Looking always for the best possible SEO-engineered blog entry title doesn’t necessarily encompass everything we are trying to convey. Mostly, because this new post will cover not only Three Ways to Make Gorditas. It also includes a section especially dedicated to Mexicans who love Chicharrón Prensado. That would be pretty close to 95% of the population (the remaining 5% is either a baby, or lying or dead). This ingredient is pricey and hard to find in the US, although inexpensive and readily available South of the border.
Now, if you are not Mexican but are a fan of the cuisine, pay attention and take notes, as you will benefit enormously from the above mentioned section too.
On the other hand, if you want to slash calories, and who doesn’t, we will explain how to finish off your gorditas in an Air Fryer, instead of pan-frying them. Although, I must say, some people in Mexico cook them exclusively on a hot griddle or skillet. And this is where the air-fryer comes in handy, as it will give your Gorditas that “fried” feel.
See? This entry contains lots of useful information.
If you’ve never tasted Gorditas before: First, you don’t know what you are missing. They are filling and pretty much a complete meal onto themselves. They have been around way before the Conquest and the Colony, although pork didn’t become a filling ingredient until the Spanish brought it to the Americas. But people prepared Gorditas in different ways, both savory and sweet, for centuries. So this is a truly Pre-Columbian Mexican dish. This time around, the recipes will be savory and we will save sweet variations for a future post.
Second, they are versatile. The sky’s the limit when it comes to fillings. You can also top them with your favorite garnishes and dollop with your favorite salsas.
And last, but by no means least, they are simply deliciously irresistible!
With all that said, just make sure you read the recipes to the very end and then go to the notes, where all the caveats are. Remember, details can make or break a recipe. It’s best always to pay attention to them.
For more recipes with Masa Harina, check these out too: Bean Chorizo Sopes and Brunch Puffy Tacos.
Basic Gorditas
Ingredients
- For the Gorditas:
- 2 cups masa harina
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1.5 cups warm water
- 2 cups refried beans
- enough vegetable oil for frying (optional) See notes if you want to air-fry them instead.
- For garnish:
- thinly sliced or chopped onion
- crumbled Queso Fresco
- Mexican or sour cream
- shredded lettuce
- your favorite salsa
Instructions
- Make the dough: In a large bowl whisk the masa harina, the flour and the salt and start adding the water gradually. Knead until the dough comes together in a ball. It should be soft and smooth.
- Preheat a heavy skillet or griddle over medium heat. It should be hot when you cook your gorditas,
- Divide the dough into 8 equal balls. With the palms of your hands or using a tortilla press, press them down into 3.5" discs, to a thickness of 1cm (.19 inch).
- Cook the gorditas on the hot griddle/skillet for about 5 minutes on each side, until fully cooked inside. You can fry them, once you cooked them on the griddle, in hot vegetable oil for 1 – 2 minutes for each side, although this step is optional. See notes to air-fry your gorditas to give them a "fried" feel.
- Carefully open with a knife one side (go around the edge about 3/4 of the way; do not completely cut off the top) of your gorditas and fill them with 2 -3 tablespoons of warm refried beans. Garnish and enjoy warm with your favorite salsa.
Notes
Chicharrón Prensado Gorditas
Ingredients
- For the Gorditas:
- 2 cups Masa Harina
- 2 tbsp All-purpose flour
- 1/2 tsp Salt
- 1.5 cups warm water
- 2 cups Chicharrón Prensado See notes. Not to be confused with fried Pork Rinds (your normal Chicharrón) They are quite different.
- For garnish:
- thinly sliced or chopped onion
- crumbled queso fresco
- Mexican or sour cream
- Shredded lettuce
- your favorite salsa
Instructions
- Make the dough: In a large bowl whisk the masa harina, the flour and the salt and start adding the water gradually. Knead until a dough ball comes together. It should be soft and smooth. Divide the dough into 8 equal balls.
- Preheat a heavy skillet or griddle over medium heat. It should be hot when you cook your gorditas,
- With the palms of your hands or using a tortilla press, press the masa harina balls down into 3.5" discs, to a thickness of 1cm (.19 inch).
- Cook the gorditas for about 5 minutes on each side, until fully cooked inside. You can also fry them in hot vegetable oil for 1 – 2 minutes for each side, although this step is optional. See notes to air-fry your gorditas to give them a "fried" feel.
- Carefully open one side (go around the edge about 3/4 of the way; do not completely cut off the top) of your gorditas and fill them with 2 -3 tablespoons of warm Chicharrón Prensado (see notes). Garnish and enjoy warm with your favorite salsa.
Notes
How to Make your Own Chicharrón Prensado at Home
Ingredients
- 2.5 lbs Fatty pork skin or fatty pork meat
- .5 lbs uncooked bacon
- 1 cup water
- 1 tbsp salt
- 1 tsp granulated sugar
- 1/2 can evaporated milk
- 1 lbs Pork lard
- 1 tsp dried herbs, such as oregano or marjoram
- 2 sheets cheesecloth
Instructions
- Cut the meat into small to medium cubes (about .5 inch size). Cut the bacon in small pieces.
- Dissolve the salt and sugar in the water and add the evaporated milk, mixing everything well.
- In a large, deep skillet melt the pork lard and fry the meat and bacon over medium heat. Once the meat and bacon have browned, add the water/milk mix and the herbs to the skillet. Keep cooking, stirring often.
- Once this boils, turn down the heat and continue cooking for about an hour until the meat floats.
- Turn off the heat at let the meat cool down some. Line a large strainer with the two cheesecolthes and place it over a large bowl to drain the fat from the meat. Place the meat in the prepared strainer and press down with a heavy object on the meat (hence the name in Spanish "prensado" which translates to "pressed"). Keep pressing to drain as much fat as possible.
- Wrap the meat with the cheesecloth and place it inside a plastic bag. Place the bag in the fridge and keep the heavy object on top of the bag, so the meat stays compacted. Refrigerate overnight of for at least 4 – 5 hours.
- Your homemade Chicharrón Prensado is ready to use as is, or in your favorite sauce.
Notes
Chorizo Gorditas
Ingredients
- For the Gorditas:
- 2 cups Masa Harina
- 2 tbsp All-purpose flour
- 1/2 tsp salt
- 1.5 cups warm water
- 1 cup cooked chorizo
- 1 cup refried beans
- For garnish:
- thinly sliced or chopped onion
- crumbled Queso Fresco
- Mexican or sour cream
- Shredded lettuce
- Your favorite Salsa
Instructions
- Make the dough: In a large bowl whisk the masa harina, the flour and the salt and start adding the water gradually. Knead until a dough ball comes together. It should be soft and smooth.
- Preheat a heavy skillet or griddle over medium heat. It should be hot when you cook your gorditas.
- Divide the dough into 8 equal balls. With the palms of your hands or using a tortilla press, press the masa harina balls down into 3.5" discs, to a thickness of 1cm (.19 inch).
- Cook the gorditas for about 5 minutes on each side, until fully cooked inside. You can also fry them in hot vegetable oil for 1 – 2 minutes for each side, although this step is optional. See notes to air-fry your gorditas to give them a "fried" feel.
- Carefully open one side (go around the edge about 3/4 of the way; do not completely cut off the top) of your gorditas. With a knife spread some warm black refried beans and then top the beans with 2 -3 tablespoons of warm cooked Chorizo. Garnish and enjoy warm with your favorite salsa.
Notes
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