Ingredients
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 teaspoon salt
- 1 cup chicharrón, finely chopped
- 1 cup shredded cheese (mozzarella or Oaxaca-style)
- 2 tablespoons vegetable oil
Instructions
- In a bowl, mix masa harina and salt.
- Gradually add warm water and mix until a soft, non-sticky dough forms.
- Divide dough into golf ball-sized portions.
- Flatten each ball into a thick disc about 1/4 inch thick.
- Heat a skillet over medium heat and cook discs for 2–3 minutes per side.
- Remove and let cool slightly, then slice open to create a pocket.
- Warm chicharrón in a pan.
- Fill each gordita with chicharrón and shredded cheese.
- Return to skillet with oil and cook until crispy and cheese melts.
- Serve warm.
Notes
- Add salsa for extra spice and flavor.
- Use melty cheese like mozzarella for best texture.
- Adjust dough consistency with water if too dry.
- Cook on non-stick surface for a lighter version.
- Store leftovers in fridge up to 3 days.
- Reheat in skillet to maintain crispiness.
- Wrap in towel to keep warm before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 gordita
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
