Crispy Pork Gorditas
Thick, pan-fried masa disks stuffed with seasoned shredded pork, topped with crema and pickled onions. Ready in 20 minutes with a skillet and store-bought rotisserie pork.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 2 cups masa harina
- 1.5 cups shredded pork (rotisserie, skin removed)
- ½ cup crema or sour cream
- ½ medium red onion, thinly sliced
- 2 tbsp fresh lime juice
- 1 whole jalapeño, sliced (optional)
Instructions
- 1
Mix masa harina with 1.5 cups warm water and a pinch of salt until a soft, pliable dough forms.
- 2
Toss shredded pork with salt, pepper, and cumin. Heat oil in a large skillet over medium-high until shimmering.
- 3
Warm pork in the skillet, stirring, until edges crisp and it's heated through, about 3 minutes. Remove to a plate.
- 4
Divide masa into 8 balls. Flatten each between plastic or parchment into a thick disk, 3 inches wide.
- 5
Pan-fry gorditas in the same skillet over medium heat until golden and crispy on both sides, 2 minutes per side.
- 6
Slice each gordita open, fill with warm pork, drizzle crema, top with quick-pickled red onions and jalapeño.
Tools you’ll need
- large skillet (12-inch)
- mixing bowl
- plastic wrap or parchment paper
- spatula
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