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!
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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