World Flavors Cookbook

Gorditas de Chicharrón

Thick corn masa pockets that are grilled or fried, then split and stuffed with savory fillings like chicharrón prensado.

Cuisine: Mexico

Ingredients

• 500g masa harina
• 1 cup warm water
• 200g chicharrón prensado (pressed pork rinds) or beans
• Queso fresco and salsa for topping
• Diced onion and cilantro

Instructions

1. Mix masa harina with water to form a soft dough.
2. Form a small ball of dough, make an indentation, and place a spoonful of filling inside.
3. Seal the dough around the filling and flatten into a thick disk.
4. Cook on a medium-hot griddle (comal) until cooked through and slightly charred on both sides.
5. Carefully split the edge with a knife and top with cheese, salsa, onion, and cilantro.