![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2025\/05\/GlD44UiWsAEaWu5.jpeg\")
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Thick, rustic corn patties stuffed with tender pork cracklings and finished with salsa, cheese, and herbs\u2014just like in the image!<\/p>\n
2 cups masa harina (corn flour for tortillas)<\/p>\n
1 \u00bd cups warm water (adjust as needed)<\/p>\n
\u00bd tsp salt<\/p>\n
Optional: a bit of lard or oil for extra flavor<\/p>\n
1 \u00bd cups chicharr\u00f3n prensado<\/strong> (soft pork crackling stew or pressed pork rinds)<\/p>\n \u00bd cup chopped onion<\/p>\n 1 small tomato, diced<\/p>\n 1 jalape\u00f1o or serrano pepper, finely chopped (optional)<\/p>\n 1 garlic clove, minced<\/p>\n Salt and pepper to taste<\/p>\n Crumbled queso fresco or cotija<\/p>\n Chopped cilantro<\/p>\n Sliced onion<\/p>\n Salsa roja or verde<\/p>\n Shredded lettuce (optional)<\/p>\n <\/p>\n<\/div>\n In a bowl, mix masa harina with salt and gradually add warm water. Knead until you get a smooth, soft dough. It shouldn\u2019t crack or stick. Cover with a damp cloth.<\/p>\n In a pan over medium heat, saut\u00e9 the onion, garlic, and tomato until softened. Add the chicharr\u00f3n prensado, season with salt and pepper, and cook for 5\u20137 minutes. Set aside.<\/p>\n Divide dough into small balls (about the size of a golf ball).<\/p>\n Flatten into thick discs (like a thick tortilla).<\/p>\n Cook on a hot comal<\/strong> or griddle (no oil) for 2\u20133 minutes per side until puffed and slightly browned.<\/p>\n Carefully slice each one open on the side to create a pocket.<\/p>\n Stuff each gordita with the hot chicharr\u00f3n filling.<\/p>\n Top with salsa, cheese, chopped cilantro, and onions. Add lettuce if you like.<\/p>\n For crispy gorditas, shallow-fry them after cooking on the griddle.<\/p>\n Chicharr\u00f3n prensado can often be found in Mexican markets already stewed.<\/p>\n","protected":false},"excerpt":{"rendered":" Thick, rustic corn patties stuffed with tender pork cracklings and finished with salsa, cheese, and herbs\u2014just like in the image! Ingredients: Masa: 2 cups masa harina (corn flour for tortillas) 1 \u00bd cups warm water (adjust as needed) \u00bd tsp salt Optional: a bit of lard or oil for extra flavor Filling: 1 \u00bd cups […]<\/p>\n","protected":false},"author":1,"featured_media":6674,"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-6672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tFor serving:<\/h4>\n
\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nInstructions:<\/h2>\n
1. Prepare the masa:<\/strong><\/h4>\n
2. Cook the filling:<\/strong><\/h4>\n
3. Form and cook the gorditas:<\/strong><\/h4>\n
4. Fill and serve:<\/strong><\/h4>\n
\ud83c\udf1f Pro Tips:<\/h3>\n