Best Easy Gorditas de Desayuno con Chicharrón Recipe

In a bowl, combine masa harina and salt, then slowly add warm water while mixing until a smooth, soft dough forms. Rest the dough covered for 10 minutes.

Divide the dough into 6 equal balls. Flatten each ball into a disk about 1/3 inch thick using your palms or a tortilla press with plastic wrap.

Heat a dry nonstick skillet or comal over medium heat. Cook each gordita for 2 minutes per side until lightly golden and a bit puffed. Adjust heat between medium and medium-low to prevent burning.

While the gorditas cook, heat the oil in a skillet over medium-high heat. Add onion, serrano pepper, and tomato. Cook, stirring, for 3-4 minutes until softened. Add chopped chicharrón, salt, and black pepper. Cook another 3 minutes for flavors to meld. Stir in cilantro, then remove from heat.

Using a small sharp knife, slit open one side of each gordita to form a pocket. Gently stuff each gordita with the warm chicharrón filling, pressing lightly to avoid tearing.

Return the stuffed gorditas to the skillet over low heat for 2 minutes, just to warm through and lightly crisp the exterior. Serve hot.