Chicharrón Gorditas

Cuisine: Mexican
Prep Time: 40 minutes
Cook Time: 10 minutes
Servings: 6 gorditas
Gorditas are fried pockets stuffed with your choice of fillings. Call them Mexico's version of the arepa!

The aptly named "gorditas" have been corrupted by a certain fast food chain. These plump little pockets of deliciousness originated in central and northern Mexico. Their name literally means "chubby ones" because they are stuffed with a variety of fillings. You can find sweet as well as savory versions of this classic street food, but these chicharrón gorditas are probably my favorite. The combination of salty, crispy chicharrón (fried pork rinds) with the corn masa, topped with fresh onions and aromatic cilantro, is too good to pass up.

Serve them warm with a homemade salsa roja for a tasty snack or lunch... you can even switch up your next taco night with a batch of these "chubby ones!" Just make sure you make enough so that there's more than one per person!




More like this


  1. Combine the masa harina and salt in a medium-sized bowl. Add the water and knead the dough until you form a uniform mixture. If the dough feels dry, add more water.
  2. Use your hands to shape the dough into balls. Hollow out each ball and fill with a spoonful of chicharrón. Wrap it carefully so the chicharrón is completely covered.
  3. Gently flatten the dough with the palms of your hands. Each gordita should be thick, round and flat.
  4. Heat the olive oil in a deep pan over medium-high heat. When hot, add the gorditas and fry for 3 minutes, turning over once. Remove and place on paper towels to drain.
  5. Slice each gordita open along one edge and fill the pocket with onions, cheese and finely chopped cilantro. Serve warm with Mexican salsa roja.
View Comments
Lunch Snack