Gorditas de Chicharrón y Queso (Mexican Chicharrón & Cheese Gorditas)
Gorditas de chicharrón y queso are a beloved Mexican comfort food—crispy on the outside, soft on the inside, and stuffed with rich, savory fillings. Made with fresh masa dough and filled with seasoned chicharrón (pork cracklings) and melty cheese, these gorditas are perfect for breakfast, lunch, or a satisfying street-food–style meal at home.
Popular throughout central and northern Mexico, gorditas are thicker than tortillas and split open to be filled, making them hearty, flavorful, and incredibly satisfying.
Why You’ll Love These Gorditas
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Authentic Mexican flavor
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Crispy outside, soft and fluffy inside
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Savory chicharrón with gooey melted cheese
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Perfect for family meals or gatherings
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Customizable with salsas and toppings
Ingredients
For the Gordita Dough
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2 cups masa harina (corn flour for tortillas)
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1½ cups warm water
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½ teaspoon salt
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1 tablespoon vegetable oil or lard (optional, for extra flavor)
For the Chicharrón Filling
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1 cup chicharrón prensado (pressed pork cracklings), chopped
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¼ cup onion, finely diced
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1 clove garlic, minced
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1 tablespoon vegetable oil
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¼ cup salsa roja or green salsa
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Salt to taste
For the Cheese Filling
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1½ cups shredded cheese (Oaxaca, mozzarella, Monterey Jack, or Chihuahua cheese)
Optional Toppings
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Shredded lettuce or cabbage
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Mexican crema or sour cream
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Salsa roja or salsa verde
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Pickled jalapeños
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Fresh cilantro
Equipment Needed
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Mixing bowl
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Skillet or comal
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Spatula
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Knife and cutting board
Instructions
Step 1: Prepare the Gordita Dough
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In a bowl, mix masa harina and salt.
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Gradually add warm water, mixing until a soft, pliable dough forms.
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Knead lightly for 2–3 minutes. The dough should feel moist but not sticky.
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Cover and rest for 10 minutes.
Step 2: Cook the Chicharrón Filling
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Heat oil in a skillet over medium heat.
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Add onion and sauté until soft.
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Add garlic and cook for 30 seconds.
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Stir in chopped chicharrón and salsa.
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Cook for 5–7 minutes until well combined and flavorful. Set aside.
Step 3: Shape the Gorditas
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Divide dough into golf-ball-sized portions.
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Flatten each into a thick disk, about 4 inches wide.
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Keep covered to prevent drying.
Step 4: Cook the Gorditas
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Heat a dry skillet or comal over medium heat.
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Cook gorditas for 2–3 minutes per side until lightly browned and puffed.
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Remove and keep warm.
Step 5: Fill with Chicharrón and Cheese
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Carefully slice each gordita halfway open to create a pocket.
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Fill with warm chicharrón and shredded cheese.
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Return to skillet for 1–2 minutes per side until cheese melts and exterior becomes crispy.
Tips for Perfect Gorditas
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Use warm water to hydrate masa properly.
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Do not overcook before filling—final crisping happens after stuffing.
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Oaxaca cheese melts best, but mozzarella is a great substitute.
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Keep cooked gorditas wrapped in a towel to stay warm.
Variations
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Spicy Gorditas: Add diced jalapeños to the chicharrón.
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Cheese-Only Gorditas: Skip meat for a vegetarian option.
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Bean & Cheese: Replace chicharrón with refried beans.
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Green Chile Gorditas: Mix roasted green chiles into the dough.
Serving Suggestions
Serve gorditas hot with:
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Fresh salsa
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Lime wedges
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Mexican rice or refried beans
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Agua fresca or horchata
They’re perfect for street-food nights, weekend meals, or casual entertaining.
Storage & Reheating
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Refrigerator: Store cooked gorditas (unfilled) up to 3 days.
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Reheat: Warm on a skillet until crispy again.
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Freezing: Freeze cooked gorditas without filling for up to 1 month.
Nutrition Estimate (Per Gordita)
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Calories: ~280
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Protein: 12g
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Fat: 16g
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Carbohydrates: 22g
Values vary depending on cheese and chicharrón used.
Why Gorditas de Chicharrón y Queso Are So Popular
These gorditas combine everything people love about Mexican food: bold flavor, satisfying textures, and simple ingredients prepared with care. The crispy masa, savory pork, and creamy melted cheese create a perfect balance that’s filling without being heavy.