Gorditas de Chicharrón en Salsa Verde

Thick corn masa pockets stuffed with melty queso Chihuahua, fried until crisp, then filled with juicy chicharrón in bright salsa verde. For a perfect Mexican antojito at home, pile on cabbage, salted crema, and cotija.

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Quick Recipe Snapshot

• Difficulty: Moderate (some frying and shaping)
• Prep Time: About 25–35 minutes
• Cook Time: About 25–35 minutes
• Total Time: Around 50 minutes to around 1 hour and 15 minutes.
• Servings: About 8 gorditas
• Flavor Profile: Crispy, saucy, tangy, cheesy, and rich with pork

Watch the Video

Want to see how thick to make each masa disc, how the cheese melts inside, and how saucy the chicharrón should look before filling? Watch the full step-by-step video to see the process in action so you can nail the texture and assembly on your first try.

A Quick History

• Gorditas date back to pre-Hispanic Mexico, when thick masa cakes were a daily staple.
• Chicharrón arrived with the Spanish in the 16th century and became a common guisado filling.
• In Mexico City, gorditas de chicharrón prensado are a popular street food, but this recipe uses chicharrón con carne for its crispy skin and meaty texture.
• The cheese-stuffed style is a modern variation, loosely echoing pupusas, but gorditas remain uniquely Mexican.

Why You’ll Love This Recipe

• Balanced bite: crisp masa, creamy cheese, saucy pork, fresh cabbage.
• Deep-fried for authentic texture, just like Mexican street stalls.
• Made with chicharrón con carne cooked in tangy salsa verde for bold flavor.
• Easy to prep ahead: salsa verde and masa dough hold well.

Ingredient Spotlight

Gorditas de Chicharrón en Salsa Verde (Cheese-Stuffed)

Crispy corn masa pockets stuffed with melted queso Chihuahua and filled with tender chicharrón simmered in tangy salsa verde. Finished with cabbage, crema, and cotija for an authentic Mexican street food experience.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Antojitos, Main Course

Cuisine Mexican

Servings 8 Gorditas

Equipment

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• Comal or skillet
• Blender
• Large mixing bowl
• Frying pan with oil or deep skillet
• Tongs or spatula

Ingredients

  

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For the salsa verde:

• 1 lb tomatillos husked and rinsed
• 2 jalapeños
• 2 serrano chiles
• 3 garlic cloves unpeeled
• ¼ small white onion
• ½ bunch fresh cilantro
• 1 tsp salt
• ¼ tsp ground cumin
• 1 tsp chicken bouillon powder
• 2 cups water divided

For the chicharrón filling:

• 2 Tbsp oil or lard
• ¼ small white onion sliced
• 1 ½ lb chicharrón con carne fried pork rind with meat, chopped

For the masa:

• 2 cups masa harina
• 1 tsp salt
• ~2 cups warm water as needed
• 1 cup shredded queso Chihuahua or Oaxaca/Monterey Jack

For frying

• 4–6 Cups neutral oil for frying (vegetable, canola, or corn oil)

For serving:

• Shredded cabbage
• Salted crema or sour cream
• Crumbled cotija cheese
• Extra salsa verde
• Lime wedges

Instructions

 

Prepare the Chicharrón

• Place the slab of 1 ½ lb chicharrón con carne on a cutting board. Hold it steady and use a sharp knife to slice it into thick strips.
  
• Cut each strip into bite-sized cubes. This makes the chicharrón easier to simmer evenly in the salsa verde and ensures meaty, tender bites inside the gorditas.
  

Roast the Salsa Verde Ingredients

• On a hot comal, roast 1 lb tomatillos until blistered.
  
• Add 2 jalapeños to roast alongside.
  
• Add 2 serrano chiles and 3 unpeeled garlic cloves.
  
• Roast ¼ small white onion until lightly charred.
  
• Turn vegetables until softened and evenly blistered.
  
• Transfer roasted vegetables to a blender, peeling the roasted garlic cloves first and discarding the skins.
  
• Add ½ bunch cilantro.
  
• Season with 1 tsp salt, ¼ tsp cumin, and 1 tsp chicken bouillon powder.
  
• Pour in 1 cup water and blend until smooth.
  

Cook the Salsa Verde

• In a skillet, heat 2 Tbsp oil or lard, then sauté sliced onion until soft and golden.
  
• Pour in the blended salsa verde and stir.
  
• Add another 1 cup water and bring to a simmer.
  
• Cook 5 minutes until slightly thickened.
  

Simmer the Chicharrón

• Add the chopped chicharrón to the salsa verde.
  
• Stir to coat and simmer 10–15 minutes. Keep warm on low heat
  
• Simmer until softened and juicy.
  

Prepare the Masa Dough

• In a mixing bowl, combine 2 cups masa harina and 1 tsp salt.
  
• Gradually add about 2 cups warm water, mixing by hand.
  
• Knead until smooth and pliable. Keep the dough covered during a brief rest so the masa hydrates without drying out.
  
• Pinch off a small ball of masa and press it flat; if the edges crack, add a little more water. If it stays smooth, the masa is properly hydrated.
  

Shape and Fill Gorditas

• Roll a portion of masa into a smooth ball, about 2 ½ inches in diameter, to begin shaping the gordita.
  
• Press down → start forming the cheese pocket.
  
• Press a well in the center with your thumb.
  
• Add a small handful of shredded queso Chihuahua.
  
• Pinch closed to seal the cheese inside.
  
• Flatten into discs about ½–¾ inch thick.
  
• Smooth edges to keep them sealed.
  

Fry the Gorditas

• Heat 4–6 cups neutral oil (vegetable, canola, or corn) in a deep skillet or heavy pot to 350°F, enough to fully submerge the gorditas.
  
• Fry gorditas 2–3 minutes per side until golden and slightly puffed.
  
• Flip and fry until evenly golden. Remove with tongs or a slotted spoon and set aside on a rack or plate before filling.
  

Assemble the Gorditas

• Slice open the fried gordita to reveal melted cheese.
  
• Spoon in chicharrón in salsa verde.
  
• Add shredded cabbage.
  
• Drizzle with salted crema.
  
• Sprinkle with cotija cheese.
  
• Serve immediately and Enjoy!
  

Notes

• Cheese: Queso Chihuahua melts beautifully, but Oaxaca, Monterey Jack, or mozzarella work well too.
• Cooking method: Frying gives the crispiest texture, but gorditas can also be cooked on a lightly oiled comal or skillet for a lighter option.

Keyword Cheese-Stuffed Gorditas, Gorditas, Gorditas de Chicharrón, Masa Recipes, Mexican Street Food, salsa verde de aguacate

Tried this recipe?Let us know how it was!

Pro Tips for the Best Gorditas

• Keep a small bowl of warm water nearby to moisten your hands if the masa starts to crack while shaping.
• Seal the edges very well after adding cheese so it stays inside and melts instead of leaking into the oil.
• Fry in small batches so the oil temperature stays hot and the gorditas crisp instead of absorbing too much oil.
• Let fried gorditas drain on a rack or paper towels before slicing so they stay crisp.
• Warm the chicharrón filling just before assembling so the inside is hot and the cheese stays melty.

Common Mistakes to Avoid

• Making the gorditas too thin, which can cause them to tear when you slice them open and fill them.
• Using masa that is too dry, which leads to cracking and difficulty sealing around the cheese.
• Frying in oil that is not hot enough, which makes gorditas greasy instead of crisp.
• Overfilling with chicharrón or toppings, which can make them hard to eat and messy to handle.
• Skipping the rest time for the masa, which can affect texture and make shaping more difficult.

Storage and Make Ahead

• Salsa verde: For the salsa, refrigerate promptly and use within 3–4 days, or freeze up to 2 months.
• Chicharrón guisado: Refrigerate the chicharrón mixture promptly, use within 3–4 days, and reheat to 165°F before serving.
• Masa dough: For the masa, cover and refrigerate up to 24 hours. Knead in a splash of warm water before shaping.
• Cooked gorditas: After cooking, keep gorditas in the fridge for 3–4 days. Re-crisp in a 350°F oven or hot skillet before filling.
• Freezer: For longer storage, freeze cooked, unfilled gorditas between parchment for 2–3 months. Thaw, re-crisp, then fill.

Alternative Cooking Methods & Tips

• Air fryer: For an air fryer version, brush lightly with oil and air-fry at 350°F, 3–5 minutes per side until crisp.
• Griddle only: Instead of frying, cook on a comal with a thin film of oil for a lighter version.
• Sealing: To prevent leaks, pinch all seams after adding cheese so it does not spill out.
• Cheese choices: Oaxaca or Monterey Jack also melt beautifully if Chihuahua is unavailable.

How to Serve This Dish

• Serve with extra salsa verde on the side for drizzling.
• Pair with Mexican red rice and warm
  Bolillos (Crusty Mexican Rolls)
  for a full meal.
• Top each gordita with shredded cabbage, salted crema, cotija, and a sprinkle of cilantro or onion.
• Add pickled jalapeños or escabeche on the side for a tangy, spicy bite.

Variations

• Blue corn gorditas: Use blue masa harina for a nutty flavor and striking color.
• Rajas con queso: Swap the chicharrón filling for roasted poblano strips with crema and cheese.
• Bean and cheese: Fill with refried beans and queso for a budget-friendly vegetarian option.
• Spicy roja: Make chicharrón in salsa roja by swapping in guajillo or árbol chiles instead of the green salsa.

FAQs

• What cut of meat is used for chicharrón con carne? Chicharrón con carne is usually made from pork belly or side cuts that include both the skin and layers of meat. Sometimes shoulder cuts with skin attached are also used. Unlike plain fried pork rinds, which are only skin, this version has crispy skin and meaty bites that soften beautifully when simmered in salsa verde.
• How is chicharrón con carne made? It starts with pork belly or pork side (skin + meat). The pork is typically simmered until tender, then deep-fried so the skin turns crisp and golden. This process creates a mix of crunchy skin and meaty pieces. For gorditas, it is then simmered in salsa verde, which softens the skin and infuses the meat with flavor.
• Can I substitute regular pork rinds? Not really. Plain chicharrón (just skin) will soften in salsa, but it will not give the same meaty texture. Instead, look for chicharrón con carne at a Mexican market or carnicería for authentic results.
• Do I have to use pork belly? No, but it is the most traditional and widely available. Any cut with skin plus meat attached will work.

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