Gorditas Chicharron And Cheese

Introducing a tantalizing delight straight from the heart of Mexican cuisine: Gorditas Chicharron And Cheese. Picture warm, fluffy pockets of masa harina dough filled with savory pork rinds and gooey cheese, topped with crisp lettuce, zesty salsa, and cooling sour cream. Get ready to embark on a culinary adventure that combines traditional flavors with a modern twist.

So gather your ingredients and let’s dive into the world of gorditas. Whether you’re hosting a fiesta or simply craving a taste of authentic Mexican street food, this recipe is sure to satisfy your cravings and transport your taste buds south of the border.

Prepare to indulge in a symphony of flavors and textures as you bite into these irresistible gorditas. With each mouthful, you’ll experience the warmth and hospitality of Mexican cuisine. So without further ado, let’s fire up the stove and create a fiesta on your plate with Gorditas Chicharron And Cheese. ¡Buen provecho!

How to make Gorditas Chicharron And Cheese

Ingredients:

1 tbsp corn oil

3 tbsp red onion, finely chopped

250g pork rinds, crumbled

For the Gorditas:

450g masa harina

125g all-purpose flour

½ tsp salt

475ml corn oil

To Serve:

Lettuce, shredded

Sour cream

Salsa of choice

Instructions:

For the Gorditas:

Combine the masa harina, flour, and salt, and add water 1 tablespoon at a time, to make a soft, supple dough.

With floured hands, shape pieces of the dough into 2-inch balls, then flatten into little circles ½-inch thick.

Heat the oil in a saucepan over a medium heat. Add the gorditas in batches and cook over medium-low heat for about 5 minutes, turning frequently, until they are golden brown. Remove with a slotted spoon and drain on paper towels.

When all the gorditas have been cooked, whilst still warm, use a small, sharp knife to open them up from the side to make a deep warm pocket. Cover with a dish towel to keep them warm.

Heat the oil in a medium saucepan. Add the onion and cook over a low heat, stirring occasionally, for 5 minutes or until translucent.

Add the pork rinds and cook for about 5 minutes, then remove from the pan with a slotted spoon and drain on paper towels.

Fill the gorditas with the pork rind mixture, lettuce, salsa, and sour cream and serve immediately.

Enjoy !!

Notes:

Gorditas Dough Preparation: The dough for gorditas is made by combining masa harina, all-purpose flour, salt, and water. Adding water gradually ensures that the dough reaches the desired consistency—soft and supple, but not too sticky.

Shaping the Gorditas: After preparing the dough, shape it into 2-inch balls and then flatten them into little circles about ½-inch thick. Use floured hands to prevent the dough from sticking.

Frying the Gorditas: Heat corn oil in a saucepan over medium heat and fry the gorditas in batches until golden brown. Cooking them over medium-low heat ensures even browning without burning the exterior.

Opening the Gorditas: While still warm, carefully open each gordita from the side to create a deep pocket for filling. Cover them with a dish towel to keep them warm and prevent them from drying out.

Preparing the Filling: Sauté finely chopped red onion in corn oil until translucent, then add crumbled pork rinds and cook until heated through. Drain the mixture on paper towels to remove excess oil before filling the gorditas.

Assembly: Fill the warm gorditas with the prepared pork rind mixture, shredded lettuce, salsa of choice, and a dollop of sour cream. The combination of savory pork rinds, crisp lettuce, tangy salsa, and creamy sour cream creates a harmonious balance of flavors and textures.

Serving: Serve the filled gorditas immediately while they’re still warm to enjoy them at their best. They make for a delicious and satisfying meal or snack, perfect for any occasion.

Customization: Feel free to customize the filling according to your preferences. You can add additional ingredients like cheese, avocado, or pickled vegetables for extra flavor and variety.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of oil for frying the gorditas?

Yes, you can use other oils with high smoke points such as vegetable oil or canola oil for frying.

Can I substitute pork rinds with another protein?

Yes, you can substitute pork rinds with cooked and crumbled chorizo, shredded chicken, or ground beef for a different flavor profile.

How do I store leftover gorditas?

Store leftover gorditas in an airtight container in the refrigerator for up to 2 days.

Reheat them in the oven or microwave before serving.

Can I make the gorditas dough ahead of time?

Yes, you can prepare the gorditas dough ahead of time and store it in the refrigerator for up to 24 hours.

Allow the dough to come to room temperature before shaping and frying.

Can I make the gorditas gluten-free?

Yes, you can make gluten-free gorditas by using only masa harina and omitting the all-purpose flour from the dough.

What can I use as a substitute for red onion?

You can use white or yellow onion as a substitute for red onion in this recipe.

Can I bake the gorditas instead of frying them?

While traditionally fried, you can bake the gorditas in the oven at 375°F (190°C) for about 20-25 minutes until golden brown.

How can I prevent the gorditas from becoming too oily?

To prevent the gorditas from becoming too oily, make sure the oil is at the correct temperature (around 350°F/175°C) before frying, and drain them on paper towels after frying.

Can I freeze the cooked gorditas?

Yes, you can freeze cooked gorditas for up to 1 month.

Allow them to cool completely before wrapping them individually in plastic wrap or aluminum foil and placing them in a freezer-safe container.

What other toppings can I use to fill the gorditas?

You can customize the gorditas with a variety of toppings such as diced tomatoes, avocado slices, grated cheese, pickled jalapeños, or chopped cilantro for added flavor and freshness.