If you’re looking for an authentic Mexican dish that’s crispy on the outside, soft on the inside, and packed with bold, savory flavors, Gorditas con Chicharrón en Salsa Verde should be at the top of your list. This beloved traditional recipe combines freshly made corn masa with a rich filling of tender pork cracklings simmered in tangy green salsa, creating a meal that’s comforting, satisfying, and bursting with authentic Mexican flavor.
Whether you’re making them for a family dinner, weekend gathering, or simply craving homemade Mexican cuisine, these gorditas are guaranteed to become a favorite.
What will you need?
- pork belly
- salt
- onion
- garlic
- bay leaves
- peppercorns
- chicken stock
- orange
- lard
- For the verde sauce
- tomatillos
- jalapeno
- onion
- garlic
- Anaheim pepper
- Knorr chicken bouillon
- oregano
- salt
- cilantro
- avocado oil
- For the gorditas
- masa
- water
- oil for frying
- For serving
- refried beans
- lettuce
- crema
- queso fresco
How to make it
For the Chicharron
Add the pork belly to a large pot with salt, bay leaves, onion, garlic, peppercorns, orange juice plus the peel, and chicken stock. Bring to a simmer and cover for 1 hour.
Remove the pork belly to a paper towel lined baking sheet and pat dry. You want to remove as much moisture as possible.
Add the lard to a pot and heat to 350F. Add the pork belly, in batches to not overcrowd, and fry until golden and crispy. About 7 minutes. Remove to a wire rack and season with a pinch of salt.
For the salsa verde
Add the tomatillos, jalapeno, onion, garlic, and Anaheim pepper to a baking tray and place under the broiler on high until all sides have a good char. About 5 minutes per side. Remove from the broiler and let cool ten minutes. Add everything to a blender, being sure to remove the garlic from the skin. Add salt, Knorr chicken bouillon, oregano, and cilantro. Blend until smooth.
Add the oil to a large pot and heat over medium-high. Once the oil is hot, pour in the salsa verde to fry. Bring to a light simmer and cook for 5 minutes.
Chop the chicharron into small pieces and add them to the salsa verde. Mix to coat.
For the gorditas
Mix the masa and water together and need for 5 minutes to form a dough. You want the texture to be that of playdough. If too dry, add water a tablespoon at a time. If too wet, add more masa a tablespoon at a time. Cover the bowl with a towel and let rest for 5 minutes
Preheat a pan over medium. Grab enough dough to form a ball the size of a golf ball. Place the dough ball between two sheets of plastic. Use a flat bottom plate, press the dough down into a disc about 1/4 inch thick.
Lay the disc in the pan and cook for about 3 minutes. Flip and cook another 3 minutes. If it starts to burn, turn the heat down a bit. You want it to start to become a little golden. Repeat this process until all your dough has been used.
Fill a pan with about 1 inch of oil and heat to 350F. Add in your gorditas to fry for 1 minute per side. This is going to help cook them all the way through while making them slightly crispy and durable. Remove to a wire rack to drain any excess oil. Let cool for 5 minutes.
To serve
Carefully use a knife to slice into the middle of the gordita and open it up. Stuff with refried beans and the chicharron in salsa verde. Top with shredded lettuce, crema, and queso fresco. Hope you enjoy!
