Name: Savory Gorditas de Chicharrón
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 cups masa harina; 1.5 cups warm water; 0.5 tsp salt; 4 oz dried chicharrón (pork rinds); 3 whole Roma tomatoes; 1 whole jalapeño; 1 clove garlic clove; 0.25 whole white onion; 0.25 cups vegetable oil; 0.25 cups cotija cheese; 0.25 cups cream or sour cream

DinnerSnackComfort Food

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
masa harina	2 cups	208	5g	43g	2g
warm water	1.5 cups	0	0g	0g	0g
salt	0.5 tsp	0	0g	0g	0g
dried chicharrón (pork rinds)	4 oz	154	17g	0g	9g
Roma tomatoes	3 whole	8	0g	2g	0g
jalapeño	1 whole	1	0g	0g	0g
garlic clove	1 clove	1	0g	0g	0g
white onion	0.25 whole	3	0g	1g	0g
vegetable oil	0.25 cups	121	0g	0g	14g
cotija cheese	0.25 cups	25	1g	0g	2g
cream or sour cream	0.25 cups	29	0g	1g	3g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
masa harina	2 cups	208	5g	43g	2g
warm water	1.5 cups	0	0g	0g	0g
salt	0.5 tsp	0	0g	0g	0g
dried chicharrón (pork rinds)	4 oz	154	17g	0g	9g
Roma tomatoes	3 whole	8	0g	2g	0g
jalapeño	1 whole	1	0g	0g	0g
garlic clove	1 clove	1	0g	0g	0g
white onion	0.25 whole	3	0g	1g	0g
vegetable oil	0.25 cups	121	0g	0g	14g
cotija cheese	0.25 cups	25	1g	0g	2g
cream or sour cream	0.25 cups	29	0g	1g	3g

Directions

Step 1
Combine masa harina, salt, and warm water. Mix until a smooth, pliable dough forms. Knead for 5 minutes. Cover and let rest for 15 minutes.
Step 2
For the chicharrón filling: Boil tomatoes, jalapeño, garlic, and onion until softened. Blend until smooth to make a salsa.
Step 3
Break chicharrón into small pieces. Heat a tablespoon of oil in a pan, add salsa, bring to a simmer, then add chicharrón. Cook until softened and absorbed the sauce, about 10 minutes.
Step 4
Divide masa dough into 8 balls. Flatten each ball into a thick disc. Make a well in the center, fill with chicharrón mixture, then close the dough around the filling and flatten slightly again.
Step 5
Heat a comal or non-stick skillet over medium-high heat. Cook gorditas for 3-4 minutes per side until golden brown and cooked through.
Step 6
Serve hot, topped with crumbled cotija cheese and a drizzle of Mexican crema.