{"id":6963,"date":"2026-06-01T10:48:07","date_gmt":"2026-06-01T10:48:07","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6963"},"modified":"2026-06-01T10:48:07","modified_gmt":"2026-06-01T10:48:07","slug":"gorditas-de-chicharron-en-salsa","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6963","title":{"rendered":"Gorditas de Chicharr\u00f3n en Salsa"},"content":{"rendered":"

\"\"<\/h1>\n

Yield:<\/strong> 10\u201312 gorditas
Prep Time:<\/strong> 30 minutes
Cook Time:<\/strong> 25 minutes<\/p>\n

Ingredients:<\/h1>\n

For the Chicharr\u00f3n in Salsa Verde<\/h3>\n

1 lb (450 g) pork chicharr\u00f3n, broken into bite-sized pieces<\/p>\n

1 lb (450 g) tomatillos, husked and rinsed<\/p>\n

2\u20133 jalape\u00f1os or serrano peppers<\/p>\n

\u00bc white onion<\/p>\n

2 garlic cloves<\/p>\n

\u00bd cup cilantro<\/p>\n

1 tsp salt<\/p>\n

1 tbsp vegetable oil<\/p>\n

1 cup chicken broth<\/p>\n

For the Gordita Dough<\/h3>\n

3 cups masa harina<\/p>\n

2 cups warm water<\/p>\n

1 tsp salt<\/p>\n

For the Cheese Filling<\/h3>\n

2 cups shredded Oaxaca cheese<\/p>\n

or mozzarella cheese<\/p>\n

or Monterey Jack cheese<\/p>\n

\n

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

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

\n

\"\"<\/h1>\n<\/div>\n

Instructions:<\/h1>\n

Step 1: Make the Salsa Verde<\/h3>\n

Boil tomatillos and peppers for 8\u201310 minutes until softened.<\/p>\n

Blend with onion, garlic, cilantro, salt, and \u00bd cup broth until smooth.<\/p>\n

Heat oil in a skillet.<\/p>\n

Pour in the salsa and simmer for 10 minutes.<\/p>\n

Step 2: Cook the Chicharr\u00f3n<\/h3>\n

Add chicharr\u00f3n to the salsa.<\/p>\n

Pour in remaining broth.<\/p>\n

Simmer 10\u201315 minutes until softened and coated in sauce.<\/p>\n

Set aside.<\/p>\n

Step 3: Prepare the Gordita Dough<\/h3>\n

Mix masa harina and salt.<\/p>\n

Gradually add warm water.<\/p>\n

Knead until soft and smooth.<\/p>\n

Divide into 10\u201312 balls.<\/p>\n

Step 4: Stuff with Cheese<\/h3>\n

Flatten each dough ball into a thick disc.<\/p>\n

Place 2\u20133 tablespoons shredded cheese in the center.<\/p>\n

Fold dough around the cheese.<\/p>\n

Seal completely.<\/p>\n

Flatten gently into a gordita about \u00bd inch thick.<\/p>\n

Step 5: Cook the Gorditas<\/h3>\n

Heat a comal or skillet over medium heat.<\/p>\n

Cook each gordita 4\u20135 minutes per side until golden.<\/p>\n

Let cool slightly.<\/p>\n

Carefully slice open one side to create a pocket.<\/p>\n

Step 6: Fill and Serve<\/h3>\n

Spoon hot chicharr\u00f3n en salsa verde into the cheese-filled gorditas.<\/p>\n

Serve immediately while the cheese is melted and stretchy.<\/p>\n

Optional Toppings<\/h2>\n

Mexican crema<\/p>\n

Crumbled queso fresco<\/p>\n

Sliced avocado<\/p>\n

Extra salsa verde<\/p>\n

Chopped cilantro<\/p>\n

Pickled jalape\u00f1os<\/p>\n

Pro Tip<\/h2>\n

For the ultra-cheesy version shown in the photo, mix:<\/p>\n

1 cup Oaxaca cheese<\/p>\n

1 cup mozzarella cheese<\/p>\n

The Oaxaca gives authentic flavor and the mozzarella creates the long cheese pull when you open the gordita.<\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Yield: 10\u201312 gorditasPrep Time: 30 minutesCook Time: 25 minutes Ingredients: For the Chicharr\u00f3n in Salsa Verde 1 lb (450 g) pork chicharr\u00f3n, broken into bite-sized pieces 1 lb (450 g) tomatillos, husked and rinsed 2\u20133 jalape\u00f1os or serrano peppers \u00bc white onion 2 garlic cloves \u00bd cup cilantro 1 tsp salt 1 tbsp vegetable oil […]<\/p>\n","protected":false},"author":1,"featured_media":6965,"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-6963","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\/6963","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=6963"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6963\/revisions"}],"predecessor-version":[{"id":6966,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6963\/revisions\/6966"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6965"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6963"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}