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The filling for these gorditas features crispy pork rinds and sautéed onions, adding a savory crunch that complements the soft gordita.
Sauté the Onions
In a medium saucepan, heat 1 tablespoon of corn oil over low heat. Add the finely chopped red onion and cook for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
Add the Pork Rinds
Add the crumbled pork rinds to the saucepan with the onions and cook for another 5 minutes, stirring occasionally. This allows the pork rinds to warm and crisp up slightly, blending their flavors with the onions. Once ready, remove the mixture from the pan with a slotted spoon and let it drain on paper towels.
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Assembling the Gorditas
With the gorditas and filling prepared, it’s time to assemble these delightful treats.
Stuff the Gorditas
Open each gordita pocket and spoon in a generous amount of the pork rind and onion filling. Be careful not to overfill, as you want each gordita to close slightly around the filling.
Add Garnishes
Top each filled gordita with shredded lettuce, a dollop of sour cream, and a spoonful of salsa. These garnishes add freshness, creaminess, and a touch of heat, making every bite flavorful and balanced.
Serving Suggestions
Serve your gorditas while they’re still warm to enjoy the best flavor and texture. Pair them with a side of guacamole or Mexican rice for a complete meal, or enjoy them as a tasty snack on their own.
Tips for the Perfect Gorditas
Keep the Dough Moist
If the dough becomes too dry while you’re shaping it, add a few drops of water to rehydrate it. Masa harina can dry out quickly, especially in dry or hot environments, so keep the dough covered when not in use.
Don’t Overcrowd the Pan
Fry the gorditas in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy gorditas. Allowing each one enough space ensures they cook evenly and get a golden, crispy exterior.
Customize the Fillings
Pork rinds are a traditional filling, but gorditas can be filled with almost anything. Try fillings like shredded chicken, beans, cheese, or seasoned beef for variety.
Keep the Gorditas Warm
To keep the gorditas warm before serving, cover them with a clean dish towel. This prevents them from cooling and keeps them soft.
FAQs
Can I make gorditas with only masa harina?
Yes, you can make gorditas with just masa harina and water, which will give you a more traditional flavor and texture. The addition of all-purpose flour in this recipe adds a slightly firmer texture that helps hold the fillings.
What other fillings can I use for gorditas?
Gorditas are versatile and can be filled with various ingredients. Popular fillings include shredded beef, chorizo, refried beans, queso fresco, and grilled vegetables.
Is there a substitute for pork rinds?
If you don’t have pork rinds or prefer a different filling, you can use shredded chicken, beef, or even seasoned vegetables for a vegetarian option.
Can I bake the gorditas instead of frying?
Yes, you can bake the gorditas if you prefer a lighter option. Bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown.
How do I store leftover gorditas?
Store leftover gorditas in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or a skillet before serving to maintain their texture.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead and store it in the refrigerator for up to 24 hours. When ready to use, let it come to room temperature before shaping and frying.
Conclusion
These Mexican gorditas with pork rinds offer an authentic taste of traditional Mexican street food with a crunchy, savory filling and delicious garnishes. Whether you’re preparing them for a special gathering or a family meal, this recipe brings rich flavors, satisfying textures, and the joy of creating a classic dish from scratch. Enjoy!
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