Gorditas de Chicharrón Prensado with Salsa and Crema

Why You’ll Love This Recipe

• Classic Mexico City street-food flavor made friendly for home kitchens.
• Thick, tender masa pockets with a crisp griddled exterior and a steamy interior.
• Rich, saucy chicharrón balanced by cool lettuce, tangy crema, and bright Salsa Roja.
• Make-ahead components streamline weeknight cooking or entertaining.

Grocery List

• Produce: Roma tomatoes, white onion, garlic, romaine or iceberg lettuce, limes (optional), cilantro (optional)
• Dairy: Mexican crema, queso fresco
• Pantry: Masa harina, chicharrón prensado, dried guajillo chiles, dried chiles de árbol (optional), Mexican oregano, apple cider vinegar, pinto beans, lard or neutral oil, kosher salt, ground cumin (optional for beans)

Full Ingredients

Masa Gorditas

• 3 cups (360 g) masa harina
• 2 1/2 cups (590 ml) warm water, plus 2–4 tbsp as needed
• 2 tbsp lard or neutral oil
• 1 tsp kosher salt

Chicharrón Prensado Filling

• 1 lb (450 g) chicharrón prensado, crumbled into bite-size pieces
• 1/2 medium white onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup Salsa Roja (from recipe below)
• 1/3 cup (80 ml) water or low-sodium chicken stock

Quick Refried Beans

• 1 can (15 oz / 425 g) pinto beans, drained and rinsed (or 1 1/2 cups cooked beans)
• 2 tbsp lard or neutral oil
• 1/4 cup (60 ml) bean liquid or water
• 1/4 tsp ground cumin (optional)
• Kosher salt, to taste

Salsa Roja (for cooking and topping)

• 4 dried guajillo chiles, stemmed and seeded
• 1–2 dried chiles de árbol (optional, for heat)
• 2 Roma tomatoes (about 8 oz / 225 g)
• 1/4 white onion
• 1 garlic clove
• 1 cup (240 ml) very hot water (for soaking chiles), plus more as needed
• 1/2 tsp Mexican oregano
• 3/4 tsp kosher salt
• 1 tsp apple cider vinegar

Toppings

• 2 cups finely shredded romaine or iceberg (about 110 g)
• 1/2 cup (120 ml) Mexican crema
• 3/4 cup (100 g) crumbled queso fresco
• Extra Salsa Roja, for spooning
• Optional: 1/4 cup finely chopped white onion; lime wedges; cilantro leaves

Step-by-Step Instructions

Step 1: Make the Salsa Roja

Heat a dry skillet over medium. Toast guajillo and árbol chiles 15–30 seconds per side until fragrant and pliable (do not burn). Transfer to a bowl and cover with 1 cup very hot water; soak 10 minutes. On the same skillet, char tomatoes, onion, and garlic 6–8 minutes, turning, until blistered and softened.

Blend soaked chiles (with 1/2 cup soaking liquid), tomatoes, onion, garlic, oregano, salt, and vinegar until smooth. Thin with a splash more soaking liquid if needed. Taste and adjust salt. Set aside; you will use some to cook the chicharrón and some for topping.

Step 2: Make Quick Refried Beans

Warm lard or oil in a small skillet over medium heat. Add beans and mash with a potato masher, adding 1/4 cup water to loosen. Season with cumin (if using) and salt. Cook, stirring, 3–5 minutes until thick, spreadable, and glossy. Cover and keep warm on low or reheat before assembling.

Step 3: Mix the Masa

In a bowl, combine masa harina and salt. Pour in warm water and lard/oil. Mix with your hand until a soft dough forms. Knead 1–2 minutes until smooth; it should feel like soft Play-Doh and not crack when pressed. If crumbly, add 1–2 tablespoons more water. Cover with a damp towel and rest 5–10 minutes.

Step 4: Shape the Gorditas

Divide dough into 12 equal portions (about 70 g each). Roll into balls. Using a tortilla press lined with two pieces of plastic (or a flat plate), press each ball to about 3.5 inches diameter and 3/8 inch thick. Keep shaped disks covered with a towel so they do not dry out.

Step 5: Griddle the Gorditas

Preheat a comal, cast-iron skillet, or electric griddle over medium-high heat (electric griddle to 375°F/190°C). Cook gorditas dry (no oil) 2–3 minutes on the first side until lightly browned, then 2 minutes on the second side. Flip once more for 30–60 seconds, pressing gently; they should puff slightly. Keep warm in a towel. When cool enough to handle, carefully slit a pocket along the edge of each gordita, leaving a hinge. Just before filling, you can return them to the griddle with a light brush of oil for 45–60 seconds per side to crisp the exterior.

Step 6: Cook the Chicharrón Prensado

Heat a large skillet over medium heat. If your chicharrón is very lean, add 1 teaspoon oil. Sauté sliced onion 2 minutes until translucent. Add minced garlic and cook 30 seconds. Stir in chicharrón; cook 3–4 minutes to warm through and lightly render. Pour in 1 cup Salsa Roja and 1/3 cup water or stock. Simmer 5–7 minutes, stirring, until saucy and coating the pork bits. The mixture should be spoonable, not dry.

Step 7: Assemble and Serve

Spread each warm gordita pocket with about 1 tablespoon refried beans. Spoon in 2–3 tablespoons saucy chicharrón. Top with a small handful of shredded lettuce, a drizzle of crema, a sprinkle of queso fresco, and a spoon of Salsa Roja. Add chopped onion, cilantro, and a squeeze of lime if you like. Serve immediately while hot and crisp.

Pro Tips

• Hydration is key: if the masa cracks at the edges when pressing, knead in a teaspoon of water at a time until smooth.
• Keep dough and shaped disks covered with a damp towel to prevent drying, which causes splitting.
• No tortilla press? Use a heavy skillet or a flat plate to press between two plastic sheets.
• If your gorditas are not puffing, increase heat slightly and give them one extra flip; a brief final cook often does the trick.
• For extra texture, lightly oil the griddle and crisp the split gorditas just before filling.

Variations

• Salsa Verde Gorditas: Swap the Salsa Roja for a tomatillo salsa; use the same method to simmer the chicharrón.
• Cheese-Stuffed: Before griddling, press a tablespoon of shredded Oaxaca or Monterey Jack between two thinner disks and seal edges to make queso-filled gorditas.
• Mini Party Size: Make 20 smaller (45 g) disks for two-bite gorditas; cook 1–2 minutes per side.

Storage & Make-Ahead

Masa dough can be made 1 day ahead; wrap tightly and refrigerate, then bring to room temperature before shaping. Cooked gorditas keep 3 days refrigerated; reheat on a hot dry skillet or in a 375°F (190°C) oven for 6–8 minutes. The chicharrón filling keeps 4 days in the fridge; rewarm with a splash of water. Salsa Roja keeps 1 week refrigerated. Refried beans keep 4 days. Freeze cooked gorditas (unfilled) up to 2 months; thaw and re-crisp on a griddle. Assemble just before serving for best texture.

Nutrition (per serving)

Approximate per serving (2 gorditas with toppings): 740 calories; 58 g carbohydrates; 27 g protein; 42 g fat; 14 g saturated fat; 1050 mg sodium; 8 g fiber. Values will vary based on brands and exact portion sizes.