Gorditas de Chicharrón y Queso are a beloved Mexican comfort food featuring thick corn masa pockets stuffed with flavorful chicharrón and melted cheese. Crispy on the outside and soft on the inside, these delicious gorditas are perfect for breakfast, lunch, dinner, or as a satisfying snack.
The combination of savory chicharrón, gooey cheese, and freshly cooked masa creates an irresistible dish packed with authentic flavor. Served with salsa, guacamole, or fresh toppings, these gorditas are a true crowd-pleaser and a wonderful way to bring traditional Mexican cuisine to your table.
Whether you’re making them for a family gathering or simply craving a homemade Mexican favorite, these gorditas are easy to prepare and incredibly delicious.
Why You’ll Love This Recipe
- Authentic Mexican flavor
- Crispy outside, soft inside
- Loaded with cheese and chicharrón
- Perfect for any meal
- Easy to customize
- Family-friendly
- Made with simple ingredients
- Freezer-friendly
Prep Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Yield
- 8 gorditas
Equipment
- Large mixing bowl
- Cast iron skillet or griddle
- Measuring cups
- Wooden spoon
- Spatula
- Clean kitchen towel
Ingredients
For the Gordita Dough
- 2 cups masa harina
- 1½ cups warm water
- ½ teaspoon salt
For the Filling
- 1 cup chicharrón prensado or finely chopped pork cracklings
- 1½ cups shredded Oaxaca cheese or mozzarella cheese
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Optional Toppings
- Salsa verde
- Salsa roja
- Shredded lettuce
- Diced tomatoes
- Avocado slices
- Sour cream
- Chopped cilantro
- Crumbled queso fresco
Ingredient Notes
Masa Harina
Masa harina is a special corn flour used to make traditional Mexican tortillas and gorditas. It creates the authentic texture and flavor.
Chicharrón
Chicharrón prensado provides rich, savory flavor. If unavailable, finely chopped crispy pork cracklings can be used.
Oaxaca Cheese
Oaxaca cheese melts beautifully and delivers an authentic taste. Mozzarella is a suitable substitute.
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine:
- Masa harina
- Salt
- Warm water
Mix until a soft dough forms.
The dough should feel smooth and moist but not sticky.
Cover and let rest for 5 minutes.
Step 2: Prepare the Filling
In a small bowl, combine:
- Chicharrón
- Garlic powder
- Black pepper
Mix thoroughly.
Set aside.
Step 3: Divide the Dough
Divide the dough into 8 equal portions.
Roll each portion into a ball.
Step 4: Stuff the Gorditas
Flatten each dough ball into a thick disk about 4 inches wide.
Place a spoonful of chicharrón mixture and shredded cheese in the center.
Carefully seal the edges and reshape into a thick round patty.
Gently flatten again without exposing the filling.
Step 5: Cook the Gorditas
Heat a skillet or griddle over medium heat.
Cook each gordita for 4–5 minutes per side until golden brown and cooked through.
The cheese should melt inside while the exterior develops a lightly crisp crust.
Step 6: Rest Briefly
Transfer the cooked gorditas to a plate and cover loosely with a clean towel.
Allow them to rest for a few minutes.
Step 7: Serve
Serve warm with your favorite toppings and sauces.
Nutrition Facts
Per Gordita (Approximate)
- Calories: 290
- Protein: 11g
- Carbohydrates: 24g
- Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 340mg
- Fiber: 3g
Tips for Perfect Gorditas
Keep the Dough Moist
If the dough cracks when shaping, add a small amount of water and knead again.
Don’t Overfill
Too much filling can cause the gorditas to burst while cooking.
Use Medium Heat
Cooking slowly ensures the masa cooks completely while allowing the cheese to melt.
Press Gently
Avoid pressing too hard after stuffing to prevent the filling from leaking out.
Variations
Spicy Gorditas
Add chopped jalapeños or serrano peppers to the filling.
Bean and Cheese Gorditas
Replace the chicharrón with refried beans for a vegetarian version.
Chicken Gorditas
Use shredded seasoned chicken instead of pork.
Mixed Cheese Gorditas
Combine Oaxaca, Monterey Jack, and cheddar cheeses for extra flavor.
Breakfast Gorditas
Add scrambled eggs to the filling for a hearty morning meal.
Storage Instructions
Refrigerator
Store leftover gorditas in an airtight container for up to 3 days.
Freezer
Freeze cooked gorditas for up to 2 months.
Reheating
Warm in a skillet over medium heat until heated through and crispy again.
Serving Suggestions
These gorditas pair perfectly with:
- Mexican rice
- Refried beans
- Guacamole
- Fresh salsa
- Pico de gallo
- Roasted vegetables
- Corn salad
- Lime wedges
Frequently Asked Questions
What is a gordita?
A gordita is a thick corn masa cake that can be stuffed or sliced open and filled with various ingredients.
Can I make them ahead of time?
Yes. Prepare and refrigerate the dough or fully cook the gorditas ahead of time.
What cheese melts best?
Oaxaca cheese is traditional, but mozzarella and Monterey Jack work very well.
Can I cook them on a griddle?
Absolutely. A flat griddle is one of the most common ways to cook gorditas.
Final Thoughts
These Gorditas de Chicharrón y Queso are packed with authentic Mexican flavor and comforting textures. The crispy corn masa, savory chicharrón, and melted cheese create an unforgettable dish that’s perfect for any occasion. Serve them fresh off the griddle with your favorite toppings and enjoy a true taste of homemade Mexican comfort food.
