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Thick corn masa pockets filled with crispy pork crackling crumbs are a Northern Mexican comfort food. This protein-rich, family-friendly dish is a fresh, satisfying rustic treat.
In a large bowl, mix the masa harina and salt. Gradually add warm water, kneading by hand until a soft, pliable dough forms (about 3–4 minutes). Let the dough rest covered for 10 minutes.
Gently fold the chicharrón crumbs into the dough, distributing evenly but without overworking, to preserve their crisp texture.
Divide the dough into 8 equal portions. With damp hands, roll each into a ball and flatten into thick rounds about 1/2 inch thick.
Preheat a nonstick skillet or comal over medium heat. Add 1 tbsp of oil, and cook gorditas in batches for 3–4 minutes per side, turning once, until golden with light brown spots; adjust heat so they don’t burn.
Remove from skillet and, while hot, carefully slice each gordita halfway through to form a pocket. Fill gently with extra chicharrón crumbs if desired. Serve immediately while warm and crisp.
