Gorditas de chicharrón with cheese are a delicious Mexican treat that combines crispy pork cracklings with the comforting texture of masa. These thick, soft corn tortillas are perfect for stuffing with gooey cheese and are often enjoyed as a snack or a hearty meal. The combination of crunchy chicharrón and melted cheese makes each bite irresistible. Whether you’re hosting a gathering or just craving something savory, these gorditas are sure to please!
For the Gorditas:
- 2 cups masa harina (corn flour)
- 1 cup warm water (adjust as needed)
- 1 cup chicharrón, finely crushed
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder (optional, for extra fluffiness)
For the Filling:
- 1 to 2 cups cheese (queso Oaxaca, Chihuahua, or mozzarella work well)
- Optional: Salsa or hot sauce for serving
Instructions
- Prepare the Dough:
- In a large bowl, combine the masa harina, crushed chicharrón, salt, and baking powder.
- Gradually add warm water, mixing until a soft dough forms. It should be pliable but not sticky. Adjust water or masa harina as necessary.
- Shape the Gorditas:
- Divide the dough into golf ball-sized portions.
- Flatten each ball between your palms or use a tortilla press to form thick discs, about 1/2 inch thick.
- Cook the Gorditas:
- Heat a skillet or comal over medium heat.
- Cook each gordita for about 3-4 minutes on each side, until lightly browned and cooked through. They should puff up a bit.
- Add the Cheese:
- While the gorditas are still warm, carefully slice them open without cutting all the way through.
- Stuff each gordita with cheese, allowing it to melt slightly.
- Serve:
- Serve warm, with salsa or hot sauce on the side for dipping.
Enjoy!
These gorditas de chicharrón and cheese are a fantastic way to experience the flavors of Mexico in your own kitchen. Perfect for sharing (or not!), they offer a delightful mix of textures and tastes that are sure to become a favorite. Enjoy!
