Photograph of the finished Gorditas de chicharrón

Mexico · Bánh gordita nhân da heo

Gorditas de chicharrón

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 12.7 oz
  • Photograph of Crispy fried pork skin (chicharrón) Crispy fried pork skin (chicharrón) 5.6 oz
  • Photograph of Tomatillos Tomatillos 8.5 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Onion Onion 2.8 oz
  • Photograph of Garlic Garlic 0.6 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Pork fat Pork fat 1.4 oz
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Mix masa cornstarch with salt and warm water, knead for 5 minutes, then let the dough rest for 10 minutes.
  2. 2 Boil tomatillo, bell peppers, garlic, and onions for 10 minutes, then blend them into a thick green sauce.
  3. 3 Break the crispy fried pork skin into small pieces and simmer it with the green sauce for 15 minutes until the pork skin is tender and absorbs the flavors.
  4. 4 Shape the dough into round patties 1 cm thick, and pan-fry each side for 4 minutes until puffed up.
  5. 5 Make a slit along the side of the pastry, stuff it with pork skin filling, then sprinkle with coriander and onion.

With an appliance

  • Oven 47 min

    Change to step 4: Place the pie on the middle rack of the oven at 220 degrees for 9 minutes, flip and rotate the tray at the 5th minute; the gordita will rise evenly, requiring less monitoring of the pan but lacking the burnt spots on the surface.

Start cooking