Aren't you craving these gordimuertas? This gorditas recipe is perfect for enjoying the Day of the Dead with a very Mexican snack, as it will be impossible to resist this treat filled with pressed pork cracklings, enjoy!
4 tablespoons vegetable oil, for the pork cracklings
2 cloves garlic, for the pork cracklings
1/4 onions, for the pork cracklings
2 tomatoes, in quarters, for the pork cracklings
5 guajillo chiles, clean and hydrated, for the pork cracklings
1/2 cups chicken broth, for the pork cracklings
salt
pepper
vegetable oil, for cooking the pork cracklings
3 cups pressed pork rinds
1/4 cups onion, finely chopped, for decoration
1/4 cups cilantro, finely chopped, for decoration
salsa, for serving
Preparation
1h 15 mins
30 mins
Low
Mix the corn dough, lard, salt, baking powder, and enough water in a bowl; you can pour in the water gradually until the dough feels manageable and moist. You can knead with your hands.
To form the gorditas: Make small balls, about 40 grams each. Gradually flatten with the palm of your hands, forming a circle half a centimeter thick. Set aside.
Take another smaller ball of dough than the previous one and start forming the bones. Once you are done, make small balls of dough the size of a marble.
Attach the bones to the first gordita you made and then place the small ball in the center.
Heat enough oil in a deep skillet and fry the gordimuertas until the dough is well cooked. Set aside.
For the pork cracklings: Heat the oil in a skillet, then cook the garlic, onion, and tomato until they have a shiny color and are slightly toasted. Next, add the guajillo chili and cook for 3 minutes.
Add the chicken broth and cook for 10 minutes. Blend the mixture at medium speed and season with salt and pepper. You will obtain a semi-thick mixture and a red color.
Pour the oil into the same skillet where you browned the salsa ingredients, and once hot, add the pork cracklings and start breaking them up to mix well; finally, add the salsa and adjust the seasoning. Cook for 5 minutes and remove from heat.
Cut the gorditas in half and fill them with pressed pork cracklings.
Decorate the gordimuertas with onion, cilantro, cheese, and salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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