Gorditas are a typical Mexican snack very similar to tortillas in shape, but precisely the name “gordita” derives from their thickness, which is significantly greater. In addition to being filled with different stews and complemented with other ingredients such as cream, cheese, hot sauce, lettuce and onion or cilantro, etc.

Ingredients:

For the gorditas:
450 grams of corn dough.
1 tablespoon baking powder.
2 teaspoons of salt.
1 tablespoon garlic powder.
3 tablespoons of lard.
2 cups of vegetable oil for frying.

For the pork rinds:
150 grams of chopped pressed pork rinds.
1 piece of white onion.
3 garlic cloves.
2 guajillo chiles.
5 tomatoes.
1 cup of water.
3 tablespoons of vegetable oil.

To serve:
1 piece of finely chopped white onion.
½ cup of grated panela cheese.
1 cup of sour cream.
2 cups of chopped lettuce.

Preparation:

How to make Chicharrón Gorditas:

Soften the chiles by soaking them in hot water for 10 minutes, previously; remove the tails, veins and seeds.

Step 1
Separately, roast the tomatoes along with the garlic, either directly over the heat or with the help of a frying pan and set aside.

Step 2
In a saucepan over medium heat, heat 3 tablespoons of oil and fry the onion along with the chicharrón for a couple of minutes, we must move occasionally to prevent it from sticking.

Step 3
Blend the chiles together with the garlic and tomato and add to the chicharrón, add 1/4 cup to the blender glass to collect the remaining puree and pour this water into the saucepan.

Step 4
Cook the chicharrón for 10 to 15 minutes or until it thickens, stirring occasionally so it doesn’t stick, adjust the seasoning by adding salt to taste and set aside.

Tip: remember that this stew will fill the gorditas, therefore, it should not be too soupy.

Step 5
For the dough gorditas: mix the dough, baking powder, salt, garlic powder and butter and mix until you obtain a soft dough that does not stick to your hands.

Step 6

Divide the dough into 6 equal parts and form balls with your hands.

Step 7
Flatten the balls a little and fill the center with the chicharrón.

Step 8
Close the Mexican gorditas and flatten them slightly with your hands.

Tip: when you close the gorditas, be careful not to apply too much force to prevent the filling from spilling over the edges.

Step 9
Heat the oil and fry the gorditas on both sides until they turn golden brown.

Tip: when you turn the gorditas, be careful not to pierce them in the center so that the filling does not spill out.

Step 10
To finish, drain the excess oil on absorbent paper and allow the gorditas to cool a little before serving them.

Step 11
Open the gorditas in half and fill them with a little more chicharrón, also add chopped onion, grated cheese and lettuce to taste. They are delicious both as a mid-afternoon snack and as a complete weekend meal.