, mix masa harina, salt, and warm water<\/strong> until a soft dough forms.<\/p>\n Add oil or lard<\/strong> for extra softness. Knead for 2 minutes<\/strong>.<\/p>\n Divide the dough into 8-10 small balls<\/strong>. Flatten into thick tortillas<\/strong> about \u00bd-inch thick<\/strong>.<\/p>\n Heat a comal (griddle) or skillet<\/strong> over medium heat<\/strong>.<\/p>\n Cook gorditas for 2-3 minutes per side<\/strong>, pressing lightly until golden brown and cooked through.<\/p>\n Once cool enough to handle, slice open<\/strong> one side with a knife to create a pocket.<\/p>\n Stuff with your favorite filling<\/strong> (chicharr\u00f3n, cheese, nopales, or beans).<\/p>\n Serve hot with salsa roja, guacamole, or crema<\/strong>.<\/p>\n \u2714 Keep the masa covered with a damp towel<\/strong> to prevent drying. Would you try chicharr\u00f3n, cheese, or nopales<\/strong> first? \ud83d\ude0b<\/p>\n","protected":false},"excerpt":{"rendered":" Gorditas are thick, handmade corn masa pockets stuffed with savory fillings like chicharr\u00f3n prensado, cheese, nopales, or beans. They are pan-fried or griddled until crispy on the outside and soft inside. This authentic Mexican recipe will show you how to make the best gorditas rellenas at home! \ud83c\udf2e\u2728 Ingredients: For the Masa (Corn Dough): 2 […]<\/p>\n","protected":false},"author":1,"featured_media":6212,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6210"}],"version-history":[{"count":2,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6210\/revisions"}],"predecessor-version":[{"id":6214,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6210\/revisions\/6214"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6212"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients:<\/strong><\/h1>\n
For the Masa (Corn Dough):<\/strong><\/h4>\n
Filling Ideas:<\/strong><\/h4>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nInstructions:<\/strong><\/h1>\n
Step 1: Prepare the Fillings<\/strong><\/h4>\n
Step 2: Make the Gordita Dough<\/strong><\/h4>\n
Step 3: Cook the Gorditas<\/strong><\/h4>\n
Step 4: Fill & Serve!<\/strong><\/h4>\n
Tips for the Best Gorditas<\/strong><\/h3>\n
\u2714 Don\u2019t overcook them<\/strong> or they\u2019ll get too crispy to cut open!
\u2714 Want them crispier?<\/strong> Lightly fry them after stuffing.
\u2714 Try other fillings like shredded chicken, mushrooms, or beans<\/strong>!<\/p>\nEnjoy these authentic Gorditas Rellenas!<\/strong> \ud83c\udf2e\ud83d\udd25<\/h3>\n