Gordimuertas

María Ibarra
Don't you crave these gordimuertas? This gorditas recipe is perfect for enjoying Día de Muertos with a very Mexican treat, as it will be impossible to resist this snack filled with pressed chicharrón. Enjoy!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams masa dough, for the dough
  • 1 tablespoon lard, for the dough
  • 1/2 teaspoons salt, for the dough
  • 2 tablespoons baking powder, for the dough
  • water, for the dough
  • vegetable oil, for frying the gorditas
  • 4 tablespoons vegetable oil, for the chicharrón
  • 2 cloves garlic, for the chicharrón
  • 1/4 onions, for the chicharrón
  • 2 tomatoes, in quarters, for the chicharrón
  • 5 guajillo chiles, cleaned and hydrated, for the chicharrón
  • 1/2 cups chicken broth, for the chicharrón
  • salt
  • pepper
  • vegetable oil, for cooking the chicharrón
  • 3 cups pressed pork rinds
  • 1/4 cups onion, finely chopped, for decoration
  • 1/4 cups cilantro, finely chopped, for decoration
  • salsa, for accompaniment
Preparation
1h 15 mins
30 mins
Low
  • Mix the corn dough, lard, salt, baking powder, and enough water in a bowl; you can pour the water gradually until you feel that the dough is manageable and moist. You can knead with your hands.
  • To form the gorditas: Make small balls, approximately 40 grams. Flatten with the palm of your hands gradually, forming a circle half a centimeter thick. Set aside.
  • Take another smaller ball of dough than the previous one and start forming the little bones. Once you have finished, make balls of dough the size of a marble.
  • Stick the little bones onto the gordita you made first and then place the small ball in the center.
  • Heat enough oil in a deep pan and fry the gordimuertas until the dough is well cooked. Set aside.
  • For the chicharrón: Heat the oil in a pan, then cook the garlic, onion, and tomato until they obtain a shiny color and are slightly toasted. Then 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 get a semi-thick mixture that is red in color.
  • Pour the oil into the same pan where you browned the ingredients for the sauce and once hot, add the chicharrón and start breaking it apart to integrate well; finally, add the sauce and adjust the seasoning. Cook for 5 minutes and remove from heat.
  • Cut the gorditas in half and fill with the pressed chicharrón.
  • Decorate the gordimuertas with onion, cilantro, cheese, and sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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