Gorditas with Chicharrón (Pork Cracklings)

Name: Gorditas with Chicharrón (Pork Cracklings)
Total time: 5400 s
Yield: Serves 5 servings
Ingredients: 5.3 oz chicharrón (pork cracklings), can be small pieces; 2.2 lbs masa for tortillas (you can buy it); 1 tablespoon baking powder (such as Royal); 1 teaspoon salt; 1 splash water; 8.8 oz refried beans; 8.8 oz fresh cheese (queso fresco); 1/2 lb sour cream; Salad, to taste (optional); 3 roasted tomatoes; 1 small piece of onion; 1/4 cup water (60 ml); Salt, to taste; 10 roasted tomatillos; 1 small piece of onion; 1 habanero pepper; Salt, to taste; 1/4 cup water (60 ml)

Ana Angel @AnaAngel

México

I have to admit, we make this recipe especially when we have leftover chicharrón and there are small pieces left. Right away, someone in the kitchen shouts: 'Mom! Is there any chicharrón left to make gorditas tomorrow?' That’s how it goes in my house—there’s always an excuse for the next dish. I call them 'chain dishes.' Does that happen at your place too?

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Ingredients

1 hour 30 minutes

Serves 5 servings

Gorditas
5.3 ozchicharrón (pork cracklings), can be small pieces
2.2 lbsmasa for tortillas (you can buy it)
1 tablespoonbaking powder (such as Royal)
1 teaspoonsalt
1 splashwater
For serving
8.8 ozrefried beans
8.8 ozfresh cheese (queso fresco)
1/2 lbsour cream
Salad, to taste (optional)
Ensalada con rábanos
Red Salsa
3roasted tomatoes
1small piece of onion
1/4 cupwater (60 ml)
Salt, to taste
Green Salsa
10roasted tomatillos
1small piece of onion
1habanero pepper
Salt, to taste
1/4 cupwater (60 ml)

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Steps

1 hour 30 minutes

1

Crush the chicharrón into small pieces. You can do this by placing it in a bag and hitting it with something heavy until it’s crumbled, like in the photo.
2

I bought the masa at the tortilleria. In a large bowl, spread out the masa a bit and sprinkle with 1 teaspoon salt and 1 tablespoon baking powder.
3

Add a splash of water to make the dough moist, then knead to combine everything, spreading it out occasionally to make sure it’s well mixed.
4

Add the chicharrón and knead for about 10 minutes until it’s well incorporated. Shape the dough into a ball, cover with a napkin, and let it rest.
5

For the red salsa: In a blender, add the 3 roasted tomatoes, a small piece of onion, salt, and 1/4 cup water. Blend well. Your red salsa is ready.
6

For the green salsa: In a blender, add the 10 roasted tomatillos, a small piece of onion, and 1 roasted habanero pepper, with salt and 1/4 cup water. Blend well. Your green salsa is ready.
7

Optional: You can serve with a radish salad. Dice radishes, onion, and tomato, season with salt and a squeeze of lime.

Ensalada con rábanos
8

With your hands, take a small ball of dough and shape it into a gordita (like a small, thick tortilla about 1/2 inch thick).
9

On a hot griddle over medium heat, cook the gorditas as you shape them. Cook for 3 minutes, flip, and repeat until they look cooked through, about 20 minutes total. Keep making more gorditas and adding them to the griddle as you go.
10

To serve: Top each gordita with a little refried beans, salad, cheese, sour cream, and your choice of salsas.