Gorditas

Gorditas de Chicharrón y Frijoles

A classic Mexican antojito from central Mexico: thick masa cakes are griddled until they puff, then split and stuffed with crisped pork, refried beans, cheese, and salsa.

Prep

25 min

Cook

25 min

Total

50 min

Serves

8 gorditas

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) masa harina, masa para tortillas, or fresh prepared masa; not cornmeal
• •5 ml (1 tsp) fine salt
• •5 g (1 tsp) baking powder, aluminum-free
• •350 ml (1½ cups) warm water, approx; add as needed
• •60 ml (¼ cup) lard or neutral oil, lard is traditional; divided use
• •300 g (10½ oz) chicharrón de cerdo, crispy pork rind, crushed; chicharrones prensados also work
• •250 g (9 oz) refried beans (frijoles refritos), pinto or bayo, lightly mashed
• •150 g (5¼ oz) queso fresco or queso añejo, crumbled; cotija also works
• •250 ml (1 cup) salsa roja or verde, to taste, warm
• •1 whole ripe avocado, optional, sliced
• •30 g (¼ cup) fresh cilantro, chopped, optional

Steps

1. 1 In a large bowl, whisk the masa harina, salt, and baking powder. Add the warm water and 30 ml (2 tbsp) of the lard or oil. Mix with your hand until a soft, pliable dough forms that holds together without cracking when pinched; add a tablespoon more water if dry, more masa if sticky. Cover and rest 10 minutes.
2. 2 Divide the dough into 8 equal balls, about 95 g (3.4 oz) each. Press each ball between two sheets of plastic or cut plastic bag into a thick round about 1.5 cm (just over ½ in) thick and 11 cm (4¼ in) wide; the edges should be slightly thinner than the center to encourage puffing.
3. 3 Heat a dry cast-iron comal or large skillet over medium heat, about 200°C (390°F). Lightly grease the surface with a thin film of the remaining lard using a folded paper towel.
4. 4 Cook the gorditas for 3–4 minutes on the first side, undisturbed, until pale golden with small bubbles forming. Flip and cook another 3–4 minutes on the second side until set and lightly spotted; they should puff but not necessarily fully inflate at this stage. Doneness cue: matte, dry surface, no doughy sheen, and the edge feels firm when pressed.
5. 5 Transfer to a clean kitchen towel and fold over to keep warm while you cook the remaining gorditas; keep griddle at steady medium heat (reduce slightly if browning too fast before the center cooks through).
6. 6 While the gorditas cook, warm the refried beans in a small saucepan over low heat with a splash of water to loosen, and crush the chicharrón in a molcajete or with the back of a heavy knife into coarse pieces; warm the salsa briefly.
7. 7 To serve, slice each gordita open along its thickest edge with a serrated knife to form a pocket (do not cut all the way through). Spoon in warm beans, then chicharrón, then cheese, and finish with warm salsa, avocado, and cilantro.
8. 8 Eat immediately while the masa is still steamy and the chicharrón crackles; they do not hold well once split.