Gordimuertas

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!
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 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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