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.
Equipment
Ingredients
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.
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