dinner · gluten-free
Gorditas de chicharrón
Thick masa pockets griddled and split, stuffed with chicharrón prensado in red salsa, cheese and onion.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mix masa, water, salt and lard to a soft dough; form 8 balls.
-
2
Pat into 0.5 cm-thick disks.
-
3
Cook on a medium griddle 3–4 minutes per side until they puff slightly.
-
4
Slit open along the side to make a pocket.
-
5
Stuff with chicharrón heated through until steaming, cheese, onion and cilantro; add salsa.
