Gorditas de Chicharrón
Thick masa cakes filled with crispy pork rinds softened in salsa — a beloved Mexican street food. Cooking the masa cakes on a dry comal until they visibly puff is what creates the pocket needed to slit them open and stuff with the chicharrón filling.
Ingredients
Instructions
Mix masa harina with water and salt to a smooth dough.
Soak chicharrón briefly in salsa until softened. Break into pieces.
Shape masa into thick round cakes. Cook on a comal until puffed and cooked through.
Slit open carefully and fill with chicharrón in salsa.
Top with crema and extra salsa.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.