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Best Easy Gorditas de Chicharrón Recipe

Name: Best Easy Gorditas de Chicharrón Recipe
Total time: 60 min
Yield: 180 g
Ingredients: corn masa harina 2 cups; warm water 1.5 cups; chicharrón (fried pork skin) 8 oz; white onion 0.5 cup; tomatoes 2 pieces; canola oil 3 tbsp; serrano pepper 1 piece; salt 1 tsp; ground black pepper 0.25 tsp

Thick corn masa pockets stuffed with chicharrón in salsa, creating a handheld Mexican comfort food. A protein-rich, family-friendly street food classic with satisfying crispy-soft textures.

Cook 60 min Difficulty NORMAL 347 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

corn masa harina 2 cups
warm water 1.5 cups
chicharrón (fried pork skin) 8 oz
white onion 0.5 cup
tomatoes 2 pieces

Seasonings/Sauce

canola oil 3 tbsp
serrano pepper 1 piece
salt 1 tsp
ground black pepper 0.25 tsp

Nutrition summary

Carbohydrates 46 g 53%

Protein 13 g 15%

Fat 14 g 32%

Serving size 180g

Cooking steps

1

Mix the masa harina and salt in a bowl, gradually adding warm water. Knead until the dough is soft but not sticky.
2

Divide the dough into 6 equal balls. Flatten each ball into a thick disc, about 4 inches wide and ½ inch thick.
3

Heat 2 tbsp canola oil in a skillet over medium heat. Cook each gordita for 3–4 minutes per side until golden and cooked through; adjust heat as needed to avoid burning.
4

While gorditas cook, sauté chopped onion in 1 tbsp canola oil over medium heat. Add diced tomatoes and serrano pepper; cook for 6 minutes, stirring gently.
5

Stir chopped chicharrón into the tomato-onion mixture. Season with salt and pepper. Cook for another 4 minutes, allowing flavors to meld and chicharrón to soften slightly.
6

Make a slit in each cooked gordita without slicing through. Stuff generously with the warm chicharrón filling. Serve promptly for crisp-soft texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The signature ingredient is chicharrón (fried pork skin), which brings both protein and a delicious crispy-soft texture to the gorditas. The corn masa pocket is essential for the handheld format and authentic Mexican flavor.

Q. How do I avoid overcooking gorditas and get the right texture?

To prevent overcooking, use medium heat and keep an eye on the gorditas, flipping after 3–4 minutes per side. The goal is a golden crust with a soft interior. Cooking at too high heat may burn the exterior before the inside cooks through.

Q. What's the protein-to-carb ratio per serving?

Each serving contains 13g protein and 46g carbohydrates, making protein 15% and carbs 53% of the total calories. This balance provides a satisfying mix for both flavor and nutrition.

Q. Which ingredient most impacts the salsa’s flavor?

The serrano pepper gives the salsa its vibrant heat, and the tomato-onion base adds savory depth. Together, they enhance the chicharrón and make the stuffing flavorful and aromatic.

Q. How many calories are in each Gordita de Chicharrón?

Each serving provides 347 kcal, including the rich chicharrón filling and masa pocket. The balance of fat (32%) and protein (15%) makes it filling without being excessively heavy.

Best Easy Gorditas de Chicharrón Recipe

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