{"id":6672,"date":"2025-05-15T13:53:32","date_gmt":"2025-05-15T13:53:32","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6672"},"modified":"2025-05-15T13:53:32","modified_gmt":"2025-05-15T13:53:32","slug":"gordita-de-puro-gordito-de-chicharron","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6672","title":{"rendered":"Gordita de Puro Gordito de Chicharr\u00f3n"},"content":{"rendered":"

\"\"<\/p>\n

Thick, rustic corn patties stuffed with tender pork cracklings and finished with salsa, cheese, and herbs\u2014just like in the image!<\/p>\n

Ingredients:<\/h2>\n

Masa:<\/h4>\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

Filling:<\/h4>\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

For serving:<\/h4>\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

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/div>\n

Instructions:<\/h2>\n

1. Prepare the masa:<\/strong><\/h4>\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

2. Cook the filling:<\/strong><\/h4>\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

3. Form and cook the gorditas:<\/strong><\/h4>\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

4. Fill and serve:<\/strong><\/h4>\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

\ud83c\udf1f Pro Tips:<\/h3>\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":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6672","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=6672"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6672\/revisions"}],"predecessor-version":[{"id":6675,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6672\/revisions\/6675"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6674"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}