Gorditas de Chicharrón
Thick, pillowy corn masa pancakes stuffed with crispy pork cracklings and topped with fresh salsa and crema. A classic Mexican comfort food ready in 30 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 cups masa harina (corn flour for tortillas)
- 1.5 cups warm water
- 1.5 cups pork chicharrón (fried pork rinds), crushed
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 cup salsa roja or pico de gallo
- ½ cup crema or sour cream
Instructions
- 1
Mix masa harina, warm water, and salt in a bowl until a soft dough forms, ~2 minutes.
- 2
Fold crushed chicharrón into the dough, working gently to distribute evenly throughout.
- 3
Divide dough into 8 equal balls. Pat each into a thick disc, about 3 inches wide and 3/4 inch thick.
- 4
Heat oil in a large skillet over medium until it shimmers, ~1 minute.
- 5
Working in batches, fry gorditas 3-4 minutes per side until golden brown with crispy edges.
- 6
Transfer to a paper-towel-lined plate to drain. Serve immediately with salsa and crema.
Tools you’ll need
- large mixing bowl
- 12-inch skillet
- paper towels
- serving plate
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