Pork Rind Gorditas
Crispy, golden corn cakes stuffed with savory pork rinds and seasoned with a simple chili-lime blend. A satisfying Mexican street-food favorite made easy at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 4 oz pork rinds
- 2 cups masa harina
- 1.5 cups warm water
- 1 tsp salt
- 1 tsp chili powder
- 1 whole lime
- ½ cup vegetable oil
Instructions
- 1
In a large bowl, mix 2 cups masa harina, 1 tsp salt, and 1 tsp chili powder. Gradually add 1.5 cups warm water, stirring until a soft dough forms. If too dry, add water 1 tbsp at a time.
- 2
Crush 4 oz pork rinds into small pieces. Squeeze the juice of 1 lime over them and toss to coat. Set aside.
- 3
Divide the dough into 8 equal balls. Flatten each ball into a 4-inch circle. Place about 1 tbsp of pork rind mixture in the center, then fold the dough over and seal the edges, forming a stuffed patty.
- 4
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. The oil should sizzle when a bit of dough is dropped in.
- 5
Carefully place 2-3 gorditas in the hot oil. Fry until golden brown and crisp, about 3-4 minutes per side. Do not crowd the pan; work in batches.
- 6
Drain on paper towels. Serve warm, optionally with salsa, crema, or crumbled cheese. Enjoy!
Tools you’ll need
- Large mixing bowl
- Skillet
- Measuring cups and spoons
- Paper towels
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