Breakfast Gordita with Chorizo & Eggs
Soft, pillowy gordita dough filled with spicy chorizo, scrambled eggs, and sharp cheddar. Crispy-edged exterior with a melty, savory center—ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 26g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup warm water
- ½ lb chorizo, casing removed
- 4 whole eggs
- ½ cup sharp cheddar, shredded
- ¾ tsp salt
- 2 tbsp olive oil
- ¼ tsp black pepper
Instructions
- 1
Mix flour and 0.5 tsp salt in a bowl. Add warm water and stir until shaggy.
- 2
Knead on a clean surface 3 minutes until smooth and slightly tacky.
- 3
Divide dough into 4 balls. Rest covered 5 minutes.
- 4
Heat 1 tbsp oil in a skillet over medium-high. Cook chorizo, breaking up with a spoon, 4 minutes.
- 5
Push chorizo to the side. Add eggs, season with pepper. Scramble together until eggs set, ~2 minutes.
- 6
Stir in cheese. Transfer to a plate.
- 7
Flatten a dough ball between your palms into a 4-inch disk, ~0.25 inches thick.
- 8
Place 2 tbsp filling on half the disk. Fold in half and press edges firmly to seal.
- 9
Heat remaining oil in the skillet over medium-high until shimmering, ~60 seconds.
- 10
Pan-fry each gordita 2 minutes per side until edges are golden and puffy.
- 11
Repeat with remaining dough balls. Serve hot.
Tools you’ll need
- mixing bowl
- 12-inch skillet or comal
- spoon for breaking up chorizo
- plate
- cutting board (optional)
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