Name: Chorizo Filling and Crispy Gorditas Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tbsp lard or neutral oil; 12 oz Mexican chorizo, casings removed; 1 small yellow onion, finely chopped; 2 cups masa harina (such as Maseca); 1 tsp kosher salt; 1 to 1 3/4 cups lukewarm water; 1 tbsp lard or vegetable oil, plus more for frying; 1/2 cup crumbled queso fresco; 1 Roma tomato, seeded and finely chopped; 1/4 cup finely chopped fresh cilantro; Hot sauce, for serving (optional); Sour cream, for serving (optional)

Ingredients

1 tbsp. lard or neutral oil

12 oz. Mexican chorizo, casings removed

1 small yellow onion, finely chopped

2 cups masa harina (such as Maseca)

1 tsp. kosher salt

1 to 1 3/4 cups lukewarm water

1 tbsp. lard or vegetable oil, plus more if frying

1/2 cup crumbled queso fresco

1 Roma tomato, seeded and finely chopped

1/4 cup finely chopped fresh cilantro

Hot sauce and sour cream, for serving (optional)

Instructions

Step 1: In a medium, heavy skillet over medium-high heat, melt 1 tablespoon of lard. Add the chorizo, breaking it up into small pieces as it cooks. Continue to cook until crumbled, cooked through, and lightly browned, about 6 to 8 minutes.

Step 2: Add the finely chopped onion to the skillet and cook, stirring occasionally, until the onion is translucent and softened, about 7 minutes. Remove from heat and let cool slightly.

Step 3: In a large bowl, whisk together masa harina and salt. Slowly add lukewarm water, mixing with your hands until a dough forms that resembles a slightly drier Play-Doh consistency. Adjust the water amount as needed depending on your masa harina brand.

Step 4: Gently knead 1 tablespoon of lard into the dough until fully incorporated. Cover the bowl with a kitchen towel and let the dough rest for 15 minutes.

Step 5: Divide the dough into 6 equal portions for medium-sized gorditas. Using a tortilla press or the bottom of a greased flat plate, press each portion into a 1/4-inch thick round.

Step 6: To toast, heat a large cast-iron skillet over medium heat. Cook the dough rounds in batches, making sure not to overcrowd the pan. Cook each side until lightly browned, crispy, and slightly puffed, about 2 to 3 minutes per side. Transfer to a plate.

Step 7: To fry, heat lard or vegetable oil in a large cast-iron skillet over medium-high heat until hot enough to fry. Fry the dough rounds in batches without overcrowding, turning once, until puffed and golden, 2 to 3 minutes per side. Drain on paper towels.

Step 8: Once cool enough to handle, carefully slice each gordita open about two-thirds through to form a pocket.

Step 9: Stuff each gordita with the chorizo and onion mixture. Top with crumbled queso fresco, chopped tomato, and fresh cilantro. Serve with hot sauce and sour cream if desired.

Tips & Variations

For a vegetarian version, substitute the chorizo with seasoned sautéed mushrooms or black beans.

Using lard in the dough and for frying adds authentic flavor, but vegetable oil is a good alternative for a lighter version.

Pressing the dough rounds evenly helps them cook uniformly and puff nicely.

Try adding diced jalapeños to the filling if you like extra heat.

FAQs

Can I make gorditas ahead of time?

Yes, you can prepare the dough and filling in advance. Keep the dough covered to prevent drying out. Cook and assemble just before serving for best texture.

What is the difference between gorditas and tortillas?

Gorditas are thicker than tortillas and are split open to be stuffed with fillings, making them more substantial. Tortillas are thinner and typically used as wraps or sides.