Craving a truly authentic taste of Mexico? Then get ready to dive into the crispy, savory delight that is the Chicharrón Gordita! This isn't your average gordita; we're talking perfectly puffed masa pockets brimming with incredibly crunchy chicharrón, a satisfying contrast of textures and flavors that will leave you wanting more. Forget complicated recipes and long prep times – this recipe makes achieving this deliciousness surprisingly simple, even for beginner cooks. We'll guide you through making your own chicharrón for ultimate freshness and control over the crispiness.
Imagine biting into a warm, golden gordita, the satisfying crunch of the chicharrón melding with the soft, slightly sweet corn masa. The aroma alone is enough to transport you to a bustling Mexican market. Ready to create this culinary masterpiece in your own kitchen? Let's jump into the step-by-step instructions to make these irresistible Chicharrón Gorditas.
Tools Needed
- Frying Pan
- Tortilla Press (optional)
Ingredients
- Masa Harina Dough
- Water
- Pressed Pork Rinds (Chicharrón)
- Oil
- Cream
- Sauce
- Lettuce
- Fresh Cheese
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Add water gradually to the masa harina dough until soft and pliable. Knead well.
- Chop or grind the chicharrones.
Step 2. Shape and Fry the Gorditas
- Take a ball of dough (lemon-sized), make a well in the center, add the chicharrón, and close it. You can use a tortilla press or flatten by hand.
- Carefully place the gorditas in the hot oil and fry until golden brown.
- Drain the gorditas on absorbent paper.
Step 3. Heat the Oil
- Heat oil in a frying pan.
Step 4. Assemble and Serve
- Once cool, slice the gorditas open. Add sauce, lettuce, cheese, and cream.
Read more: Crispy Fish Tacos Recipe: Easy Fried Tilapia Tacos
Tips
- Ensure the dough is soft and doesn't stick to your hands.
- Use a tortilla press for easier and more uniform gorditas, or make them by hand.
- Let the gorditas cool slightly before assembling to avoid burning yourself.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use store-bought chicharrón?
Yes! While making your own is best for flavor and crispiness control, store-bought chicharrón works in a pinch. Just make sure it's crispy and drain off any excess grease.
2. What kind of masa harina should I use?
Use a good quality brand of Maseca or a similar corn masa harina. This will ensure your gorditas puff up nicely.
3. How do I keep the gorditas crispy?
Cook them on medium heat to ensure they cook through without burning. Serve immediately for optimal crispiness. If you have leftovers, reheat them in a dry skillet for a quick crisp-up.
These crispy chicharrón gorditas are a perfect blend of textures and flavors, guaranteed to impress your family and friends. From the satisfying crunch of the chicharrón to the soft, pillowy masa, each bite is a mini-celebration of Mexican cuisine. So grab your ingredients and get ready to experience the deliciousness!