Crispy Pork Rind-Stuffed Thick Masa Cakes

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Gorditas de chicharrón are thick, tender masa pockets stuffed with seasoned crispy pork rind, griddled until puffed and golden on the outside. Served hot with salsa, crumbled cheese, and a squeeze of lime, they are a beloved street-food classic across central and northern Mexico.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 52 gCarbs
• 6 gFiber
• 1 gSugar
• 22 gProtein
• 720 mgSodium
• 380 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the masa dough

• 2 cups (about 250 g) masa harina
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1/4 cup (55 g) lard or pork fat, melted
• 1 1/2 cups warm water, plus more if needed
• 1 tablespoon all-purpose flour, for dusting

For the filling

• 3 cups (about 120 g) crispy chicharrón (pork rinds), lightly crushed
• 1/4 cup finely chopped white onion
• 1 small jalapeño, minced (optional)
• 1/4 teaspoon Mexican oregano
• 1/4 teaspoon ground cumin
• Pinch of salt

For cooking and serving

• 2 tablespoons vegetable oil, for griddling
• 1/2 cup salsa verde, for serving
• 1/2 cup crumbled queso fresco, for serving
• Lime wedges, for serving

Directions

1. Whisk together the masa harina, baking powder, and salt in a large bowl. Pour in the melted lard and 1 cup of the warm water, mixing with your hands until a soft dough forms, adding more water a tablespoon at a time until the dough holds together without cracking and feels like soft Play-Doh.
2. In a separate bowl, combine the crushed chicharrón, onion, jalapeño, oregano, cumin, and salt. The chicharrón should remain in chunky pieces, not a powder, so it melts slightly into the masa as the gorditas cook.
3. Divide the masa into 8 equal balls (about 60 g each). Using floured hands, press each ball into a thick disc about 3 inches wide and 1/2 inch thick. Place 2 tablespoons of the chicharrón filling in the center, then fold the masa up and around the filling, pinching firmly to seal the seam completely.
4. Gently flatten each filled ball back into a thick disc about 4 inches wide and roughly 3/4 inch thick, pressing the seams back together if any cracks appear. Keep the filled gorditas covered with a damp towel as you work to prevent them from drying out.
5. Heat 1 tablespoon of oil in a large cast-iron skillet or comal over medium heat. Cook 3 to 4 gorditas at a time for about 4 to 5 minutes per side, adding more oil as needed, until deeply golden brown with crispy edges and the center feels set when pressed.
6. Transfer the cooked gorditas to a plate and tent loosely with foil to keep warm while you cook the remaining batches. The filling will be very hot inside, so let them rest for 2 minutes before opening.
7. Split each gordita open like a pita pocket (or slice across the top), being careful of the steam. Stuff or top with salsa verde, sprinkle with crumbled queso fresco, and serve immediately with lime wedges on the side.

Cook’s Notes

• If you have access to fresh nixtamal masa from a tortilleria, swap 3 cups for the masa harina and skip the baking powder; the texture will be even more authentic and tender.
• Do not overfill the gorditas or the chicharrón will burst out during cooking; 2 tablespoons is the safe maximum for this size.
• The dough is ready when a small piece pressed flat does not crack at the edges; if it cracks, knead in a few more drops of warm water until pliable.
• For an extra-rich version, brush the cooked gorditas lightly with melted butter or chorizo grease before serving.
• Pressed chicharrón (chicharrón prensado) sold in Mexican markets works especially well here, as it is already seasoned and lightly salted.

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