Lunch · 60 min · mexican

Gorditas de Chicharrón

This is the kind of Mexican lunch you’ll make on repeat — masa harina and warm water, 60 minutes, big payoff.

Ingredients

• 2.5 cups Masa harina
• 1.75 cups Warm water
• 8 oz Chicharrón
• 1 cup Salsa verde
• 1 cup Refried beans
• 3/4 cup Queso fresco
• 1/4 cup Crema
• 1/4 cup Lard

Steps

1. Simmer the chicharrón in salsa verde 15 minutes until it softens into a rich, porky guiso. Shred it into the sauce.
2. Form thick masa discs and griddle 3 minutes per side until puffed and cooked through.
3. Split each gordita like a pita pocket while hot — the steam inside makes the pocket.
4. Crisp the split gorditas in lard 1 minute per side.
5. Stuff with the chicharrón guiso, beans, and queso fresco.
6. Drizzle with crema and serve hot. The pocket should be crisp outside, steamy inside.

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