Pork and Chili Gorditas
Ingredients
- 500 gCorn flour (sifted)
- 400 mlMineral water (lukewarm)
- 600 gRoast pork (in large cubes)
- 1 pcOnion (chopped)
- 2 pcGarlic (pressed)
- 1 pcHot chili pepper (seeded and sliced)
- 150 gFresh cheese (crumbled)
- 2 tbspSunflower oil (for cooking)
- 1 tspGray sea salt
- 500 gMasa Harina (sifted)
- 200 gPressed pork rinds (coarsely chopped)
Method
Thick, golden corn cakes, crispy on the outside and soft in the middle. The pork filling shreds easily with a fork, releasing spicy juices that soak into the warm dough.
- 1
Cut the pork into large cubes. In a skillet, brown the meat with oil until a brown crust forms. Add the chopped onion and garlic, sliced chili, and chicharrón prensado. Cover with water and simmer until the meat is easily shredded and the flavors are well blended.
- 2
Mix the corn flour and masa harina with salt and warm water. Knead until you get a flexible texture, similar to modeling clay. The dough should not crack at the edges when pressed.
- 3
Form balls the size of a golf ball, then flatten them into 1 cm thick discs. Brown them dry in a hot pan. They should puff up slightly and show brown spots on each side.
- 4
Slit the edge of the still-warm cakes with the tip of a knife to create a pocket. Fill generously with the shredded pork and chicharrón mixture and a bit of fresh cheese which should start to melt upon contact with the heat.
Frequently asked questions
How do you get this dish right?
- If the dough cracks when shaping, add water tablespoon by tablespoon.
- Open the gorditas as soon as they leave the pan; the steam helps separate the sides.
- For tastier meat, let the juices reduce until they perfectly coat the pieces.
How long does this dish keep?
Store unfilled cakes in a clean cloth. The meat keeps for 3 days in the fridge in its juices.
