Gorditas con Chicharrón en Salsa

Gorditas con Chicharrón is a classic Mexican dish that combines the irresistible crunch of pork rinds with soft and savory corn masa pockets. The fiery homemade salsa adds an extra layer of flavor that will transport your taste buds straight to the heart of Mexico.

Ingredients:

For the Gorditas:
🌽 2 cups instant corn masa mix
🧂 1/2 tsp salt
🥓 1/2 cup pork lard
💧 1.5 cups hot water
For the Salsa:
🌶️ 15 Chiles de Arbol (or less for a milder heat)
🌶️ 2 ancho peppers
🌶️ 3 guajillo peppers
🍅 3 Roma tomatoes
🧄 3-4 garlic cloves
🧅 1 small onion
🐓 Chicken bouillon and salt to taste
Additional:
🥓 6-8 oz Chicharrón or pork rinds

Instructions

1. Prepare the Salsa:
   • Place all the salsa ingredients (tomatoes, onions, garlic, and peppers) into an air fryer set at 400°F for 10 minutes. Alternatively, you can broil them in the oven on the top rack on low for 10 minutes.
   • Once done, transfer the mixture into a blender. If necessary, crush the peppers to ensure everything fits.
   • Add 1.5 cups of water to the blender and blend until smooth.
   • Pour the blended salsa into a pan and cook over medium to low heat until hot.
   • Add the chicharrón, breaking them into small, bite-sized pieces. Stir well until the chicharrón is fully coated in the salsa. If the salsa seems thin, continue cooking as it will thicken.
   • Once thick and heated, turn off the heat and keep the mixture covered and warm.
2. Prepare the Gorditas:
   • In a mixing bowl, combine the corn masa mix with salt.
   • Incorporate the pork lard, breaking it down into the masa.
   • Gradually add the hot water, kneading until the dough becomes slightly sticky but not too adhesive.
   • Divide the dough into 7-8 balls. Flatten each ball with your hands to about ½ cm thickness, smoothing the edges to form even rounds.
   • Cook the gorditas on a medium-heat griddle for about 2 minutes on each side.
3. Assemble:
   • While the gorditas are still warm, carefully cut them half open with a butter knife.
   • Fill them generously with the chicharrón and salsa mixture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 7-8 gorditas

Equipment:

• Air fryer or oven
• Blender
• Griddle
• Pan

Cooking Tips:

• Adjust the number of chiles de árbol to control the spice level of the salsa.
• Ensure the masa dough is just sticky enough, adding water slowly to reach the right consistency.

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Gorditas con Chicharrón en Salsa

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