gorditas chicharron and cheese

Traditional Mexican Gorditas with Crispy Pork Rinds

Gorditas, which means “little fatties” in Spanish, are thick, round corn patties that are fried and stuffed with various fillings. This recipe combines crispy pork rinds, lettuce, sour cream, and salsa, offering a delightful combination of flavors and textures. Perfect for lunch, dinner, or as a fun party dish, these homemade gorditas will bring a taste of authentic Mexican cuisine right to your kitchen.

Ingredients

For the Pork Rind Filling:
1 tbsp corn oil
3 tbsp red onion, finely chopped

250g pork rinds, crumbled
For the Gorditas:
450g masa harina (corn flour)

125g all-purpose flour
½ tsp salt
475ml corn oil (for frying)

To Serve:
Lettuce, shredded
Sour cream
Salsa of choice

Preparing the Gordita Dough

Gorditas start with a dough made from masa harina, a type of corn flour commonly used in Mexican cooking. Mixed with all-purpose flour, this dough provides the right balance of texture and flavor.

Mix the Dough Ingredients
In a large mixing bowl, combine the masa harina, all-purpose flour, and salt. Slowly add water, about one tablespoon at a time, mixing after each addition. Continue until a soft, supple dough forms that holds its shape without being sticky or crumbly.
Shape the Gorditas
With floured hands, pinch off small portions of the dough and roll them into 2-inch balls. Then, flatten each ball into a round disc approximately ½-inch thick. These discs will become the gorditas, which will be filled with the pork rind mixture after cooking.

Cooking the Gorditas

Frying the gorditas creates a golden-brown exterior that’s slightly crispy on the outside and soft on the inside, ideal for holding savory fillings.

Heat the Oil for Frying
Pour the 475ml of corn oil into a medium saucepan and heat over medium heat. To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle and begin to bubble.
Fry the Gorditas
Working in batches, carefully place the gorditas into the hot oil. Fry over medium-low heat, turning frequently, until each gordita is golden brown on both sides, which takes about 5 minutes per batch. Once cooked, remove the gorditas with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Create a Pocket for the Filling
While the gorditas are still warm, use a small sharp knife to slice them open along one side, creating a pocket for the filling. Be careful not to cut all the way through, as you want the gordita to hold its shape. Cover with a dish towel to keep warm as you prepare the filling.

Making the Pork Rind Filling

The filling for these gorditas features crispy pork rinds and sautéed onions, adding a savory crunch that complements the soft gordita.

Sauté the Onions
In a medium saucepan, heat 1 tablespoon of corn oil over low heat. Add the finely chopped red onion and cook for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
Add the Pork Rinds
Add the crumbled pork rinds to the saucepan with the onions and cook for another 5 minutes, stirring occasionally. This allows the pork rinds to warm and crisp up slightly, blending their flavors with the onions. Once ready, remove the mixture from the pan with a slotted spoon and let it drain on paper towels.